Prep Properly – Refrigerate meat within two hours of purchasing or preparation or within one hour if the air temperature exceeds 90º F. Thaw meat in the refrigerator or microwave, not at room temperature. If thawed in the microwave, use immediately. Chill leftovers in the refrigerator within two hours after cooking, and use refrigerated leftovers within a few days.
Get Inventive – Make it simple – no recipe required! Whether you have leftover green peppers or just a few spices left on your spice rack, you can easily grill up a menu masterpiece when you use a little imagination.
Mix Up The Marinade – Marinades are simple to create on your own – just mix some of your favorite spices with a few tablespoons of olive oil and rub onto meat – or try a pre-packaged bottled marinade. Store the marinating meat in the refrigerator in a plastic container or a resealable storage bag. Research has shown that marinating meat can cut down the possibility of producing any harmful compounds that can develop during the grilling process.
Check The Temperature – Use an instant-read meat thermometer to check when meat is done.
Play It Safe – Avoid overcooking any meat when grilling, choose lean cuts, trim away any visible fat to prevent burning.