Follow these
helpful tips and
techniques,
passed
on
from Country Smokers owners,
our staff, and customers
just
like
you,
to
become more
familiar with
your grill:
1.
FOODSAFETY
..
Keep everything
in the
kitchen and
cooking area clean. Use different
platters
and utensils
for
the cooked
meat than
the ones
you
used
to
prepare
or
transport the raw meat
out
to
the
grill.
This
will
prevent
cross contamination
of
bacteria.
Each
marinade or basting
sauce should
have its
own utensil.
.
Keep
hot foods hot
(above
60oC /
1400F), and keep
cold foods
cold
(below
3oC
/
37oF).
i: A marinade
should never
be saved
to use at a later time. lf
you
are
going
to use
it
to serve with
your
meat, be sure
to bring
it to a boil before
serving.
',
Cooked
foods
should
not be
left out in the
heat for more
than an hour. Do not leave hot foods
out
of refrigeration
for more than two
hours.
.
Defrost and
marinade
meats by
refrigeration. Do not thaw meat
at room temperature or on a counter top.
Bacteria
can
grow
and
multiply
rapidly
in
warm,
moist foods. Wash hands
thoroughly with hot, soapy water before
starting
any
meal
preparation
and
after
handling fresh meat,
fish
and
poultry.
2. COOKING
PREPARATION
.
Be
prepared,
or Mise en
Place.
This refers to
preparing
the cooking recipe, fuel,
accessories, utensils,
and all
ingredients
you
require at
grill
side before
you
start cooking.
Also, read the entire recipe, start to
finish, before
lighting the
grill.
.,
A BBQ
floor mat is very useful.
Due
to
food handling accidents
and cooking spatter, a BBQ
floor
mat would
protect
a dech
patio,
or stone
platform
from the
possibility
of
grease
stains
or accidental spills.
3. GRILLING
TIPS AND TECHNIQUES
u,
To infuse more smoke
flavor
into
your
meats, cook
longer
and at lower temperatures
(also
known as low and slo@.
Meat will close
its fibers after
it reaches an internal
temperature
of 49oC
/
l20oF. Misting,
or
mopping, are
great
ways
to keep meat
from
drying
out.
=
While searing
your
meats,
cook
with
the
lid down. Always use
a
meat
thermometer to determine
the internal
temperature
of the
foods
you
are cooking. Smoking
foods
with hardwood
pellets
will turn
meats and
poultry
pink.
The band of
pink
(after
cooking)
is
referred to as a
smoke
ringand
is
highly
prized
by
outdoor chefs.
r Sugar-based
sauces are
best applied
near the end of
cooking
to
prevent
burning and flare-ups.
'
leave open space between
the
foods
and the
extremities
of the barrel
for
proper
heat flow. Food on a
crowded
grill
will require
more cooking time.
.
Use a
set
of
long-handled
tongs
for turning meats, and a spatula for turning
burgers and
fish. Using a
piercing
utensil,
such as a fork,
will
prick
the meat and allow the
juices
to escape.
.
Foods
in
deep
casserole dishes
will require more time
to cook
than a shallow baking
pan.
,,
lt's
a
good
idea
to
put
cooked
food
onto a heated
platter,
keeping
the food warm. Red meats, such as
steak and
roasts, benefit
from resting
for several minutes before serving. lt allows the
juices
that were driven to
the surface
by heatto ease back
to the
center of the
meat,
adding
more flavor.
t9
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