Barbecue preparation

• Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave.


• Use a timer to remind you when to check or turn food on the grill.


• Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.


• Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.


• Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
  Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.


• Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.