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Grilling Tips · The Cubby and Christine Morning Show

• 0:00
  Speaker 1: Don't stop grilling LIGHTFM. It's Kebby Christine producer Kristen.
• 0:03
  Speaker 2: It's National Hamburger Day.
• 0:05
  Speaker 3: Mm hmmm.
• 0:06
  Speaker 2: And yeah, we're talking a little hamburgers and grilling and
• 0:09
  Speaker 2: stuff like that.
• 0:09
  Speaker 3: Oh yeah, and you know there's specials all over the
• 0:11
  Speaker 3: place if you want to go out and get a burger.
• 0:13
  Speaker 3: But if you're going to grill at home, and Kebby,
• 0:16
  Speaker 3: I know you're the grill master in your home.
• 0:18
  Speaker 1: I think I am, But I think I just gave
• 0:20
  Speaker 1: that title to myself. That's okay, But I do find
• 0:23
  Speaker 1: that I cook a mean hamburger. I do a good
• 0:26
  Speaker 1: hot dog, I do a good grilled chicken.
• 0:28
  Speaker 3: This is beautiful. Yes, Well, the Cleveland Clinic wants to
• 0:30
  Speaker 3: make sure that we don't get food poisoning.
• 0:33
  Speaker 2: Oh okay, maybe I'm not then, because all the all
• 0:35
  Speaker 2: my family gets sick after I go.
• 0:38
  Speaker 3: Ok So, they've got some rules that maybe sound basic
• 0:42
  Speaker 3: to you because you know your stuff, but worth going
• 0:45
  Speaker 3: over for grilling season. They say to marinate your food
• 0:48
  Speaker 3: ahead of time in the refrigerator. Don't let it sit
• 0:51
  Speaker 3: at room temperature while you're marinating. I heard that the
• 0:55
  Speaker 3: organization also says don't use the same cutting board or
• 0:58
  Speaker 3: knives for raw meat and vegetables.
• 1:01
  Speaker 2: Get them out of there.
• 1:02
  Speaker 3: You keep them separated.
• 1:03
  Speaker 2: Got to keep them separated, okay.
• 1:05
  Speaker 3: US Department of Agriculture says beef steaks, chops, and roasts
• 1:10
  Speaker 3: should be heated to one hundred and forty five degrees inside,
• 1:14
  Speaker 3: while ground meats should be cooked to one hundred and
• 1:17
  Speaker 3: sixty degrees and ground poultry to one hundred and sixty
• 1:22
  Speaker 3: five degrees. So do you have the little thermometer that
• 1:25
  Speaker 3: you go and you stick it in there?
• 1:26
  Speaker 2: Now, that's the thing I don't do. I usually judge
• 1:29
  Speaker 2: it by how it looks on the outside, or I'll
• 1:31
  Speaker 2: cut into it.
• 1:32
  Speaker 3: But because you know, like to look for paincakes and
• 1:34
  Speaker 3: look for the color. Yeah yeah, yeah, yeah, so you're
• 1:36
  Speaker 3: probably safe. But I mean if you want to be super.
• 1:38
  Speaker 2: Safe, I know, right, they make some good ones too. Yeah.
• 1:41
  Speaker 2: That can almost do all the work for you, tell
• 1:43
  Speaker 2: you when to flip it and you don't do anything. Yeah.
• 1:46
  Speaker 3: Yeah.
• 1:47
  Speaker 2: Grilling season is here and I love it.
• 1:49
  Speaker 3: Yes, Light