●No more defrosting on the counter! Too much likelihood of food borne bacteria developing. Doubles every 10 minutes over 65F.
●Beware of cross contamination. Wash kitchen utensils, cutting boards, hands frequently so you don't transfer bacteria from one food ingredient to another--ie: meat and produce.
●Outside temperatures this time of year can help you---food cooks faster because the outside air helps to keep the metal hot--no heat loss transferance like we fight during winter.
●becasue our cookers will stay hot---for low and slow, pull the heat down so that you dont over cook the meat.
● If you are grilling (like Eric Wilson is this weekend), know that the hot outdoor temps will shorten your cooking time considerably. So stand by your cooker so you dont burn or over cook the food.