BBQ Week – Keep safe!

Keep safe this BBQ Week!

It’s BBQ Week! With summer just around the corner, you may well be thinking about spending sunny evenings with friends and family, enjoying a lovely BBQ.

Everyone wants to give their friends and family some fun and a tasty evening NOT a few days of diarrhea or sickness resulting from food poisoning.


So to help create a memorable occasion for all the right reasons we have some easy steps you can follow:

  • Pre-Cook your meat in the oven and then finish off on your barbecue for flavour
  • If you are choosing to ONLY cook on the barbecue, the two main risk factors are:
    • Undercooked meal
    • Spreading germs from raw meat on to food that is ready to eat
  • When cooking most meats (chicken, turkey, pork, burger or sausages)
    • The coals are glowing red with a powdery grey surface before you start cooking, as this means they’re hot enough
    • Frozen meat is properly thawed before you cook it
    • You turn the meat regularly and move it around the barbecue to cook it evenly
  • Some meats, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside is properly cooked.
    • However products made from minced meat such as burgers and sausages must be cooked thoroughly.
  • Avoid cross contamination
    • Store raw meat separately before cooking
    • Use different utensils, plates and chopping boards for raw and cooked food
    • Don’t wash raw chicken or other meat – it splashes germs


Charred doesn’t mean cooked!

Most meat is safe to eat only when:

  • The meat is steaming hot throughout
  • There is no pink meat visible when you cut into the thickest part
  • Any juices run clear

Using a Pocket Digital Thermometer like the PDQ400 Waterproof Pocket Digital Thermometer is a great tool to help keep the family safe and gives peace of mind when it comes to the readiness of your barbecued meat.