Grill Safe For A Great Tailgate

For many Americans, "fall football" means just one thing: tailgating! But before you fire up the grill for your pre-game gathering, keep in mind that fun and successful grilling all come down to your personal grilling style and proper food safety.

More and more people are cooking and eating outdoors. As the fun and flavors heat up, so does your risk of foodborne illnesses. Always follow proper food safety practices, whether you're cooking burgers for two or barbecuing for a large crowd of fans.

• Start your meal off right by thawing meats properly in a refrigerator set below 40 degrees F or in a microwave on the "defrost" setting.
• Use a meat thermometer to ensure that food is thoroughly cooked to ensure both taste and safety. Hamburgers should reach an internal temperature of 160 degrees; chicken breasts, 170 degrees.
• Bust barbecue bacteria by marinating meat in the refrigerator, never on the counter or outside by the grill.
• Keep clean by washing cutting boards and utensils in hot, soapy water between uses. Or use color-coded sets to keep raw meats and ready-to-eat foods separate. And always, always wash your hands!
• Remember the "two-hour rule" and make sure perishable foods do not sit out of refrigeration for more than two hours (one hour in temperatures of 90 degrees or higher).