Recently I’ve had several con
sumers ask if grilling meats or bar
becuing poses a cancer risk? Some
studies have suggested there may
be a cancer link related to eating
food cooked by such high heat
cooking techniques as grilling,
frying and broiling. The Food
Safey and Inspection Service,
USDA research findings indicate
that eating moderate amounts of
grilled meats like fish, meat and
poultry cooked without charring
to a safe, yet medium temperature
does not pose a problem. To avoid
charring, it is best to microwave
meat until it is partly done and
then immediately place it on the
grill. Always remove visible fat
from the meat that can drip on the
coals and cause a flame-up.
Now let’s take a look at the pro
cess for the safe preparation,
cooking, serving and storage of
grilled meats.
Defrost safely. Completey thaw
meat and poultry before grilling so
it cooks more evenly. Use the
refrigerator for slow, safe thaw
ing; microwave defrost if the food
will be placed immediately on the
grill; or thaw sealed packages in
cold water.
Marinating. Some recipes state
vy up j
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■ RESTORATION & WATERPROOFING ON STONE & BRICK
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HOUSES - BARNS - FENCES - FACTORIES - ETC.
Specialists In Sand Blasting/Spray Painting Farm Buildings,
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to marinate meat and poultry for
several hours or days, either to
tenderize or add flavor. Always
marinate'food in the refrigerator,'
not on the counter.
If some of the marinade is to be
used as a sauce on the cooked
food, reserve a portion of the fresh
marinade. Don’t put raw meat and
poultry in it. Don’t reuse the mari
nade used on a taw meat or poul
try unless it’s boiled first to
destroy any bacteria.
Cooking. Some people like to
cook food partially in the micro
wave, oven or stove to reduce
grilling time. Pre-cook immedi
ately before grilling to destroy
bacteria.
Meat and poultry cooked on a
grill often browns very fast on the
outside. Use a meat thermometer
to be sure the food has reached a
safe internal temperature, and cut
into the food to check for visual
signs of doneness. Whole poultry
should reach 180°F; breasts,
170°F. Juices should run clear and
flesh should not be pink. Hambur
gers made of any ground meat or
poultry should reach 160°F, or be
brown in the middle with no pink
juices. Beef, veal and lamb steaks.
FISHER’S PAINTING &
FISHER’S PAINT OUTLET STORE
roasts and chops can be cooked to
14S°F. All cuts of pork should
reach 160°F.
Never partially grill meat or
poultry and finish cooking later.
Cook food completely to destroy
harmful bacteria. When reheating
take-out foods or fully cooked
meats like hog dogs, grill to
16S°F, or until steaming hot
Keep hot foods hot! After cook
ing meat and poultry on the grill
at home or on a picnic keep
it hot until served. Keep the
cooked meats hot by setting them
to the side of the grill rack, not
directly over the coals where they
would eventually overcook.
At home, cooked meat can be
kept hot in a 200°F oven, in a
chafing dish or slow cooker, or on
a warming tray. After cooking,
hold hot foods at 140°F or
warmer.
Serving the food. When taking
food off the grill, don’t put the
cooked items on die same platter
which held the raw meat. Any
bacteria present in the raw meat
juices could contaminate the safe
ly cooked meat or other grilled
foods.
In hot weather (90°F and
above), food should never sit out
for more than one hour.
Handling leftovers. At home
store leftovers in the refrigerator
or freezer within two hours of tak
ing food off the grill. Leftovers
that have been off the grill for less
than one hour can be safely trans
ported home in a cooler if
there’s plenty of ice in it.
Discard any food left out more
than two hours (one hour in hot
weather).
HI-RISE LAYER MANAGERS
we have stir aerator to help with
FLY &
ODOR
CONTROL
BIG PERFORMANCE...SMALL PRICE
SIMPLE PROCEDURE: the aerator works directly into the bed of
material, forming its own windrow. Windrows can be formed from piles
of nearly any size. Alleyways are not required when using the Brown
aerator, so there is a great reduction in space requirements. The
aerator’s reverse rotation works the material from the bottom up and to
the side, assuring complete mixing and agitation. LOW
MAINTENANCE: the aerator is a simple design, the principle as a
material mover has been proven with over 30 years experience in
practical application. The aerator is hydraulically driven and equipped
with patented wearplates or paddles, both of which are easily replaced.
,^L^. rrtlllM . rillT „ LANCASTER, PA 17603
EQUIPMENT CO., INC. (717) 393-5307
We Tate Customer Satisfaction PersomQy
jp. jpp,
wife from Milton, is shown with daughters Tarah, Ashton,
and Haleigh who sang during pageant festivities.
Farm Wife Is Runner-Up
In Mrs. Pennsylvania Contest
LANCASTER (Lancaster Co.)
—Lisa Lapp was selected the Erst
runner-up at the Mrs. Pennsylvani
a Pageant in Lancaster, June 22.
She was one of the 10 finalists in
the Sunday evenings pageant held
at the Hotel Brunswick. In addition
to being named the first runner-up,
she was awarded Community
Involvement Award and also tied
for the aerobic wear competition.
Lisa’s husband, Duane, escorted
her on stage and her children sang
Disney songs as part of the enter
tainment for the evening. Lisa is
very pleased with her placing and
says although it was no easy task, it
was too much fun to be hard work.
€RSH€V
If for any reason the winner
Robin Ronco, of Denver, cannot
fullfil her obligations Lisa will be
expected to fill in. Lisa will be
doing appearances throughout the
year for the Mrs. PA Pageant and
for the Make A Wish Foundation,
this year’s charity chosen by the
pageants director. Lisa would like
to thank all of her sponsors and
supporters and realizes if not for
their mental, physical, and finan
cial help, this experience of a life
time would not have been possi
ble. And most of all her greatest
supporters, her family, for so
much love, advice and guidance.
SYCAMORE INO. PARK
255 PLANE TREE DRIVE