Grilling Tips From Haverhill Beef **
Let's Talk: "Controlling
Flare Ups" . . .
Any time you cook fatty foods
over an open flame, you can expect flare ups.
Flare ups are caused by the flash
which occurs when the natural juices fall on the hot briquettes.
Controlled flare ups give foods their delicious outdoor flavor
and appearance. Excessive flare ups may occur when your grill
is not level or when cooking fatty foods such as spare ribs and
chicken parts, especially if the cooking temperature is set too
high. These flare ups should be controlled or your food will
burn, although it will not burn nearly as much as you might think
even in the direct flame.
WARNING: Do not spray or pour
any liquid onto the briquettes to control flare ups.
To help control flare ups, always
try to use leaner cuts of meats and or trimming excess fat from
the meats to be grilled. Also, your grill should be level. If
flare ups do occur, use the low control setting and relocate
the meat on the cooking grid until the flare ups have subsided.
Most of grills today are equipped with two main burners, one
left and one right. In order to avoid grease buildup on grills
equipped with two main burners, alternate the side of the grill
you cook on. If you cooked on the left burner the last time you
used your grill, cook on the right side the next time. However,
both burners must be operating to give you the best cooking results.
Preparing Ribs On The Grill
. . .
QUESTION: Do you have any grilling tips to prepare
ribs on the grill?
ANSWER: Whether you'll be preparing beef or pork ribs,
we suggest you follow the few steps below to make a "great
rib" that everyone will enjoy:
1. Always keep in mind that "low
and slow" is definitely the way to grill ribs. The best
method to prevent burning and to maximize flavor of the grilled
ribs, is to grill the ribs using the Indirect Heat method.
~~ FOR GAS GRILLS: Use the lowest heat setting possible.
~~ FOR CHARCOAL GRILLS (kettle
style or regular: Use
somewhat less charcoal than specified for your size grill.
2. To have the ribs achieve their
maximum tenderness, before you even season the meat, prepare
the ribs as follows:
~~ Remove the thin, paper-like
membrane on the back of the ribs.
~~ Pull back a corner with the
tip of a knife and then slowly peel the membrane off with your
3. Before you grill, try a dry
rub of salt, pepper, paprika, and a pinch of cayenne or other
spices. Rub it on both sides of the ribs, put them in a resealable
plastic bag, and let them rest in the refrigerator for a couple
hours. Grill as described above in #1 or by following your rib
4. BIGGEST MISTAKE MADE: Pre-cooking the ribs. . . . . Do not
pre-cook ribs! Pre-cooking ribs by par-boiling or baking robs
the ribs of flavor.
5. Because most barbecue sauces
and glazes contain sugar - which will burns easily, the ribs
should be brushed with the barbeque sauce or glaze only during
the last 10 to 20 minutes of cooking time.
Helpful Hints: "Rotissing"
. . . .
1. When using the rotisserie,
the hood must be closed except when basting.
2. IMPORTANT: Always light the
grill with the hood in the full open position.
3. It is important to evenly
balance the meat on the spit rod. This can be difficult especially
with a turkey. Proper balancing will lead to more even cooking
and prolong the life of the rotisserie motor.
4. Pliers may be used to tighten
thumb screws on meat forks when larger cuts of meat are being
5. Use twine to secure the meat
on the spit rod, especially fowl or other cuts of meat that require
6. Baked potatoes, corn and other
vegetables may be placed on grill's top cooking shelf during
the rotissing period. Also, while grilling on a using rotisserie
grill, you can use the top cooking shelf to keep food warm during
the cooking period.
7. The rotisserie motor must
be stored indoors when not in use. Do not leave it mounted on
Barbecue and Food Safety*
. . .
Cooking outdoors was once only a summer activity shared with
family and friends. Now more than half of Americans say they
are cooking outdoors year round. So whether the snow is blowing
or the sun is shining brightly, it's important to follow food
safety guidelines to prevent harmful bacteria from multiplying
and causing foodborne illness. Use these simple guidelines for
grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry last, right
before checkout. Separate raw meat and poultry from other food
in your shopping cart. To guard against cross-contamination
which can happen when raw meat or poultry juices drip on other
food put packages of raw meat and poultry into plastic
Plan to drive directly home from
the grocery store. You may want to take a cooler with ice for
perishables. Always refrigerate perishable food within 2 hours.
Refrigerate within 1 hour when the temperature is above 90 °F.
At home, place meat and poultry
in the refrigerator immediately. Freeze poultry and ground meat
that won't be used in 1 or 2 days; freeze other meat within 4
to 5 days.
Completely thaw meat and poultry before grilling so it cooks
more evenly. Use the refrigerator for slow, safe thawing or thaw
sealed packages in cold water. You can microwave defrost if the
food will be placed immediately on the grill.
