Barbecue Time Again

BBQ time can mean all sorts of things from brushing up your outdoor cooking skills to great social gatherings, for some the dreaded uncooked chicken syndrome looms, to put it mildly.

An environmental health officer once informed me that food poisoning rises dramatically during the barbeque season. Amateur chefs may be all too unaware of the dangers lurking at their behest. As a caterer I have found a wonderfully simple aid to preserving our guests’ dignity. A food temperature probe. This together with some additional well know but easily forgotten safety tips will preserve your hard earned reputation as a great hostess.

Keep the chef sober just long enough to follow these tips:

Keep raw and cooked meat separate. (They are not good mixers.)

Use different utensils for cooked and raw meat. (Forget the extra washing up.)

Ensure the coals are really hot before the cooking starts. (No you don’t need to walk over them.)

Wash hands frequently to prevent any cross contamination. (Helps to avoid wine spills!)

Vital, cook the food properly, poultry should reach 80c, all other food at least 75c. Most food poisoning bacteria are zapped at these temperatures.

Chicken - the usual culprit, should be partly cooked in the oven, I personally cook it to temperature, barbequing just to give it that gorgeous taste.