Summer in Wisconsin isn’t complete without the smell of something sizzling on the grill. Whether it’s brats, burgers or local produce, grilling brings people together.
With long weekends, family cookouts and tailgates ahead, now’s the time to brush up on your grilling skills. These essential grilling tips for summer will help you make the most of every meal.
Watch that temp!
From storage to cooking, be mindful of temperatures throughout the grilling process. When storing ingredients, make sure to keep food items chilled at or below 40 degrees. Bacteria growth happens rapidly from 40°F to 140°F, so it is also important to monitor internal cooking temperatures with the use of a food thermometer. Hamburgers should be cooked to 160°F, poultry 165°F and steaks at least 145°F.
| Temperature | Product |
|---|---|
| At least 145° | Beef, pork, veal and lamb (not ground), fish and shellfish, fresh or smoked ham |
| At least 160° | Beef, pork, veal and lamb (ground), eggs |
| At least 165° | Chicken and turkey, leftovers, cooked ham |
Properly cook and store food.
Although frozen products may be pre-cooked or browned, treat them as raw food and cook thoroughly. When preparing to grill frozen meats, you can thaw beef, pork, poultry, or fish safely in the refrigerator, in cold water or in the microwave. Cook meat after it is thawed. Now, wondering what to do with the leftovers? Divide leftovers into smaller portions and place them in containers in the refrigerator.
Keep cooking areas clean.
It is important to keep your grill and grilling instruments clean. All it takes is water, soap and paper towels. When preparing food, separate raw meat and vegetables by using different cutting boards to avoid cross-contamination. A quick cleanup before and after grilling is a simple way to keep guests safe while dining.
Diversify your grill with seasonal eating.
Meat is not the only food that can be grilled. Grilling vegetables has become popular as a part of a healthy, balanced diet. Grilled veggies make for great sides to the classic burgers and steaks, and allows vegetarians and vegans to enjoy the barbecue fun! It also gives the vegetables a much-loved charred flavor that reminds you of summer.
Vegetables that can withstand the grill and get a great flavor with charring make for a great addition to your plate. Corn, asparagus, eggplant, zucchini, cabbage, artichokes, bell peppers and mushrooms are some of the best vegetables to grill! Check out our seasonal shopping guide to eat fresh throughout the summer.
Just like meat, there are some important tips to consider when grilling vegetables:
- Oil vegetables lightly before putting them on the grill so they don’t dry out. Cutting vegetables into smaller pieces will allow them to cook quicker.
- Short on time? Toss chopped veggies with olive oil and seasoning, then wrap in foil packets or toss in a grill basket. It’s a hands-off method that lets you relax while dinner gets smoky and delicious.
- Know the time! Know proper cook time to prevent burning. Some veggies only take a minute or two to cook while others take longer. Denser vegetables, like potatoes, take longer to cook. To prevent burning, grill vegetables over high heat, then move them to a cooler part to finish cooking.
In conclusion, there are many great foods that can make tasty meals for any gathering. Be safe and happy grilling!
📸 Share Your Summer Sizzle
Planning to grill this weekend? Tag us @gather.wi on Instagram and use #GrillWI to show off your spread!