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‘Safety’ Category

  1. Delicious but Dangerous

    January 31, 2013 by BBQ Jim

    Everyone knows BBQ is delicious, but not everyone thinks of the dangers.

     

    When you’re done with that video head on over here to see why you shouldn’t heat your home with a grill no matter how cold it is.

    You should also be careful how you use a grill when camping as well.

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  2. Hidden Dangers of Grilling

    June 14, 2012 by BBQ Jim

    I came across an article on NPR the warnings of using wire grill brushes. In the article, they explore incidences where people swallowed pieces of a grill brush. That’s a scary thought! I’ve handled more grill brushes than most people will in their lifetime and to my knowledge I’ve never heard of such an problem thought I do see how it could happen.

    In the fast pace restaurant setting, it’s possible to miss such a thing though the physics of how it could happen greatly reduces the chances of it happening. When a piece of wire breaks off the brush, it would simply fall into the fuel bay below unless it became lodged at a crosshatch of the grates.

    Regardless of how common it is, keep your eyes on your grilling surfaces as well as your food. Some people don’t think to clean their brushes or even change them. When your brushes have gone beyond their normal lifespan, be sure to replace them. There really isn’t a guide as to how long a brush should last but you should always use the mantra of the Health Department: When in doubt, throw it out!

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  3. Weeks 3, 4 & 5

    March 5, 2012 by BBQ Jim

    Full MealWhere are my manners? I seem to have forgotten to give updates.

    Week 3 – We took a closer look at burgers and hot dogs but more so burgers. What goes into making a good burger? The right meat/fat ratio for starters. Add to that you best seasonings or marinades prior to committing meat to heat. But it doesn’t stop there! Once the cooking is over the right condiments, toppings choice of bun or cheese can dramatically affect flavor.

    Ideally condiments should compliment not season your meal. Too much ketchup or a strong flavored pickle and ruin a mouth full of juicy burger.

    Week 4 – Who doesn’t like ribs? Even if pork isn’t you thing beef or lamb pack the right amount on the same sized bone.

    Preparation is one of the keys to great ribs. Never broil or boil prior to cooking. Doing so only removes flavor. If you are doing so to make cooking easier try cooking your ribs with indirect heat or a lower temperature. Ribs are best when cooked slowly and covered with the grill lid. The smoke generated is the best flavoring source you have. Wood chips in this case will be your best friends.

    Your other best friend will be a good seasoning. Experiment to find the right dry seasoning to your liking. Season different sections of the ribs with different seasons and have your own tasting experience.

    Week 5 – There’s more to a BBQ than meat and there are more sides out there than potato salad! No meal is complete without the compliment of side dishes and BBQ is no exception.

    Almost any vegetable can be grilled if it is large enough to not fall through the grates. For long vegetables, you would cut it on the bias as demonstrated in this video:

    Other sides that are BBQ favorites include baked beans, Deviled Eggs, corn on the cobb, salads and casseroles. For any side that you may have out remember to keep cold foods cold and hot foods hot. If you are planning to be outside, keep an extra bag or cooler of ice on hand just for food purposes. Don’t leave food sitting out in the sun or uncovered under a tree.

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  4. Sometimes you gotta give

    August 26, 2011 by BBQ Jim

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    Huuricane Irene is coming so I wanted to be stuck in the house with my favorite type of food; BBQ.  Problem is, the rain came before I could finish. Oh well, I did get the chicken and burgers done.

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  5. Food recalls

    August 15, 2011 by BBQ Jim

    Two recalls to note as of late. One for ground beef and one for ground turkey.  Hopefully your not affected but if you are, check with the store you bought your meat from.

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  6. Looks like rain

    July 7, 2011 by BBQ Jim

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    So I’m going to sneak in a quick grilling before the showers. On tap are burgers and dogs and if there’s time wings then ribs. It’s probably not that safe but I’ve been thinking about it all day.

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  7. Happy 4th and Safe Grilling

    July 3, 2011 by BBQ Jim

    It’s 4th of July weekend which means fireworks and grilling.  Whether you choose to have one or attend one make sure you enjoy yourself safely.

    Also whether you’re grilling this weekend or not, head over the Home Depot and pick up a 2-pack of 20 lb Kingsford Briquettes for $7.97 until July 7th.  That’s almost half price so stock up for the summer!

    Briquettes

    Category Equipment, Food, Holiday, Safety | Tags: ,,,, | No Comments

  8. Porks’ new look

    May 26, 2011 by BBQ Jim

    The UDSA lowered the recommended temperature from 160 ºF to 145 ºF citing increased production methods as a reason for creating safer meats for consumption.  The reason for the original recommendation was to kill off the natural bacteria in the meat to a safe level.

    It’ll be an interesting change for those of us that learned the cooking temperatures for cooking meat.  It will be an even harder change for those of you that relay on thermometers such as this for cooking.  They’re now obsolete and will more than likely replaced by newer models in the coming weeks in time for the summer season.

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