Food Office BBQ Weekend- hints

[Penny]

Avoid cross-contamination
You can do this by storing raw meat separately before cooking, and use different utensils, plates and chopping boards for raw and cooked food. There’s no point in serving up food with a flourish if you’re adding bugs back into the mix.

Don’t wash raw chicken
...or other meat, it just splashes germs.

Pre-cook
Pre-cook the meat or poultry in the oven first and then finish it off on the barbecue for flavour.

Charred doesn’t mean cooked
Make sure that burgers, sausages, chicken and all meats are properly cooked by cutting into the meat and checking that it is steaming hot all the way through, that none of it is pink and that any juices run clear.

Disposable BBQs take longer
Always check that your meat is cooked right through.
cheers Penny