My planning for my big camping trip meal is underway. The shopping list has been created for our Saturday night meal of fajitas for 85 people (less than a 100 people this year!).
Now I’m thinking of my prep directions for my different crews- in particular my food safety monitoring of my crew who will be grilling the beef and chicken.
What are your strategies on being food safe with regards to tongs and the handling of raw meat around a grill?
Do you have two different tongs- one for raw, one for cooked?
What about the meat when its half raw (cooked bottom- raw top) ?
Do you just ‘cook’ your raw tongs over the grill to clean them and use them for the handling of cooked meat?
Do you soak your tongs in salt water?
So many questions on this one…