The Shadow
RICHMOND—Seasoned grillers are likely familiar with food safety protocols regarding safe temperatures and cross contamination. As barbecue season heats up ahead of Memorial Day, consider incorporating grill cleaning and maintenance methods into those standard safety practices
A dirty grill can affect food flavors and create excess smoke, according to Michigan State University Extension.
“For a deep cleaning, I use soap, and water from a spray hose,” said chef Tammy Brawley of The Green Kitchen, host of Real Virginia’s Heart of the Home cooking segment.
Remove the grates to attack residues that may linger after winter storage. Start by soaking the grates in hot soapy water, then scrub and spray to clean off grease and food particles.
After deep cleaning, MSU Extension recommends spraying or wiping grates with cooking oil to prevent rust during grilling season.
“I clean my grates before each use, as opposed after each use,” Brawley continued. “Before grilling, I set the temperature to high, because 500 degrees or more will kill any bacteria in residues left over from the last use. And then I use a bristle brush.”
While wire grill brushes are effective tools, Consumer Reports recommends pitmasters take extra precautions, as bristles may break off and adhere to both the grill and cooked food.
The Centers for Disease Control and Prevention said that internal injuries have been reported following unintentional ingestions of wire grill-cleaning brush bristles by both children and adults. If consumed, wire bristles can injure the mouth, throat, tonsils or esophagus, and even damage the stomach and intestinal area.
Thoroughly check grates for any bristles before cooking. Toss the brush if it’s missing bristles or appears worn or warped.
MSU Extension recommends investing in a high-quality wire brush and hanging it to dry with the brush upside down. Keep your brush inside to prevent deterioration from weather exposure. Or consider alternative cleaning tools.
Alternatives to wire brushes include stone cleaning blocks; wooden scrapers; nylon fiber brushes; coil-shaped, bristle-free brushes; and scrapers with single, rounded tips to clean rod-shaped grates. Some pitmasters scrape grates with balled-up aluminum foil or an onion.
The U.S. Department of Agriculture recommends that perishable cookout food be consumed or refrigerated within two hours, or within one hour if outdoor temperatures are 90 degrees and above. Whole cuts of meat should be cooked to a minimum temperature of 145 degrees with a 3-minute rest time before carving or eating; fish to 145 degrees; hamburgers and other ground meat to 160 degrees; egg dishes to 160 degrees; and poultry and pre-cooked meals to 165 degrees.
