Grilling 101 at The Butcher Block
Fri, 21 Oct 2011 16:35:07 GMT —
Fall is officially upon us and with temperatures dropping into the lower 30s for over night lows, cooking outside might not be the first thing on your mind.
But tailgating season is far from over!
There are several different rubs and marinades that you can put on your meat before grilling it.
You can even use both rubs and marinades.
Butcher Block owner Dan Veihl says safety should always be your number one concern.
Butcher Block owner Dan Veihl says, "Cleanliness is probably the best thing to remember. Cross contamination with cleanliness is probably by far the biggest worry. That and the cooking temperatures. Cook to the proper temperatures. That's a big plus right there -- remember the food safety and sanitation part of it."
You should cook pork to 145 degrees, chicken to 165 degrees, and beef cooked how you want it.
You can find the full interview here.