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May is National Barbecue Month

Try these tips for a safe grilling season.
May is National Barbecue Month

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  • Thaw and marinate meat in the refrigerator. Don’t reuse leftover marinade as a meat sauce.
  • Prevent cross-contamination by keeping raw meat away from other foods. Use a separate, clean plate to retrieve cooked items from the grill. Use separate, clean cutting boards for cutting up meat and preparing salads.
  • Keep grilled meat safe and flavorful by using a food thermometer – not your eyes – to determine doneness.


Chicken and other Poultry, 165 F
Hamburgers (ground beef), 160 F
Beef, Pork (steaks, roasts, and chops)
  • Medium Rare, 145 F (three-minute rest time
  • Medium, 160 F
Fish, 145 F


Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service

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