Get Your Grill On!
Maureen Rowan Murphy, Manager Consumer Trends, Nutrition and Lifestyles

- Gather everything up to avoid leaving food unattended on hot grill
- Wire brush
- Long-handled matches/lighter and charcoal for charcoal grill
- Long handled tongs
- Metal spatula
- Basting brushes
- Skewers
- Grill basket
- Meat thermometer
- Clean platters and utensils
- Heavy duty oven mitts
- Reduce food sticking by taking a paper towel dipped in a little oil, and using tongs, wipe evenly over the grates
- Preheat grill 10 to 15 minutes to ensure it reaches the proper temperature as well as kill any possible bacteria
- Grilling Temperatures – High: 400-450°F for high; medium-high: 350-400°F; medium: 300-350°F; low: 250-300°F
- A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking
- Keep a spray water bottle for gas or charcoal grills nearby in case of flare ups
- Don’t use cooking spray on a hot grill
- Sear the meat to seal in juices and capture its best flavors
- Turn grill down after searing so food does not burn outside and remain raw inside
- Use tongs when turning meat or poultry to keep natural juices inside
- Turn food only once – the less you flip, the more the flavor develops
- Apply sauces and glazes during last 10 minutes to avoid potential flare-ups
- Close grill lid to enhance smoky flavor and keep moisture in
- Use a food thermometer to ensure a safe internal temperature
- Steaks, roasts and chops: 145°F with a 3 minute rest time
- Ground beef, pork, lamb and veal: 160°F
- Poultry, including ground poultry: 165°F
- Let meat “rest”, tented with foil, about 10 minutes before cutting