Barbecue Preparation Tips

Wash hands thoroughly with hot soapy water before and after handling food. Have a bottle of antibacterial instant hand sanitizer handy when working in an area where soap and water is not easily accessible.
Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave oven.
Start with a clean grill. Use a metal-bristle brush to free the rack of any food deposits from the last barbecue session.
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.
Remove large pieces of meat, such as roasts and whole poultry, from the grill when the internal temperature registers the desired doneness, and let it stand 15 minutes before carving. (Note that the meat may continue to cook as it stands.)