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PrintSafe Grilling Tips
- Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.
- Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.
- If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
- When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving.
- Beef, veal, and lamb steaks and roasts — 145°F for medium rare, 160°F for medium, and 170°F for well done.
- Ground pork and ground beef — 160°F.
- Ground poultry — 165°F.
- Poultry breasts — 170°F.
- Whole poultry (take measurement in the thigh) — 180°F.
- Fin fish — 145°F or until the flesh is opaque and separates easily with a fork.
- Shrimp, lobster, and crabs — the meat should be pearly and opaque.
- Clams, oysters, and mussels — until the shells are open.
- Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.
>>NEXT: Serving and Transporting Food Safely>>
Reviewed by Francine Kaufman, MD. 4/08
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