When grilling for a Memorial Day party or for other gatherings year-round, there are safety precautions to take when it comes to handling food for a backyard barbecue.
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Nathan Peitso, chef and owner of Farmhouse Los Angeles, teaches you the secret to grilling salmon without the fish sticking to the grill.Grillers take pride in their work. Some may think they have mastered barbecuing, flipping burgers and steaks at the perfect time and then removing them from the grill at peak juiciness. But sometimes, even the best of grillers misjudge, serving food that is far too crispy and dry, or even worse, far too pink and undercooked.
Minimum internal temperatures, per USDA, are 145 degrees Fahrenheit for beef, pork, veal and lamb steaks, chops and roasts; 160 degrees for ground meats; and 165 degrees for all poultry.The food has been cooked to perfection, the grill has been turned off, the spread has been placed on the table.
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