No matter what type of meats you are working with, safety is the key to grilling!
Follow these tips for smart, safe, and yummy grilling:
* Store raw meat in the refrigerator until ready to grill. Remove the meat 20 minutes before grilling to allow it to come to room temperature. Always remember to marinate meat ahead of grilling time allowing the meat to soak in the marinade.
* Trimming excess fat from the meat will avoid flare-ups.
* Make sure to never use cooking sprays on a lit grill, this will cause a flare up. If planning on spraying the grill do it before you turn it on.
* Allow about 10 minutes for a gas grill to heat up and about 30 to 40 minutes if you are using charcoal. Make sure your grill is hot before adding the meat.
* Never place cooked meat back on plates that held the raw meat.
* Use a meat thermometer to make sure that the meat has reached a safe internal temperature. (See degrees of meat…) When inserting the thermometer make sure it is not touching bone for that can give you a false reading.
(Looking for tips on different cuts of meat, click here)
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