It’s hard to believe Labor Day weekend is already here, and if you are like me, you are probably wondering where the summer went. It feels like we were just watching Fourth of July fireworks, and suddenly we are surrounded by back-to-school ads and pumpkin spice everything. But before we trade our tongs for oven mitts, we still have one last holiday cookout to enjoy. Labor Day is much like the Super Bowl of backyard grilling, so before we fire up the grill, let’s make sure we are doing it safely.
Each year, the CDC reminds us that summer cookouts can increase the risk of foodborne illness, often because food sits out too long or is not kept at a safe temperature. The potato salad sits on the table, the burgers stay on the platter, and we assume everything is fine because it still looks and smells okay. The problem is that harmful bacteria are not something we can see, smell, or taste.
The fix is not complicated; it is just a habit we forget in the excitement of a long weekend. Keep cold food cold and hot food hot, and do not let either sit out for more than two hours, or one hour if the temperature climbs above 90 degrees. That means the mayo-based sides, the dips, and anything dairy go back into the cooler between servings rather than sitting out all afternoon.
Then there is the meat itself, the actual star of the show. We cannot judge doneness by color alone, no matter how confident we feel with tongs in hand. A meat thermometer is the least glamorous item on the picnic table and also the most important. Ground beef should hit 160 degrees, poultry needs 165, and whole cuts of beef, pork, lamb, and veal should reach at least 145 degrees followed by a short rest. If we are grilling for a crowd, it is worth checking several pieces rather than relying on appearance, because “I think it’s done” has sent more than one Labor Day guest home with regret.
Cross-contamination deserves its own paragraph because it causes more trouble than people expect. The platter that carried the raw chicken to the grill should never be the one that carries the cooked chicken back, unless it has been washed in between. The same goes for utensils and cutting boards. It sounds obvious, but in the middle of a backyard party with three conversations happening at once, it is one of the easiest mistakes to make. Having a second clean platter ready costs nothing and saves everyone a very unpleasant Tuesday.
Now, for those of us thinking about heart health along with food safety, Labor Day grilling can actually work in our favor. Grilling is a relatively healthy cooking method since it does not require much added fat. This is a great weekend to slide extra vegetables in next to the burgers and chicken. Corn, zucchini, peppers, onions, mushrooms, and asparagus all hold up well on the grill. Even fruit like peaches, pineapple, or watermelon takes on a completely different personality with a quick char. Leaner cuts of meat, chicken, fish, and plant-based options can also lighten up the menu without anyone feeling like they are missing out. We can still enjoy the traditional favorites while balancing the plate with a little more color.
A quick word about the grill itself, because safety is not only about what is on the plate. Check the propane connections before the crowd arrives, keep the grill a safe distance from the house, deck railings, or overhanging branches, and never walk away from an open flame to go referee a cornhole dispute. If charcoal is more your style, resist the urge to speed things along with extra lighter fluid once the coals are already going. It sounds like a shortcut, but it mostly just adds an unwelcome flavor and an unnecessary flare-up to the afternoon. Give the coals time to heat naturally, and keep kids and pets at a safe distance while they do.
Labor Day is our last real excuse to gather the whole crew around a grill before sweaters and soup season take over, so let’s give it the send-off it deserves. A few simple habits, cold food cold, hot food hot, meat checked and not guessed, is all it takes to protect the day. Take care of those and the rest is easy: good food, good company, and one more round of summer memories worth holding onto until next year.
Robin Stoloff is an award-winning health reporter in South Jersey. A former TV reporter, she now hosts Living Well with Robin Stoloff, Sunday mornings at 10 am on Lite 96.9 WFPG.
