Grilling Tips:

• Trim excess fat from meats to avoid flare-ups.

• Marinades can be used to add flavor to meat and vegetables or tenderize less-tender cuts of meat. Always marinate in the refrigerator in a glass container or resealable plastic bag. In general, do not reuse marinates. If a marinade is also used as a basting or dipping sauce, reserve a portion before adding the uncooked foods or bring it to a rolling boil.

• Bring foods to a cool room temperature before placing on the grill. Cold foods may burn on the outside before the interior is cooked.

• Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices. Also, salting meats after cooking helps retain juices.

• Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.

• Use a meat or instant-read thermometer to check the internal temperature of meat and poultry before the recommended cooking time is up.