With the arrival of sunny days, the barbecue has become a must for summer meals. But be careful: poorly controlled, it can become a real health hazard. Between poor cooking habits, cross-contamination and insufficient cooking, mistakes are numerous and sometimes serious. Here’s a roundup of the top barbecue risks and expert tips for grilling safely.
A friendly moment… which hides little-known risks
Juicy steaks, grilled vegetables, fragrant skewers: barbecue evokes relaxation, conviviality and the pleasure of eating outdoors. However, this cooking method presents several health dangers, often underestimated.
According to virologist Océane Sorel, known on Instagram under the pseudonym @TheFrenchVirologist, a common error directly threatens our health: undercooking meat. Many people mistakenly think that a well-toasted exterior is enough. However, bacteria such as Salmonella or E. coli can survive if the meat does not reach a sufficient internal temperature. Result: risk of digestive disorders, even severe food poisoning.
Added to this are other risky behaviors: poorly cleaned grill, poor management of utensils, cooking over high heat or even overloading the grill. These common mistakes, highlighted by several chefs and experts, harm both taste and food safety. Here are the 6 most common barbecue mistakes.
Not cleaning the grill thoroughly between uses
Previous cooking residue isn’t just unappetizing: it’s charred bits that can contain harmful substances. They can also alter the taste of food, stick to it and prevent it from cooking properly.
The solution? Clean the grill before each cooking. Brush the grates while they are still hot. You will avoid charred deposits and promote uniform cooking.
Grill your meats without preheating
A cold grill prevents food from searing properly. This helps them stick and slows down their cooking, increasing the risk of uneven cooking.
The solution? Preheat the grill for 15 to 20 minutes each session. This provides an ideal temperature for searing, and reduces the risk of sticking.
Overload the grill to cook everything faster
A barbecue that is too full prevents heat from circulating properly. Result: food steams, becomes soft and may remain insufficiently cooked through.
The solution? Leave space between foods. For even cooking, do not overload the grill. If you are cooking in large quantities, do it in batches. And yes, the barbecue is worth it and can last a little;
Cook everything over high heat
Intense heat is perfect for searing a steak, but it is not suitable for all foods. Cooking too quickly burns the exterior while leaving the interior raw, with a high risk of bacteria still living.
The solution? Adapt the intensity to the nature of the food: high heat for small pieces to sear, low heat for large, slow-cooking pieces.
Use the same utensils for raw and cooked food
One of the most serious mistakes: using the same tongs to turn raw and then cooked meat. This opens the door to cross contamination.
The solution: Never mix tongs or dishes used for raw meats and ready-to-eat foods. Same thing with cutting boards, a common mistake.
Opening the lid too often
Each opening causes the temperature to drop and unbalances the cooking. Patience is a valuable virtue in barbecue!
The solution: Avoid disturbing the ambient heat. Each opening prolongs cooking and increases the risk of failure. So we don’t get impatient, everything is cooked to perfection for those who know how to wait.
These other reflexes that protect you
Finally, on the cooking side, it can be practical and safe to use a cooking thermometer To eliminate bacteria, the meat must reach a minimum core of 70°C. Don’t just rely on the exterior color!
If you are a fan of marinades, remember that this should always be done in the refrigerator, never at room temperature. And never use the marinade used for raw meat as a sauce unless you have brought it to the boil first!
Finally, refrigerate leftovers quickly. Do not let cooked food sit out at room temperature. Cool them quickly and keep them refrigerated.
Gestures that require little effort, but make all the difference between a delicious meal and a health risk.