Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
Grilling in the Backyard with Food Safety in Mind: Part 1
At Home with UAEX Team Email: AtHomeWithExtension@uada.edu
Social Media Links
At Home with UAEX
Learn from the best Extension Educators on being at home with UAEX!
by Original Author: Mary Jane Cody, Perry County | Adapted Blog: Torrie Smith, Van
Cooking outdoors was once a summer only activity. Now, more than half of Americans
say they are cooking outdoors year-round. This is probably especially true during
this unprecedented time in our nation and our world. Families are spending more time
together and preparing meals. Making an outdoor meal might be just the break we all
need. But it's important to follow safety guidelines to protect our families.
Clean. Wash your hands with soap before and after handling raw meat, poultry, and seafood.
Wash work surfaces, utensils, and the grill before and after cooking. Consider where
you plan on grilling. Is there a source of clean water? If not, you might bring water
for preparation and cleaning, having cleaning wipes and moist towelettes available.
You might even consider using vinyl gloves to handle your raw meat.
Separate. Don’t cross-contaminate. Throw out marinades and sauces that have touched raw meat
juices. Put cooked meat on a clean plate.
Cook. Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs.
When smoking, keep temperature inside the smoker at 225°F to 300°F to keep meat at
a safe temperature while it cooks.
Chill. It’s important to keep cold foods cold, only take outside what will be immediately
placed on the grill. Keep meat, poultry, and seafood refrigerated until ready to grill.
When transporting keep below 40°F in an insulated cooler. Always keep your hot foods
hot. After cooking meat and poultry, keep it hot until ready to serve at least 140°F
Refrigerate. Refrigerate any leftovers right away. If you plan to re-heat those hot dogs and
hamburgers on the grill, be sure that they reach one hundred and 65°F and discard
any food left sitting out over one hour. Divide leftovers into small portions and
place in covered, shallow containers. Put in freezer or fridge within two hours of
cooking (one hour if above 90°F outside).
These are just a few easy rules to follow when preparing a meal for your family using
an outdoor grill.
For more information, contact your local Family and Consumer Sciences Agent at your
County Extension Office.