[...] marinate the meat in the fridge instead of on the countertop, where bacteria can grow. 2 HEAT YOUR MEAT PROPERLY Because color isn't a reliable judge, plunge a meat thermometer into food before removing from the grill to ensure it's heated throughout-that's 145F for steaks, 160F for burgers, and 165F for chicken. 3 USE SEPARATE SERVING PLATTERS To avoid cross-contamination, don't place cooked food on any plate that held raw meat, poultry, or seafood.
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