BBQ cooking safely

Use a meat thermometer: some meats may turn brown before reaching a proper cooking temperature. Trim visible fat from meat: it is often the fat that might fan the flame of your BBQ. When animal fat falls on the fire, it releases polycyclic aromatic hydrocarbons (PAHs), including benzopyrenes, which are potentially carcinogenic. Cook meat slowly over medium heat to prevent charring. When meat, poultry and fish black are burned, heterocyclic amines are also products that are potentially carcinogenic. Clean your grill before each cooking: to prevent residues from the previous usage contaminating your next meal. Change utensils, cutting board or plate: When handling raw or cooked meat. Choose cooking with aluminum foil en papilotte: proven as a health alternative in addition to being very convenient for cooking cubed meat, fish or vegetables. Use cedar plank: This prevents food from coming into contact with the flame and reduces the cooking temperature. Keep refrigerated foods cold and hot foods hot: to avoid bacterial growth. They proliferate faster between 4 ° C and 60 ° C. Keep cooked meat in the refrigerator until the BBQ is ready and keep the cooked meat to heat by placing it next to the grill. Discard foods left at room temperature for more than two hours in warm weather, do not leave food outside for over an hour.