Grilling Tips
Try these tips for safe grilling.
- Marinate foods only in the refrigerator. Reserve a portion of the marinade, before raw meat is placed in it, for use later in basting or as a dip for cooked food.
- To avoid flare-ups and charred food, remove visible fat from meat.
- Don't partially cook, unless food will go immediately onto the grill.
- If cooking ahead, cook completely, then cool down fast for reheating later.
- Cook meat and fish thoroughly to 160° F.
- For taste, cook poultry to 180° F. Flesh should not be pink, and juices should run clear.
- Serve food from the grill on clean platter, not one that has raw, possibly contaminated juices on it.
