Completely thaw meat and poultry before grilling it so it cooks more evenly. Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Always marinade food in the refrigerator not on the counter. If some of the marinade is to be used as sauce on the cooked food, reserve a portion of the marinade prior to putting the meat into it. Do not re-use the marinade used on raw meat or poultry unless it s boiled first to destroy any possible bacteria.
Some people like to cook food partially in the microwave, oven, or stove to reduce grilling time.
Pre-cook immediately before grilling to destroy bacteria. When carrying food to a picnic site, keep it cold to minimize bacteria growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 41 degrees Fahrenheit or below. Then pack food right from the refrigerator into the cooler immediately before leaving home. Avoid opening the cooler s lid, which lets cold air out and warm air in.