“What’s for dinner?” I asked my neighbor, who was opening the cover of his grill in the backyard next to ours.

“I’m making ribs,” he replied.

I went inside to get some gardening gloves so I could continue my yardwork. Suddenly, I wanted grilled food, too.

When I returned, the aroma of grilled food was wafting toward me.

“That smells really good already,” I noted.

“I’m just burning off the residual food,” he said. I chuckled in embarrassment.  

That afternoon, I headed to the grocery store. My husband is the outdoor chef in our house, so I usually plan the menus. I decided we were having chicken and veggie kabobs on the grill.

July is National Grilling Month, so firing up the grill is a way to enjoy the warmth of summer days without warming up the kitchen.

If a researcher were to ask questions about your food safety habits while grilling, what would they report?  

A 2025 nationwide study conducted by Kansas State University and published by the National Institutes of Health examined the self-reported grilling habits of 1,024 consumers ages 18 and older from four regions of the U.S. The researchers intentionally selected a 70% male to 30% female ratio to reflect the trend that men cook on grills more often than women do.

Most respondents (77%) were white and between 36 and 65 years of age (50%). Nearly three-fourths rated their grilling skills better than average. About two-thirds grilled all year.

Now let’s examine a few of their topics and see how you or the grill master in your home handles food. Then you can compare your responses to the national results.

Answer the questions, then see what the researchers found.

1) Do you wash poultry before you grill it? Should you?

About 78% reported washing poultry before grilling; however, washing poultry is not recommended because of the risk of spreading germs such as Salmonella, Campylobacter and E. coli around your kitchen through splashing water droplets. Proper cooking destroys these bacteria.

2) Do you wash utensils after turning or moving meat on a grill?

Only 19% of males and 29% of females immediately washed their utensils after turning or moving meat on the grill. More of the females got this one right: using clean utensils is a way to reduce the risk of cross-contamination. Consider bringing extra tools with you to the grill to avoid going back to the kitchen. Don’t forget to clean the food thermometer.

Unfortunately, only 20% of the male grill masters and 28% of the female grill masters used a food thermometer, by the way.

3) Do you clean the grates on the grill before grilling? How about after grilling?

Cleaning the grill is recommended. About 86% of respondents cleaned the grill before grilling, while 61% cleaned the grill after grilling. Further, 95% used a grill brush or a sturdy utensil. 

Note: Grill brushes can shed bristles, which could be consumed and cause medical emergencies. Instead, consider grill scrapers without bristles.

4) When thawing food in the refrigerator, on which shelf do you place the thawing food (top, middle, bottom)?

Of the respondents who thawed poultry in the refrigerator, which is recommended, the responses were mixed. About 26% placed poultry on the top shelf, 32% on the middle shelf and 39% on the bottom shelf.

When thawing food, thaw raw meat below ready-to-eat foods (bottom shelf) to avoid uncooked juices dripping onto other foods. Even better, place the thawing food in a pan on the lowest refrigerator shelf to collect any juices.

5) When transporting the food from the grill to the serving area, do you bring a clean plate, pan or dish to retrieve the grilled food?

This question produced encouraging results about the poultry grill masters: 90% of males and 92% of females used a clean plate to retrieve the food. Using the same plate can lead to some dangerous “secret ingredients” (bacteria) on the food.

The survey had 50 questions, so this is just a snapshot. Regardless of what you grill this summer, do it safely. Instead of a recipe, this week I provide some links with more grilling information from North Dakota State University Extension. This includes safe minimum internal temperatures, recipes and tips to keep food safe from a store to your grill to your dinner table.

• Quick Facts: Becoming the Grill Master (ndsu.ag/grilling-26)
• Quick Facts: Grill Something Different (ndsu.ag/grill-different)
• Try Adding Some Fruits and Vegetables to Your Grilling Menu (ndsu.ag/grillhealthy-26)

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – July 9, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu