Specifications

F
F
F
O
O
O
O
O
O
D
D
D
S
S
S
A
A
A
F
F
F
E
E
E
T
T
T
Y
Y
Y
T
T
T
I
I
I
P
P
P
S
S
S
A
A
A
N
N
N
D
D
D
T
T
T
E
E
E
C
C
C
H
H
H
N
N
N
I
I
I
Q
Q
Q
U
U
U
E
E
E
S
S
S
We want you to enjoy healthy and safe grill cooking, so following are some hints for basic barbecue
hygiene:
Food Handling
Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling
fresh meat, fish and poultry.
Use a different platter 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.
Use a different utensil for each marinade or basting sauce to prevent cross contamination.
Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF)
Do not leave hot foods out of refrigeration for more than two hours.
Cooked foods and salads should not be left out in the heat for more than an hour. Fill a deep tray or
casserole dish with ice to keep salads cool and safe.
Do not defrost meat at room temperature or on a counter top. Thaw under refridgeration.
Marinate meat in the refrigerator. Bacteria are living organisms that grow and multiply rapidly in warm,
moist foods.
A marinade should never be saved to use at a later day. If you are going to use it to serve with your
meat, be sure to bring it to a boil before serving.
Always use a meat thermometer to determine the internal temperature of the foods you are cooking.
It’s a good idea to put grilled food onto a heated platter, to help keep the food warm. Steaks benefit
from resting for several minutes before serving. It allows those delicious juices that were driven to the
surface by heat to ease back to the center.
C
C
C
O
O
O
O
O
O
K
K
K
I
I
I
N
N
N
G
G
G
F
F
F
O
O
O
R
R
R
A
A
A
C
C
C
R
R
R
O
O
O
W
W
W
D
D
D
TIP
The number one rule for cooking for a crowd is PLANNING! The second would be to
use only tried and proven recipes. Grilling should be fun and stress free. Leave
new recipes for your everyday cooking.
Planning includes not only a menu, but also the complete party. Chairs, tables, dishes,
utensils, entertainment, and planned or unplanned weather conditions. Rented beverage coolers, extra
table and chairs, or maybe even a tent may be added conveniences to consider.
Select menu items that can be completely or partially prepared in advance – salads, condiments,
casseroles, breads, baked goods, and smoked meats. Try smoking a turkey the day before for big
event. A turkey will pick up more of the smoke flavour after sitting in the refrigerator over night and
because of the convection cooking of your grill the meat will be just as juicy as if done straight of the
grill.
Grill “time proven” classics such as burgers, chicken pieces, hot dogs or sausages – all great tasting
and easy to grill.
Make a list of every food item you will be serving so that nothing will be forgotten in the rush.
Working backward from a planned serving time, decide when to start cooking each food so that
everything is ready at the right time. Make a schedule for cooking foods on the grill, plus any indoor
cooking.
Plan for a serving dish and utensil for each food and have those items ready. Heavy-duty paper plates
come in many attractive colors and patterns and will save dishwashing later. Paper or plastic beverage
cups are a must if having any little ones, or young at heart, around.
TIP
To cut down on dishwashing and using every cup in your cupboard, purchase
plastic or styro-foam cups. Have your quests create their own personalized
decorated cup using markers, crayons and a little creativity.
Grill the meat or entrée at the specific recipe temperature, making adjustments with vegetables, side
dishes and breads if necessary.
Better yet, let everyone lend a hand, bring a favorite side dish,
serve buffet, and have a great time at your own party!