A marinade is a savory, acidic sauce in which a food is soaked
to enrich its flavor or to tenderize it. Marinate food in the
refrigerator, not on the counter. Poultry and cubed meat or stew
meat can be marinated up to 2 days. Beef, veal, pork, and lamb
roasts, chops, and steaks may be marinated up to 5 days. If some
of the marinade is to be used as a sauce on the cooked food,
reserve a portion of the marinade before putting raw meat and
poultry in it. However, if the marinade used on raw meat or poultry
is to be reused, make sure to let it come to a boil first to
destroy any harmful bacteria.
When carrying food to another location, keep it cold to minimize
bacterial growth. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40 °F or below. Pack food
right from the refrigerator into the cooler immediately before
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take
out the meat and poultry that will immediately be placed on the
When using a cooler, keep it
out of the direct sun by placing it in the shade or shelter.
Avoid opening the lid too often, which lets cold air out and
warm air in. Pack beverages in one cooler and perishables in
a separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent
foodborne illness, don't use the same platter and utensils for
raw and cooked meat and poultry. Harmful bacteria present in
raw meat and poultry and their juices can contaminate safely
If you're eating away from home,
find out if there's a source of clean water. If not, bring water
for preparation and cleaning. Or pack clean cloths, and wet towelettes
for cleaning surfaces and hands.
Precooking food partially in the microwave, oven, or stove is
a good way of reducing grilling time. Just make sure that the
food goes immediately on the preheated grill to complete cooking.
Cook food to a safe minimum internal temperature to destroy harmful
bacteria. Meat and poultry cooked on a grill often browns very
fast on the outside. Use a food thermometer to be sure the food
has reached a safe minimum internal temperature. Beef, veal,
and lamb steaks, roasts and chops can be cooked to 145 °F.
Hamburgers made of ground beef should reach 160 °F. All cuts
of pork should reach 160 °F. All poultry should reach a minimum
of 165 °F.
SAFE MINIMUM INTERNAL
- Whole poultry: 165 °F
- Poultry breasts: 165 °F
- Ground poultry: 165 °F
- Hamburgers, beef: 160 °F
- Beef, veal, and lamb (steaks,
roasts and chops):
- Medium rare 145 °F
- Medium 160 °F
- All cuts of pork: 160 °F
NEVER partially grill meat
or poultry and finish cooking later.
When reheating fully cooked meats like hot dogs, grill to 165
°F or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until
served at 140 °F or warmer.
Keep cooked meats hot by setting
them to the side of the grill rack, not directly over the coals
where they could overcook. At home, the cooked meat can be kept
hot in an oven set at approximately 200 °F, in a chafing
dish or slow cooker, or on a warming tray.
Serving the Food
When taking food off the grill, use a clean platter. Don't put
cooked food on the same platter that held raw meat or poultry.
Any harmful bacteria present in the raw meat juices could contaminate
safely cooked food.
In hot weather (above 90 °F),
food should never sit out for more than 1 hour.
Refrigerate any leftovers promptly in shallow containers. Discard
any food left out more than 2 hours (1 hour if temperatures are
above 90 °F).
Smoking is cooking food indirectly in the presence of a fire.
It can be done in a covered grill if a pan of water is placed
beneath the meat on the grill; and meats can be smoked in a "smoker,"
which is an outdoor cooker especially designed for smoking foods.
Smoking is done much more slowly than grilling, so less tender
meats benefit from this method, and a natural smoke flavoring
permeates the meat. The temperature in the smoker should be maintained
at 250 to 300 °F for safety.
Use a food thermometer to be
sure the food has reached a safe internal temperature.
Pit roasting is cooking meat in a large, level hole dug in the
earth. A hardwood fire is built in the pit, requiring wood equal
to about 2½ times the volume of the pit. The hardwood
is allowed to burn until the wood reduces and the pit is half
filled with burning coals. This can require 4 to 6 hours burning
Cooking may require 10 to 12
hours or more and is difficult to estimate. A food thermometer
must be used to determine the meat's safety and doneness. There
are many variables such as outdoor temperature, the size and
thickness of the meat, and how fast the coals are cooking.
Does Grilling Pose a Cancer
Some studies suggest there may be a cancer risk related to eating
food cooked by high-heat cooking techniques as grilling, frying,
and broiling. Based on present research findings, eating moderate
amounts of grilled meats like fish, meat, and poultry cooked
without charring to a safe temperature does not
pose a problem.
To prevent charring, remove visible
fat that can cause a flare-up. Precook meat in the microwave
immediately before placing it on the grill to release some of
the juices that can drop on coals. Cook food in the center of
the grill and move coals to the side to prevent fat and juices
from dripping on them. Cut charred portions off the meat.
USDA Food Safety and
Inspection Service (FSIS)
NEVER, NEVER LET YOUR
CHILDREN COOK OR GRILL UNSUPERVISED!