This article is from the source 'guardian' and was first published or seen on . It last changed over 40 days ago and won't be checked again for changes.

You can find the current article at its original source at http://www.guardian.co.uk/lifeandstyle/2013/jul/27/safe-way-cook-meat-barbecue

The article has changed 2 times. There is an RSS feed of changes available.

Version 0 Version 1
Summer food & drink special: how not to poison family and friends at a barbecue Summer food & drink special: how not to poison family and friends at a barbecue
(2 months later)
1 Keep the barbecue low. Too hot, and food will burn before cooking through. If you're using charcoal (and you should be), allow it to burn down to white charcoal before cooking.1 Keep the barbecue low. Too hot, and food will burn before cooking through. If you're using charcoal (and you should be), allow it to burn down to white charcoal before cooking.
2 Use quality free-range meat from a proper butcher. That way, if it is ever so slightly undercooked, it's unlikely to harm anyone.2 Use quality free-range meat from a proper butcher. That way, if it is ever so slightly undercooked, it's unlikely to harm anyone.
3 Always rest your meat – all meat, even sausages – for up to 20 minutes. It continues cooking by residual heat without further colouring.3 Always rest your meat – all meat, even sausages – for up to 20 minutes. It continues cooking by residual heat without further colouring.
4 If cooking steaks or meat that you want to serve rare, always colour all exterior surface areas. These have been exposed to the air, so are most likely to carry bacteria or pathogens.4 If cooking steaks or meat that you want to serve rare, always colour all exterior surface areas. These have been exposed to the air, so are most likely to carry bacteria or pathogens.
5 If you have one, use a probe thermometer to check that your meat is cooked: 52C for rare, 54C for medium-rare, 57C for medium, 65C for medium-well and 70C for well done.5 If you have one, use a probe thermometer to check that your meat is cooked: 52C for rare, 54C for medium-rare, 57C for medium, 65C for medium-well and 70C for well done.
6 When barbecuing chicken, there is only one absolutely foolproof way to make sure it's cooked through: cut it open. If the juices run clear, it's good to go; if they're still pink, back on the barbie it goes.6 When barbecuing chicken, there is only one absolutely foolproof way to make sure it's cooked through: cut it open. If the juices run clear, it's good to go; if they're still pink, back on the barbie it goes.
7 Never, ever put cooked meat anywhere near raw meat, or where raw meat has been.7 Never, ever put cooked meat anywhere near raw meat, or where raw meat has been.
• Richard Turner is executive chef at Hawksmoor• Richard Turner is executive chef at Hawksmoor
Our editors' picks for the day's top news and commentary delivered to your inbox each morning.