Smart Grilling | Grill Mates® | Master the Flame, Master the Flavor

Handle Meat with Care

Always thaw frozen meats in the fridge or microwave, not on the counter. Thaw meats completely so they cook evenly.
Don't re-freeze meats that have been thawed in the microwave (or under cold running water) because of the greater likelihood of bacterial contamination. If you don't plan to cook microwave-defrosted foods, discard.
Always marinate foods in the refrigerator, not on the counter. After marinating raw meats, poultry or seafood, never reuse marinade as a sauce for cooked foods.
Keep raw meat, poultry, seafood, and juices from touching other foods, utensils, and surfaces during preparation.

Wash hands, utensils, cutting surfaces, and counters with hot soapy water after contact with raw meat, poultry and seafood.
Don't put cooked foods on the same plate or board that held raw food. Use a clean plate to transport cooked food from the grill to the table.
Don't chop vegetables or salad ingredients on the same cutting board used to prepare raw meat or seafood unless you've thoroughly sanitized the board between uses.
Cook foods to proper temperature. See our chart for help.

Don’t Get Burned

Keep cooked meats hot by setting them on grill rack to the side of heat source, not directly over heat (to avoid overcooking).
When reheating take-out foods or cooked meats, like franks, cook to an internal temperature of 165°F or until steaming hot.
Never eat anything that's been left outside on a hot day for more than an hour.

Grills radiate a lot of heat. Be sure to keep your grill at least ten feet from any combustible materials, including the house garage, deck rails, etc. Never use grill indoors or under a covered patio.
Be sure to practice proper fire safety techniques when grilling. After all, you are playing with fire!