Tips & Techniques; Food Safety - Pit Boss PB0600SS Anleitung

Follow these helpful tips and techniques, passed on from Pit Boss® Grills owners, our staff, and customers just like you, to become
more familiar with your Smoke Cabinet and grill:

1. FOOD SAFETY

• Keep everything in the kitchen and cooking area clean. Use different platters and utensils for the cooked meat than
the ones you used to prepare or transport the raw meat out to the grill. This will prevent cross contamination of
bacteria. Each marinade or basting sauce should have its own utensil.
• Keep hot foods hot (above 60ºC / 140ºF), and keep cold foods cold (below 3ºC / 37ºF). Cooked foods should not be left
out in the heat for more than an hour. Do not leave hot foods out of refrigeration for more than two hours.
• A marinade should never be saved to use at a later time. If you are going to use it to serve with your meat, be sure
to bring it to a boil before serving.
• Defrost and marinade meats by refrigeration. Do not thaw meat at room temperature or on a counter top. Bacteria
can grow and multiply rapidly in warm, moist foods. Wash hands thoroughly with hot, soapy water before starting
any meal preparation and after handling fresh meat, fish and poultry.
• Smoke nuts can be kept in an air tight container, and do not need to be refrigerated. Cold smoked cheeses and fish
do need to be refrigerated and stored in air tight containers. Smoked salmon, even when stored correctly in the
refrigerator, has a very short shelf life of one to two weeks, and about one month if kept in the freezer.
2. COOKING PREPARATION
Be prepared, or Mise en Place . This refers to preparing the cooking recipe, fuel, accessories, utensils, and all
•
ingredients you require at grill side before you start cooking. Also, read the entire recipe, start to finish, before
lighting the grill.
• A BBQ floor mat is very useful. Due to food handling accidents and cooking spatter, a BBQ floor mat would protect
a deck, patio, or stone platform from the possibility of grease stains or accidental spills.
3. GRILLING TIPS AND TECHNIQUES
To infuse more smoke flavor into your meats, cook longer and at lower temperatures (also known as low and slow ).
•
Meat will close its fibers after it reaches an internal temperature of 49ºC / 120ºF. Misting, or mopping, are great ways
to keep meat from drying out.
• Always use a meat thermometer to determine the internal temperature of the foods you are cooking. Smoking foods
with hardwood pellets will turn meats and poultry pink. The band of pink (after cooking) is referred to as a smoke
ring and is highly prized by outdoor chefs.
• Leave open space between the foods and the extremities of the smoke cabinet for proper heat flow. Foods that are
crowded together will require more cooking time.
• Use a set of long-handled tongs for turning meats, and a spatula for turning fish. Using a piercing utensil, such as a
fork, will prick the meat and allow the juices to escape.
• Keep a log-book of cold smoking sessions, so that you can re-fine or repeat your success.
TIPS & TECHNIQUES
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