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TIPS & TECHNIQUES
Follow these helpful tips and techniques, passedon from Pit Boss®owners,our staff, and customers just like you, to become more
familiar with your grill:
1.
FOOD SAFETY
•
Keepeverything in the kitchen and cooking area clean.Usedifferent platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent crosscontamination of
bacteria. Eachmarinade or basting sauce should have its own utensil.
•
Keep hot foods hot (above 60ºC/ 140ºF),and keep cold foods cold (below 3ºC/ 37ºF).
•
A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
•
Cookedfoods should not be left out in the heat for more than an hour. Do not leave hot foods out of refrigeration
for more than two hours.
•
Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
2.
COOKINGPREPARATION
•
Be prepared, or
Mise en Place
. This refers to preparing the cooking recipe, fuel, accessories,utensils, and all
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
•
A BBQfloor mat is very useful. Due to food handling accidents and cooking spatter, a BBQfloor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3.
GRILLING TIPS AND TECHNIQUES
•
To infuse more smoke flavor into your meats, cook longer and at lower temperatures (alsoknown as
low and slow
).
Meat will closeits fibers after it reachesan internal temperature of 49ºC/ 120ºF.Misting,or mopping, are great ways
to keep meat from drying out.
•
While searing your meats, cook with the lid down. Always use a meat thermometer to determine the internal
temperature of the foods you are cooking. Smoking foods with hardwood pellets will turn meats and poultry pink.
The band of pink (after cooking) is referred to as a
smoke ring
and is highly prized by outdoor chefs.
•
Sugar-basedsaucesare best applied near the end of cooking to prevent burning and flare-ups.
•
Leaveopen spacebetween the foods and the extremities of the barrel for proper heat flow. Food on a crowded grill
will require more cooking time.
•
Use a set of long-handled tongs for turning meats, and a spatula for turning burgers and fish. Using a piercing
utensil, such as a fork, will prick the meat and allow the juices to escape.
•
Foodsin deep casseroledishes will require more time to cook than a shallow baking pan.
•
It’s a good idea to put cooked food onto a heated platter, keeping the food warm. Red meats, such as steak and
roasts, benefit from resting for severalminutes before serving. It allows the juices that were driven to the surface
by heat to easeback to the center of the meat, adding more flavor.
