5 Tips to Stay Safe at the Grill

Make sure you're grilling safely and cleanly by following these five food safety strategies.

By Emily Main



6 Tips for Grilling SafetyFood recalls like the recent recall of potentially tainted eggs are important to pay attention to. But food-safety experts warn that it’s not tainted meat or contaminated spinach and sprouts that ruin most cookouts. “It’s the everyday things that people do at home that they’re getting sick from,” says CiCi Williamson, food-safety expert at the U.S. Department of Agriculture’s Food Safety and Inspection Service. “Not washing hands remains a primary cause of foodborne illness,” she says.

So while we all demand a safer food system, we also need to follow these five easy tips to control common sources of contamination at backyard barbecues. (Tip 0: Wash your hands first!)

1. Use clean plates 
Putting cooked meat back on the same plate used to hold the raw meat is one of the most common, and worst, things people do at barbecues, says Williamson. When raw and cooked meet touch, or their juices mix, bacteria can make a move from raw to cooked. Use separate plates for cooked and raw meat, and save your guests the stomachache later on.

2. Soak safely 
Marinated meat certainly tastes better, but don’t leave it out on the counter while it’s marinating; put it back in the fridge. If you’re tempted to reuse the marinade, either by freezing it to use on another steak, or as a sauce to serve alongside the meat, rethink that idea, says Williamson. Bacteria can linger in frozen marinades, she says. “If you want to use any to brush on the meat or as a sauce, boil it first,” she suggests.

3. Cut down on lag time 
Precooking meat, that is, cooking it inside in the stove or microwave first and then finishing the job on the grill, helps cut down on charring and takes less time overall, but, says Williamson, it’s also one more way to expose yourself to illness. She says many people will partially cook meat the night or the morning before a cookout, but doing that allows bacteria to continue growing, even if you refrigerate it afterward. “Some bacteria can make a toxin or poison that you can’t kill with heat,” she says. If you’re going to partially cook meat, you need precook it minutes, not hours, before it goes on the grill.