Recipe of the Week


  1. Make a list of the items you want to take along. Check off items as you pack. Pack paper products (plates, napkins, towels, forks, spoons, etc.) the night before. Remember such items as a small first aid kit, trash bags, cleaning supplies, water and damp towels in zipper bags to clean hands and face.
  2. Freeze bottles of water to use for ice in your ice chests. As the ice melts, you will have cold water to drink on those very hot tailgating days.
  3. Set up a hand washing station. Bring an Igloo cooler with spout, hand soap and paper towels to use in those really messy moments.
  4. Control food temperatures. Use chafing dishes to keep hot foods at 140°F or above. Use ice bowls to keep cold foods at 40°F or below.
  5. Pack a food thermometer so you can check and make sure the meat and poultry reach a high enough temperature to destroy harmful bacteria that may be present.
  6. Do not partially cook meat or poultry ahead of time. Partially cooking food without cooking it to a safe temperature allows harmful bacteria to survive and multiply. Once meat or poultry starts cooking, continue cooking until it reaches a safe temperature as determined with a food thermometer.
  7. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90°F). Be aware of hazardous foods such as eggs products and mayonnaise.
  8. Chicken must be cooked thoroughly, all the way through, with no pinkness, and an internal temperature of at least 170°F. Chicken meat is less dense than beef or pork, and it's much easier for bacteria to travel through the flesh. Also, processing chickens is a much more invasive process than processing beef or pork, and bacteria usually are spread throughout the whole bird. So remember, chickens are always cooked to well done.
  9. Separate cooked and uncooked foods, as well as foods eaten raw and those cooked before eating. Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. This is a major source of food poisoning.
  10. And in addition…if you bring a large can to employ as a porta-potty, please refer back to tip number 3!



















































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