Guru Barbeque:
There’s nothing better hardwood smoke rolling out of barbeque pit. Having a great basting sauce is key to keeping meats moist while adding incredible flavor.
Cooking for a group of people is a popular pastime especially in South Louisiana, but knowing some basic food safety tips will keep everyone healthy and coming back for more.
Here are a few Guru tips for your next barbeque:
Basic Basting Sauce:
This is one time where being basic will really pay off. Use this sauce every time you turn your pork, chicken, tri-tip, or lamb. The real beauty of this basting sauce is that it comes together quickly with off-the-shelf ingredients and can easily be customized to your taste.
Ingredients:
- 2 cups Onion based barbeque sauce (Jack Miller’s, Pig Stand, Louisiana Love Potion #7)
- 1 cups Apple juice (any fruit juice can be used)
- ½ cup Lemon/lime soft drink
Method:
- Combine all ingredients in a suitable bowl and mix well.
Food Safety:
We’ve all been there. The pit master is cranking out pans of deliciousness filled
with pork chops, pork steaks, chicken, ribs, and burgers. You name it, and it’s in
there. And all that goodness sits out on a table for everyone to dig in and help
themselves.
Hours go by and people are still eating that smoke kissed gift from the pit.
The next day you may not feel your best. Your stomach hurts, and you’re making
quite a few trips to the bathroom. It probably wasn’t one too many beers, but it
could have been the food.
When cooking a large quantity of food, it’s important to remember holding times
and temperatures.
The danger zone for cooked foods is a temperature range from 40˚ to 140˚
Fahrenheit. This is when bacteria growth is most active, and these aren’t beneficial
bacteria like may be found in yogurt. These are toxic bacteria that can make you
sick, and even send you for a visit to the doctor.
Remember these tips for your next cookout:
- When holding foods, use your oven set at a temperature of 170˚ – 180˚ .
- Keep the pan covered to avoid moisture loss.
- Foods should not be kept in the danger zone for longer than 6 hours.
- Once everyone has eaten, cool foods as quickly as possible, but do not place hot foods in the refrigerator. This will raise the temperature inside the refrigerator to a dangerous level affecting everything else inside.
- Place the uncovered container of food in a sink and surround with ice water. Periodically move the food around to release heat and cool quickly.
- When reheating remember to smell the leftovers first. If there is any acidic, or foul smell, throw it away.
- No foods should be held at a safe temperature (+170˚) for more than 8 hours.
Stay hungry.