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28 Easy Grilling Recipes for a Delicious Season

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It’s time to fire up the grill. And there isn’t a more delicious way than with these Easy Grilling Recipes. From grilled vegetables to grilled chicken, ribs, steaks, salads, flatbread, and more. Plus, we’ll review summer food safety guidelines for a spectacular season ahead!

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When it comes to summer, backyard BBQs, salads, the 4th of July, Memorial Day, and beachside or lakeside gatherings all come to mind. And I hope you’re adding some to your summer calendar.

Picnics are definitely on my mind this year. In fact, you may also enjoy taking a look at these 31 Simple Summer Picnic Recipes!

Let’s start with a refresher on food-handling tips!

Safe Summer Grilling

With the grilling season here and a long season of outdoor entertaining ahead, no one wants to think about foodborne illnesses. But news broadcasts all too often remind us how prevalent they are.

The great news is that, with a few food handling guidelines and minimum food temperatures to remember, you can keep your family safe, healthy, and having fun!

Here’s to a summer filled with fun and fantastic memories.


Grilling Recipes Safely According to FoodSafety.gov

With summer right around the corner and a long grilling season ahead, it’s time for a food safety refresher. These reminders from FoodSafety.gov will ensure a safe season of delicious foods and favorite grilling recipes. Be sure to take note of the “Danger Zones” when cooking/grilling, and food handling tips.

Simple Summer Grilling Guide: 31Daily.com

When Grilling Recipes, What is the Danger Zone?

The Danger Zone is the temperature range in which bacteria can grow faster. Bacteria can actually double in number in as little as 20 minutes when perishable food is kept in the Danger Zone. In order to steer clear of the Danger Zone, you should always:

  • Keep cold food at or below 40°F in the refrigerator, coolers, or containers on ice.
  • Limit the time coolers are open. Open and close the lid quickly. Do not leave coolers in direct sunlight.
  • Keep foods served hot at or above 140 °F, in chafing dishes, warming trays, slow cookers or on the grill. You can keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.
  • Use a food thermometer to check the safe recommended temperatures.
  • Never leave food between 40 and 140˚F for more than two hours. If the temperature is above 90 °F, food should not be left out more than one hour.

Keeping it Clean

Make sure to always wash your hands and surfaces with soap and warm water for 20 seconds before cooking and after handling raw meat or poultry during cooking. Wash cutting boards, dishes, utensils, and work spaces with soap and warm water too. If you plan to be away from the kitchen, pack clean cloths and moist towels for cleaning surfaces and hands.

Separate Cooked and Uncooked Foods

When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

Grilling Recipes Temperatures

Always use a food thermometer to check the internal temperature of burgers, steaks, chicken, and foods containing meat or poultry.

  • Hamburgers, sausages, and other ground meats should reach 160 °F.
  • All poultry should reach a minimum temperature of 165 °F.
  • Whole cuts of pork, lamb, veal, and beef should be cooked to 145 °F as measured by a food thermometer placed in the thickest part of the meat and allowed to rest for three minutes before eating. A “rest time” is when the product remains at the final temperature after being removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens.
  • Fish should be cooked to 145 °F.
  • Meat and poultry cooked on a grill often brown very fast on the outside, and by using a food thermometer, you can be sure the items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present.


After a cookout, place leftovers in shallow containers and refrigerate or freeze immediately. Discard food left in the Danger Zone too long. Remember, when in doubt, throw it out!

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28 Easy Grilling Recipes for a Delicious Season

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