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BAR-B-Q tips & hygiene
By Lars Jensen

Always make sure the grill is clean!

 

Make sure you start the grill well ahead of time before you actually start to cook to create a steady and hot heat. Never use spirits to start a barbeque. Lighter fluid or similar liquids must never be used on a hot barbecue.

Use charcoal for small pieces of meat and sausages. It gives a quick and strong heat.

For medium-sized pieces of meat, one should use both charcoal and briquettes.

For larger pieces of meat that need to be cooked slowly, use only briquettes.

The barbeque is ready only when the surface of the coals are gray and all the flames are gone. Drizzle the meat and the grill bars with oil when the grill is ready.

Never leave a barbeque unattended!

	A thumb of rule for grilling meats is: the larger the meat is, the greater the distance should be from the meat to the coals. For smaller pieces, the meat should be close to the coals.
	When using wooden sticks to hold meat on, soak the wood in cold water for about an hour or more so they don't char so easily. Flat sticks are best for turning the meat over.

 

	Store the meat on an even tray  and only take the meat out of the refrigerator when the barbeque is ready.
	If a large portion of meat is to be used, try to take out only the amount that fits on the grill and grill the rest later.
	Only use knives and cutting utensils for one thing, either for meat or for vegetables.   Thereafter, the utensils should be thoroughly washed.
	NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.
	NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.
	Make sure the meat is thoroughly cooked before serving.. Only large whole pieces of meat may be a bit pinkish inside. Sliced or smaller pieces of meat should be well done.