Grilling season begins with safe cooking techniques
May 28, 2013 1:48PM
Grilled Chicken Wings
1 cup ketchup
1/3 cup reduced-sodium soy sauce 4 teaspoons honey
4 teaspoons honey
1/2 teaspoon garlic powder 3 pounds fresh or frozen chicken wings, thawed
In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occaisionally with reserved marinade.
Updated: June 30, 2013 6:04AM
Memorial weekend is often the kick-off for outside fun and grilling. Before you fire up your grill, be sure you know some basic food safety guidelines to keep your family safe.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145∞F as measured with a food thermometer before removing meat from the heat source.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160∞F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165∞ F as measured with a food thermometer.
Never partially grill meat or poultry and finish cooking later.
Safe minimum internal temperatures
Whole poultry: 165∞ F
Poultry breasts: 165∞ F
Ground poultry: 165∞ F
Ground meats: 160∞ F
Beef, pork, lamb, and veal (steaks, roasts and chops): 145∞ F and allow to rest at least 3 minutes.
Keep hot food hot
After cooking meat and poultry on the grill, keep it hot until served — at 140∞F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200∞ F, in a chafing dish or slow cooker, or on a warming tray.
Serving the food
When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90∞F).
Use a food thermometer to be sure the food has reached a safe internal temperature.
Does grilling pose a cancer risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.
To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.