Tis’ the Season to Be Grilling!

LIBERTY, May 3, 2010 - May is the unofficial start of the grilling season and many of us will start on Memorial Day as we gather with family and friends to honor our fallen soldiers. The smell of grilled hot dogs and burgers will fill the air. While grilled meats are a favorite, there are additional ways to use an outdoor grill to prepare nutritious and inexpensive foods for you and your family.

Choosing meats:

The most popular meats to grill are beef, chicken, and pork. Select from the leg or loins, which have less fat, when choosing cuts of meat. Remove any outside fat or fat in between muscles before grilling. With chicken, remember that white meat cuts are leaner but dark meats are known to be juicier after grilling. Try to keep serving sizes to 2 ½ to 3-ounce portions of meat.

Grilling Alternatives:

Grilled vegetables are a tasty, nutritious treat that can be prepared in minutes on an outdoor grill. Just let your imagination run free and be creative (also, keep in mind your budget when choosing which vegetables to buy). Some suggestions are peppers, onions, squash, eggplant, tomatoes,

Grilled fruit is a wonderful and healthy alternative to the typical holiday dessert. Some of the more popular fruits to place on the grill are apples tossed in lemon juice and cinnamon, pineapple, peaches, bananas, and mangoes!

Safety tips when grilling:
Grilling outdoors with the family can create fun memories —just be sure to do it safely to avoid foodborne illnesses by doing the following:
· Wash hands before and after touching raw meat, poultry, or seafood.
· Wash work surfaces and cutting boards with hot soapy water and sanitize before and after grilling.
· Use one cutting board for fresh produce and another for raw meats.
· After placing raw meat, poultry, fish or seafood on the grill wash utensils and platters with hot soapy water before using them to serve the cooked food in order to prevent contaminating cooked foods.
· Use a food thermometer to ensure food is cooked at safe temperatures.

Minimum internal temperature a food needs to reach to be eaten safely:

Item Size Grilling Time Internal Temp (F)
Beef (hamburgers) ½” thick 3 minutes per side 160 degrees
Pork Ribs 2 to 4 lbs. 1 ½ to 2 hours 160 degrees
Poultry 4 to 7 lbs. 1 to 1/3/4 hours 165 degrees

· To check the temperature, place the thermometer in the center-most part of the food away from any bone. If the food is not done, continue to cook, be sure to wash the thermometer before reusing.

· Flip meat, poultry, and fish at least one time to ensure even cooking. If you are cooking fish that is thin (less than ½ inch thick), turning is not necessary.

For further information about outdoor cooking or food and nutrition please contact the Texas AgriLife Extension Service – Liberty County by calling 936-336-4558, Ext. 221 or 281-593-0405, Ext. 221 or come by the office at 2103 Cos Street, Liberty.