Grilling Smart - Everyday Delicious Kitchen

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Grilling Smart

Before you brush basting sauce on sizzling steaks or chicken, brush up on the basics of safe grilling! Barbecues present special food safety concerns - marinades, eating outdoors, basting foods. Keep summer meals easy, breezy and healthy with these helpful grilling tips.

  • After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large re-sealable plastic food storage bag. Just throw out the bag.
  • To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
  • Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.
  • Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.
  • Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.
  • Test meat, poultry and seafood to ensure it's cooked. Check out the guidelines below

Grilled meat guidelines 

Type of Meat Temperature
Beef, Veal, Pork & Lamb (Minced) No pink colour 71°C
Beef, Veal & Lamb (Chops, Steaks) Medium rare 63°C
Well-Done 77°C
Pork (Pieces) No pink colour; clear juices
Well-done 77°C 

Chicken or Turkey (Mince) No pink colour 75°C 
Chicken or Turkey (Whole or Pieces) No pink colour; clear juices 82°C
Fish Fillets  Flake easily with a fork 65°C


                      

  • Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.
  • Eat grilled foods while they are hot. Keep food covered until ready to serve.
  • Use separate serving utensils for meat and salads.
  • Discard food after 1 hour in the sun.