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The 2016 grilling season – Audio

The 2016 grilling season

Jeff Sindelar, Extension meats specialist
Department of Animal Science
UW-Madison College of Agricultural and Life Sciences
jsindelar@wisc.edu
(608) 262-0555

Grill and have fun
Grill and have fun

3:00 – Total Time
0:12 – Charcoal or gas
0:34 – Loves to grill cook everything
1:04 – Food safety and the grill
1:28 – 160 degree magic
2:23 – Flavored bratwurst galore
2:53 – Lead out

TRANSCRIPT

Sevie Kenyon: Gearing up for the grilling season. Visiting today with Jeff Sindelar, Department of Animal Science University of Wisconsin-Madison in the College of Agricultural and Life Sciences and I’m Sevie Kenyon. Jeff, charcoal or gas?
Jeff Sindelar: Boy that is perhaps the question for the ages. I’m kind of a charcoal guy, but many, many people like gas because gas is definitely convenient; charcoal of course takes a little more time, little more preparation, but in my opinion has a little bit of a different and distinctive flavor profile that’s added to the piece of meat or sausage that you’re grilling.
Sevie Kenyon: And Jeff, what do you like to have on your grill?
Jeff Sindelar: Of course, I grill a lot of meat. I love cooking beef steaks and pork chops and poultry. I love of course cooking bratwursts and a variety of other sausages and with those accompaniments you’ll always, almost always find some type of vegetable – asparagus, corn, potatoes. You can cook your entire meal of course on a grill. There’s nothing better than having a good grilled sausage or a good grilled fresh cut with your favorite side item.
Sevie Kenyon: Jeff, talk to us a little bit about being safe cooking food on the grill.
Jeff Sindelar: Just make sure you follow the simple food safety procedures. Wash everything, prevent cross-contamination, use a separate plate or cutting board or cutting utensils for the raw versus the cooked and then make sure that you’re cooking those cuts of meat to the proper internal temperature to kill any of the bad bacteria.
Sevie Kenyon: What kind of temperature should people cook the different cuts?
Jeff Sindelar: So if we are cooking whole muscle cuts, such as steaks or pork chops or poultry, we can actually cook those to a little bit lower temperature because our concern and the bacteria which we are trying to kill is almost always on the outside surface. Now, if we’re cooking something like a ground beef patty or a fresh sausage that takes a little bit different cooking approach. We must cook that to an internal temperature of at least 160 degrees. And this is simply because when those cuts were made, the bacteria that were on the outside of that whole muscle cut could have been transferred to the inside. So it’s always important to make sure that you cook ground cuts such as pork burgers and beef burgers, as well as a variety of ground sausages to an internal temperature of 160 degrees Fahrenheit.
Sevie Kenyon: Jeff, is there anything new coming out of our butcher shops here in the state that people could look for?
Jeff Sindelar: There are some butcher shops in the state of Wisconsin that will have up to 50 to 75 different varieties of flavored bratwursts; everything from Cajun to jalapeno to macaroni and cheese and the list goes on and on and on and on. So when you are ready to explore and try to find something different and unique, take a trip to your local butcher shop and I’m sure you’ll be amazed by the variety and the selection in the creativity of some of the different bratwursts that are available this summer.
Sevie Kenyon: We’ve been visiting today with Jeff Sindelar, Department of Animal Science University of Wisconsin-Madison in the College of Agricultural and Life Sciences and I’m Sevie Kenyon.

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