Outdoor Food Safety

1. Keep cold foods cold, below 40 degrees, and hot foods hot, above 140 degrees
2. Use clean hands, utensils, dishes and surfaces when preparing food.
3. Do not use the same utensils or dishes that have come in contact with raw meats without washing first with hot soapy water.
4. Do not use the ice that raw meat has been stored on for beverages.
5. Do not let foods set out more than two hours. (This included preparation, cooking, and serving time)

Safety Tips

1. Keep children away from grill or fire.
2. Never use gasoline or kerosene to light charcoal.
3. Never use charcoal indoors.
4. Watch fire carefully. Keep a bottle of water handy to put out flames.

David Harlan is a member of the Westside 4-H Club in Jonesboro. He has received blue ribbons for his barbecued chicken at the county and district levels. David prepares his prize recipe as follows:

1. Remove excess fat from split broiler or chicken breasts.
2. Mix 1/4 C cooking oil and 1/2 teaspoon of salt in a bowl and turn meat in oil to coat it.
3. Place chicken on medium hot coals or gas grill.
4. Baste chicken with zesty Italian salad dressing every five to ten minutes.
5. Chicken should cook approximately one hour, so reduce heat or move chicken to a cooler part of the grill if it browns too soon.
6. About five minutes before chicken is done, baste your favorite barbecue sauce on chicken.
7. Remember, be safe with food handling and with fire safety.