Safe Grilling Tips

  • Clean Before and After

  • Burn off any residue on the grill grates both before and after grilling by scrubbing it away with a stiff-bristled grill brush.

  • Skip The Fat and Cook Slowly

    Choose lean meat cuts and trim excess fat. Cook large cuts slowly and at a lower temperature.

  • Use Marinades on Your Meat

    Marinades can decrease HCA formation by more than 90 percent. Some of the ingredients in marinades even act as protective antioxidants.

How to Tell When Grilled Foods are Ready

Before removing food from the grill, measure its temperature:

  1. Insert a food thermometer into the thickest part of the cut.

  2. Make sure the thermometer’s not touching any bone, fat, or gristle.

FDA Safe Temperature Minimums

Here is a listing of minimum safe temperatures, as determined by the FDA.

  • Chicken breasts and whole poultry 165°F

  • Ground meat 160°F

  • Fish 145°F

  • Beef steaks and roasts 145°F

  • Lamb steaks, ribs, or leg 145°F

  • Pork 145°F

This article originally appeared on TasteForLife.com.

Lindsey Price