Safe Grilling Tips

By North Star



1. Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.

2. Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.

3. If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.

4. When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure.

Steaks and roasts: beef, veal, and lamb - 145°F.

Ground: pork, beef, veal and lamb - 160°F.

Poultry breasts and ground poultry - 165°F.

Whole poultry (take measurement in the thigh) - 165°F.

Fin fish - 145°F or until the flesh is opaque and separates easily with a fork.

Shrimp, lobster, and crabs - the meat should be pearly and opaque.

Clams, oysters, and mussels - until the shells are open.

Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.
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