It is fun grilling with friends and family around you having a great conversation! Food safety is first, think of your grill as an extension of your kitchen, and follow the same food safety steps both inside and out.
Clean First
- Whether you are using your own grill or a public grill, scrub it with soapy water before each use. Wash your hands before, during and after food preparation, especially after handling raw meat. Pack disinfecting wipes or hand sanitizer for when soap and water are not available.
Thaw and Marinate Meat Safely
- Thaw frozen foods in the refrigerator or microwave, not on the countertop or by the grill.
- Marinate meat in the refrigerator. Use different brushes to baste raw and cooked meat.
Avoid Cross-contamination
- Use separate cutting boards, plates and grilling utensils when handling raw meat and ready-to-eat foods. After using knives, grilling tongs or forks with raw meat and poultry, clean them thoroughly with soapy water.
Cook It Completely
- Grilled foods can be harmful if not fully cooked. The only reliable way to ensure meat is safe and ready to eat is by using a meat thermometer. Checking the color of meat or juices does not work. Use the following internal temperature guide: Steak: 145°F (Allow to rest for 3 min before consuming), Hamburgers: 160°F and Chicken: 165°F.
Take care of Leftovers
- Don’t leave food, even if it’s fully cooked, out of refrigeration for extended periods of time. Put all dishes in the refrigerator within two hours. On hot summer days do this within an hour. Keep perishable foods on ice and make sure they stay chilled in the cooler
- Store leftovers in shallow, airtight containers for maximum 3 or 4 days. Write the date on top. Reheat leftovers to an internal temperature of 165° F before serving a second time around. Check the temperature with a meat thermometer.
My husband and I prepared this delicious recipe we found in the Diabetic Living Magazine, it is called: Grilled Pork and Peach Salad
Prep 20 mins, grill 10 mins, carb grams per serving: 20
Ingredients:
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon curry powder
1/4 teaspoon ground black pepper
3 cups torn fresh Bibb lettuce
3 cups fresh baby spinach
1/4 cup bias-sliced green onions (2)
Directions
1. On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
2. Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.
3. To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions.
Makes 4 servings. (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).
Nutrition Facts Per Serving: 4 Servings. PER SERVING: 207 cal., 3 g total fat (1 g sat. fat), 54 mg chol., 444 mg sodium, 20 g carb. (3 g fiber, 17 g sugars), 26 g pro.
Diabetic Exchanges: Lean Meat (d.e): 3.5; Other Carb (d.e): 0.5; Vegetables (d.e): 1; Fruit (d.e): 0.5
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