Outdoor Meals

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.

Grilling

• Have proper tools and know how to use the grill

• Simplest grill – round, kettle-shaped metal container holding burning charcoal

• Many kind of grills• All cook using same principle –

heat radiates up to cook food held on a grate above

• Dry-heat method, similar to broiling

• Cooking time depends on thickness of food and distance from heat

• Follow grill owner’s manual for using the grill

Micro-Grilling

• Cooking method combining microwave and grill

• Meat partially cooked on rack in microwave and finished immediately on outdoor grill

• Allow food to cook faster and remain moist and juicy

Accident Prevention

• Use fireproof gloves and heavy-duty grilling tools with long handles

• Set grill on level surface, keeping it away from buildings, trash containers, anything else that could catch fire

• Use a clean grill• Apply enough starter fluid before

striking match• Never use gasoline or kerosene as

starters – they explode

• Fat and juice drippings on coals can cause flare-ups; raise the grill, cover the grill, or spread coals apart

• When done cooking, let coals burn out and douse with water

Food For Grilling

• Tender cuts of meat and poultry• Cook thoroughly, turning halfway

through cooking time

• Fish - easy to grill• Place fillets skin side down and grill

until flakes easily; may have to turn thick pieces

• Can grill most fruits and vegetables• Thread small pieces on metal

skewer; brush lightly with melted butter or margarine, olive oil, or basting sauce; place on grate; turn frequently

Picnic Foods

• Food for picnic depends on how far you have to travel

• Avoid taking hot food unless it will be eaten within 2 hours

• Keep hot foods in separate insulated container

• Cooking foods on grill at picnic area better than taking cooked foods

Packing the Picnic

• Make a list – food, tableware, cleanup equipment

• Bottle openers, can openers, paring knife, paper towels trash bags, extra plastic bags for dirty flatware

• Pack nonperishable items in a basket or other container

• Use insulated container for perishable foods

• Use ice or reusable frozen gel packs

• Raw meat should be packed separately – prevent cross contamination with ready-to-eat foods

Packing Order

• Put last item you need at bottom and first one at top

• Pack the cooler starting with the end of the meal

• Packing in this manner saves unpacking entire cooler for one item

• Keep cooler in shade• Keep cover on at all times• Don’t leave cooler in car, in the

sun, or in the trunk