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Practice Food Safety for a safe Labor Day!

Picnic and barbecue food often sits out in warm temperatures for quite a while, keep hot foods hot and cold foods cold to make sure you aren’t encouraging food-borne illness. Bring plenty of ice or frozen gel packs to your picnic or barbecue, along with coolers and insulated containers.

Follow these tips for a great safe meal.

– Barbecues and Picnics –
* Try to plan just the right amount of foods to take. That way, you
won’t have to worry about the storage or safety of leftovers.

* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.

* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.

* It’s a good idea to use a separate cooler for drinks, so the one
containing perishable food won’t be constantly opened and closed.

* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It’s amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.

* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces – then wash.

Temperatures for cooking

165 degrees for 15 seconds Poultry–Chicken, Turkey,  Duck, whole or ground, Stuffing, stuffed meats or seafood and dishes prepared with previously cooked ingredients;

155 degrees for 15 seconds Ground Meat—including beef, pork, and other meat, Injected meat, Ground Seafood; and Eggs for hot-held service;

145 degrees for 15 seconds Steaks Chops—including pork, veal, and lamb; Eggs for immediate service;

145 degrees for 15 minutes Roasts including pork, beef, veal, and lamb;

135 degrees or hotter Commercially prepared ready-to-eat foods held for hot-held service; also use this temperature for fruits, vegetables, grains and legumes;

Also try these recipes.

 

RED WHITE AND BLUE PARFAIT

 

INGREDIENTS

BLUE BERRIES

STRAWBERRIES

YOGURT OF YOUR CHOICE

GRANOLA

 

IN A SMALL CLEAR CUP, PLACE STRAWBERRIES IN THE BOTOM OF THE CUP

ADD A LAYER OF YOGURT

ADD BLUEBERRIES NEXT

ADD A LAYER OF YOGURT

SPRINKLE GRANOLA ON TOP

SERVE

 

For Beef

  • Bay leaf
  • Marjoram
  • Nutmeg
  • Onion
  • Pepper
  • Sage
  • Thyme
  • Cumin

 

A combination of onion and pepper are the easiest and most used.

Bay leaf is easy to use but remember to remove the stem.

 

For your hamburgers use the tradition ranch flavored packets, by combining with the ground beef then preparing the hamburger patty.  Taco seasoning packets can also be used.

When preparing the burgers remember: once the patty is made place a thumb print in to the center, this allows even cooking.  Plus do not press or puncture the patty.  This will create a dry burger.

 

All-purpose Dry Rub – Mix 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, 2 tsp onion powder, 1 Tbsp chili powder, 1 Tbsp salt, 1 Tbsp paprika, ¼ cup brown sugar ( Matt & Jessica @ Clover Meadows Beef)

Sweet & Spicy Hamburger Rub – Mix 3 Tbsp paprika, 1 Tbsp freshly ground black pepper, 1 Tbsp dark brown sugar, 2 tsp chili powder, 2 tsp onion powder, 1 tsp sea salt, 1 tsp cayenne pepper. ( Matt & Jessica @ Clover Meadows Beef)

 

 

CROCK POT BBQ (FOR CHICKEN, BEEF OR PORK)

 

 

1 BOTTLE BAR-BE-QUE SAUCE (CHOOSE THE FLAVOR YOUR FAMILY WILL LIKE)

ADD SEASONING OF CHOICE TO EITHER MEAT (OPTIONAL)

1 BONELESS CHICKEN BREAST PER PERSON OR

1 BONELESS PORKCHOP PER PERSON

½ – 1 CUP WATER

 

LINE CROCK POT WITH A CROCK POT LINER, (THIS WILL HELP WITH A FASTER CLEAN UP)

POUR WATER INTO CROCK POT

PLACE CHICKEN OR PORK IN WATER

POUR BAR-BE-QUE SAUCE ONTOP

PLACE LID ON TOP

TURN CROCK POT ON HIGH FOR 4-5 HOURS OR

TURN CROCK POT ON LOW FOR ALL DAY OR OVER NIGHT COOKING

SERVE