Instructions: 1 - Thaw uncooked meat in the refrigerator. Never thaw meat at room temperature.

2 - If you marinate your meat, do this in the refrigerator. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

3 - If youre using the grill for the first time since last year, wash it.

Contrary to popular belief, a grease-encrusted grill doesnt add flavor to the food.

4 - Use cooking spray or oil on your grill to preventing sticking. Do not apply cooking spray to a lit grill.

5 - Trim excess fat off steaks and poultry. Dripping fat can cause grill flare-ups.

6 - Do not add sugary or oily sauces or marinades to foods on the grill.

This causes burning.

7 - Use the proper tools when grilling. Using tongs to flip the food is recommended as piercing the food can cause juices to drip and burn.

8 - The secret to good barbecuing is turning the food only once. Lift the edge of the food; if the lines from the cooking grate start to turn black, its time to turn.

9 - Meat and poultry on a grill often brown very fast on the outside. Use a meat thermometer to be sure the food has reached a safe internal temperature.

Insert the thermometer into the thickest part of the food away from bone, fat or gristle. Hamburgers should be cooked to 160 degrees and poultry 180.

10 - When taking food off the grill, do not put cooked items on the same platter that held the raw meat.

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