Texas Grilling Safety Tips You Need to Know

Every summer, West Texans fire up the pit, toss some brisket on the smoker, and bring friends and family together to celebrate our freedom. And when it comes to the Fourth of July, that Lone Star pride shines brightest, but even the best barbecue can turn bad if we’re not careful.

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Here’s how to keep your outdoor feast safe and delicious, straight from the food safety pros at the U.S. Department of Agriculture, and it’s perfect advice for every proud Texas pit-master.

Start Smart: Thaw It Right

Whether you’re defrosting a brisket, chicken, or a bag of shrimp, never leave frozen meats sitting out in the sun. Instead:

Thaw in the fridge, cold water, or microwave, not on the counter.
If you use the microwave or cold water method, cook immediately.
Treat pre-browned or breaded items like raw meat unless it’s clearly labeled “fully cooked.”

Marinade Rules That Matter

Texans love a good marinade, but keep it safe:

Always marinate in the refrigerator, not on the porch or counter.
Use food-safe containers or zip-top bags.
Never reuse marinade that touched raw meat unless you boil it first.

Grill to the Right Temperature, Don’t Guess!

Color can lie. A burger might look done and still be dangerous. Use a thermometer and follow these USDA minimum safe temps:

Beef, pork, lamb, and veal steaks or roasts-145°F
Fish and shellfish-145°F
Ground meats (beef, pork, lamb, veal)-160°F
Poultry (ground or whole)-165°F
Source: USDA

Pro Tip: Keep that thermometer handy like it’s your grilling sidearm.

Watch Out for the Danger Zone

No, not that danger zone. We’re talking about the one between 40°F and 140°F, where bacteria multiply fast:

Never leave food sitting out longer than 2 hours (or 1 hour if it's 90°+ outside, and let’s face it, this is Texas in July).
Keep hot foods hot (above 140°F) with slow cookers, warmers, or the side of your grill.
Keep cold foods cold (below 40°F) with bowls of ice or coolers.

Need More Help?

You can always reach out to the United States Department of Agriculture (USDA) Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) for more food safety questions.

Final Thoughts:

In West Texas, barbecue is a love language, a tradition, and a celebration of freedom. But let’s keep it safe. We’ve got enough heat coming off the smoker, we don’t need a side of salmonella. So grill smart, enjoy the sizzle, and remember: the only thing we want smoking this Fourth of July, is our briskets and other meats.

West Texas Stay safe, stay proud, and Happy Independence Day, y’all.