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Cook'n with Betty Crocker 
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Grilling Safely |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilling Safely recipe on the web!! Food Safety Tips Trim visible fat from meat to prevent flare-ups. Always marinate foods in the refrigerator, never by leaving them on the kitchen counter, and use a nonmetal container. Use a long-handled brush for adding sauces or marinades to food before or during grilling. The same brush used for brushing marinades on raw meat should not be used on cooked meat. This prevents transferring any bacteria from the uncooked meat to the cooked meat. Wash the brush in hot soapy water and dry thoroughly. If a marinade in which raw meat was placed is to be used as a sauce after the meat is cooked, be sure to bring the marinade to boiling and then boil 1 minute before serving. Always served grilled meat on a clean platter. Never serve cooked meats on the same unwashed platter on which raw meat was carried to the grill. For example, do not carry raw hamburgers to the grill on a platter and then serve the cooked hamburgers on the same unwashed platter. Dangerous bacteria can be transferred to the cooked meat from the raw meat juices. Perishable food should be consumed within 2 hours; 1 hour if the outside temperature is over 90°. In case of a flare-up, raise the grill grid and spread the coals to lower the temperature. Remove food from the grill grid before spraying with water, or clumps of ash might fly onto the food. Open aluminum foil food packets carefully and facing away from you to let out the steam. Steam burns can be painful! From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Spicy Grilled Sirloin Beer-Marinated Rump Roast Mop While You Grill Grilling Know-How Orange Salsa Teriyaki Beef Kabobs Ginger-Spice Beef Kabobs Italian Flank Steak Tequila Marinade Balsamic Pork with Mixed-Herb Brush Wild Rice and Almond Stuffing Teriyaki Pork Tenderloins Peppery Teriyaki Marinade Sassy Southwestern Pork Chops Cilantro-Mint Salsa Grilled Southwestern Pork Chops Honey Mustard Pork Chops Caribbean Jerk Pork Chops Chicken-Vegetable Kabobs Honey-Glazed Chicken Grilled Honey-Mustard Chicken Sandwiches Southwestern Grilled Chicken Salad Grilling Tips Teriyaki Chicken Kabobs Grilled Teriyaki Chicken Salad Jamaican Jerk Chicken Salad Curried Grilled Chicken Spicy Caribbean Chicken Greek Turkey Tenderloins Grilled Mahi Mahi with Pineapple Gingered Pineapple Marinade Garlic Rosemary Halibut Grilled Halibut with Tomato-Avocado Salsa Tomato-Avocado Salsa Ginger-Lime-Marinated Swordfish Steaks Strawberry Margarita Swordfish Salmon with Cucumber Relish Cucumber Relis Ginger-Lime Tuna Steaks Spicy Shrimp with Creole Sauce Creole Sauce Veggie Grilling Guide Zesty Lime Steak Margarita Beef with Orange Salsa Deviled Steaks Fiesta Steak Pork Sausages with Apples and Onions Pork Loin Roast with Rosemary Brush Grilling Safely Spicy Peach Chicken Chicken with Peppers and Artichokes Apple-Stuffed Chicken Breasts Grilled Turkey Burgers Dressed to Grill Provençal Fish Kabobs Ginger-Lime Marinade Tarragon Marlin Steaks with Vermouth Honey-Thyme Grilled Shrimp Herbed Seafood Fresh Herb Vegetable Grill Grilled Thai Marinated Summer Squash Skewered Ratatouille |
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