May is National Barbecue Month. Millions of Americans are firing up the grill to cook burgers, steaks, franks, chicken, kebabs and other favorites.
Many of us purchase meat in advance and freeze it. There are different meat thawing techniques: on the counter at room temperature, under running water and in the microwave.
But the best and safest way to thaw meat is in the fridge. Cuts for the grill will thaw in 24 hours or less (a general guideline is 5-6 hours per pound).
How To Thaw Meat
That’s why the USDA’s Meat and Poultry Hotline advises us never to leave food out of refrigeration for more than two hours. If the temperature is above 90°F, food should not be left out for more than one hour.
If you have specific questions, call the USDA Meat and Poultry Hotline at 1.888.MPHotline (1.888.674.6854), or email firstname.lastname@example.org.
Also from the USDA: How Temperature Affects Food.
More ways to celebrate National Barbecue Month.
Our favorite barbecue sauce is sold on TheNibbleGourmetMarket.com: Grandville’s—so thick it’s called a “barbecue jam” instead of a barbecue sauce.
Use promo code DAD2011 to get a 10% discount at checkout.
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