Photo: USDA
Summer is almost here, but many grills are already getting a work out! Here are some tips for successful grilling.
- Keep meat refrigerated until ready to cook.
- Remove visible fat from meat to reduce flare-ups and charring.
- Marinate raw meats in the refrigerator. Discard marinade if not using for sauce.
- Use a medium heat for even cooking and juicy meat. Charcoal should be covered in gray ash.
- Use tongs instead of forks to keep meat juicy.
- Check meat doneness with a thermometer, not color. This temperature chart is a handy reference.
- Keep raw meats away from ready-to-eat foods to prevent cross contamination.
