Meat and poultry can be marinated for several hours or days to tenderize or add ﬂavor. Always marinate food in the refrigerator, not on the counter at room temperature. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if do want to use some of the marinade that was used with the raw meat or poultry be to a boil the marinade ﬁrst to destroy any harmful bacteria.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. This would include pastry brushes used to marinate while cooking, and tongs or forks used to place raw meat on the grill.
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180°F; breasts, 170°F. Hamburgers made of ground beef should reach 160°F; ground poultry, 165°F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145°F. All cuts of pork should reach 160°F.
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.
NEVER partially grill meat or poultry and ﬁnish cooking later.