The ABCs of Safe and Healthy Grilling

Ready to fire up the grill? Boost the flavor and nutrition of your foods and avoid harmful pathogens such as salmonella and E. coli with the following barbeque tips from expert sources at the American Dietetic Association (ADA) and The United States Department of Agriculture (USDA).

A is for absolutely avoiding using the same plate for raw and cooked food.

B is for brush – use a separate one for marinating and another for basting cooked meat.

C is for cleaning the grill with hot soapy water before you use it. This prevents sticking, burning and any off-taste from built-up grease.

D is for defrosting meat and poultry in the refrigerator -- the safest method. Check out our chicken, pork and beef tips for more information on how to buy, prepare, cook and store these meats.

E is for extremely delicious. It's the most apt description for our Marvelous Meat Marinade.

F is for fruit, which becomes even more juicy and flavorful when grilled. If you're barbecuing fruit alone, opt for a lower heat.

G is for ground meat, which because of the grinding process is typically more exposed to harmful pathogens. Use a meat thermometer to ensure it reaches 160 degrees F.

H is for hacking off visible fat from steaks, chops and other meats before you grill for a leaner, healthier meal.

I is for identifying the thickness of your meat. Cook thinner pieces faster at a higher heat and thicker pieces slowly at a lower heat. To ensure proper doneness, use a meat thermometer.

J is for juicy. We're talking about our double-decker Pineapple Bacon Burgers. Yum!

K is for keeping cooked meat hot. Aim for at least 140 degrees F until you're ready to serve it.

L is for low-fat marinades. The American Dietetic Association (ADA) recommends salsa, low-calorie salad dressings, wine, pineapple, papaya and citrus juices to add a flavor boost without extra fat.

M is for marinate. Do it in the refrigerator and discard the marinade immediately after use. Boil any marinade you've used on raw meat if the recipe calls for you to use it on cooked meat, too.

N is for ninety degrees Fahrenheit. If it's that hot or hotter outside, refrigerate food after one hour of exposure.

O is for oiling the grill with a small amount of vegetable oil before you cook. This prevents sticking and adds those cool-looking grill marks to your food.

P is for packing food into a cooler with ice packs if you must transport it. Waiting until the last moment to take it out of the fridge and pack it will also help prevent food-borne illness.

Q is for quick and yummy. That describes our Chicken and Bacon Kabobs in a nutshell.

R is for reheating cooked meats safely to a temperature of 165 degrees F.

S is for shallow containers – they're best for refrigerating leftovers within two hours of cooking. (See “N” if it's a very hot day.)

T is for thermometer – don't start grilling without it. There's no other safe way to protect yourself from food-borne bacteria such as salmonella and E. coli than to use a meat thermometer and ensure that steaks reach 145 degrees F, ground meat and all pork cuts reach at least 160 degrees F, and poultry reaches 165  degrees F.

U is for unbelievable great taste. Cook up a batch of Almond Chicken Kabobs and experience it for yourself.

V is for vegetables, which are delicious when cooked on the grill. Marinate them, then grill directly on the barbecue or wrap in foil to steam them.

W is for washing your hands before, during and after handling food.

X is for X-treme heat. Check out our chili tips to find out about how to buy and store chili peppers for your spicy barbeque dishes.

Y is for yikes! If you've charred your meat, cut off the blackened exterior. Eating charred meat frequently may increase your cancer risk.

Z is for zany flavor levels. We're talking about our Barbecue Chicken Kisses.