There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.
Here are some cooking and buying tips to get you started:
* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Keep your grill rack high off the heat, so flare ups don't reach the meat
* Grilling marinated chicken is good way to have a delicious meal.
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