Can you believe that it's May already?! Not only is it perhaps the most beautiful month of the year, but it's also National Barbecue Month! And in case you're wondering, then YES that makes us really excited here at the Big Cock Ranch!

There are a few things you need in order to celebrate National Barbecue Month. Obviously, you need SpecialShit Seasonings! And, of course, you need a grill. But, you also need to know how to handle your food properly. We thought it would be a good idea to give everyone a quick refresher course, to help make sure everyone's barbecue experience is the best it can be.

1. Thaw your meats out safely! You can put your frozen meats in the fridge for a nice, slow thaw. Or, you can place sealed meat packages in cold water. And if you just can't wait, you can always defrost your meat in the microwave (just make sure you immediately grill it, since you warmed it up).
2. If you're marinating your meats, do it in the refrigerator; don't leave it on the counter. Poultry, cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks can be marinated up to 5 days. Don't use the marinade that's had raw meat in it as a sauce unless you boil it first to kill any harmful bacteria.
3. If you're bringing food somewhere else, keep it cold in an insulated cooler with ice or ice packs.
4. Keep meat refrigerated until you're ready to grill it.
5. Don't use the same platter and utensils for raw and cooked meat and poultry.
6. Keep hot food hot until it's served. You can keep cooked meats hot by setting them to the side of the grill rack and not directly over the coals.