Tip of the Week
Meat and poultry cooked on a grill can be tricky. They may look done on the outside, but it is critical that they have reached a safe minimum internal temperature to kill any harmful bacteria. Use a food thermometer inserted in the thickest part of the meat or poultry, and follow these guidelines for safety:
* Pork, lamb, veal and whole cuts of beef: Cook to 145 degrees Fahrenheit, followed by a three-minute break before carving or consuming.
* Hamburgers and other ground beef: Cook to 160 degrees.
* Poultry: Cook to a minimum temperature of 165 degrees.
* Fish: Cook to 145 degrees.
* Hot dogs: Grill to 165 degrees or until steaming hot.
When removing the cooked items from the grill, be certain to place them on a clean platter, not on the dish that held the raw foods.
— Brandpoint

Number to Know
1: The maximum number of hours perishable food can safely be left outside on days when the temperature reaches 90 degrees or higher.
— Brandpoint

Easy Recipe
Lemon brown sugar barbecue sauce
2 cups ketchup
1/2 cup light or dark brown sugar
1 teaspoon finely grated lemon zest
6 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons molasses
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard, such as Colman’s
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Procedure:
Combine the ingredients in a medium nonreactive saucepan over medium heat. Cook for 8 to 10 minutes, until a thick sauce forms. Taste, and add lemon juice as necessary. Transfer the sauce to a bowl or clean jar and let it cool to room temperature. Cover and refrigerate until ready to use.
— Cookthink

Food Quiz
Approximately what percentage of American homes have a grill?
A. Less than 25 percent
B. 25 percent
C. 50 percent
D. 75 percent
E. 90 percent
Answer at bottom of rail.

Wise to the Word
Coconut water: The liquid contained in a cracked fresh coconut. It does not contain any pulp of coconut meat, as coconut milk does.
— Cookthink

The Dish On...
“Paleo Grilling: A Modern Caveman’s Guide to Cooking with Fire,” by Tony Federico and James Phelan
The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book features more than 100 recipes for grilling, smoking and searing natural, locally farmed beef, chicken, pork, and wild game over fire.
— Amazon

Food Quiz answer
D. About three-quarters of all homes in America have a grill used for cooking

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