Summer BBQs: how to avoid a food poisoning disaster
Here’s a common one. You’re staring at the meat on the barbie wondering: is it cooked inside?
This isn’t the first time this has happened you realise. In fact, you spend far longer than you’d like to admit pacing back and forth to the kitchen when you’re cooking indoors. Surely the meat is ready now!
Back to the present.
It’s not just food at stake at this BBQ is it? There’s a generous serving of pride.
You don’t want to be the fool with the big tongs with your mates and family around.
No one wants the day ruined with undercooked chicken and you don’t want the shame of having to throw it back on the barbie after you’ve called that the food’s ready.
And you’d rather not cook everything until it’s as tough as an old boot to be on the safe side; there has to be some kind of middle ground.
And there is. Your shot at glory lies somewhere in the brief moments between undercooked and overcooked.
A simple food thermometer.
This dorky needle can tell you whether the food you’re cooking has reached the Australian safe standard of 75°C inside.*
And with tender meats a certainty, you can get on with enjoying the day.
Sure, you’ll get peppered with compliments on your culinary skills, but that’s your life of adoration now that you’ve mastered the food thermometer game.
Here are a few more tips you might not know to keep your stomach from the danger zone:
Where can you get a food thermometer?
A quick Google shows that you can get one at your local supermarket, homewares store or anywhere that sells barbeques.
Add a thermometer to your shopping list (or retrieve it forgotten from your kitchen drawer) to enjoy a summer of well cooked meats and BBQ mastery.