1. Vegetable Variety - Marinate veggies like cherry tomatoes, mushrooms, onions, zucchini and eggplant, and just skewer or wrap in aluminum foil and then grill.
2. Marinate Meats - Marinating meat may reduce the amount of cancer causing agents caused by grilling. Refrigerate meats if marinating longer than 30 minutes. Use fresh marinade for basting while grilling or boil used marinade for at least one minute to avoid bacteria from uncooked meat.
3. Trim it up - Trim the visible fat off of meat before grilling and remove skin from poultry. Keep portions of meat small so it won't take long for them to cook. Remove charred or burned portions before eating.
4. Pre-cook meat in the oven or microwave and then grill just briefly for flavor.
5. 5. Don't drip - flip - Avoid letting juices drip onto coals. Cover grill with punctured aluminum foil and flip frequently. Turning meat, especially hamburger helps prevent the formation of cancer causing agents and is helpful in killing bacteria.
6. Target temperatures for the best tasting meat:
   • Ground meats: - 160° (or until no longer pink and juices run clear)
   • Steaks:
     • Medium rare - 145°
     • Medium - 160°
     • Well done - 170°
   • Fish: 145°
   • Poultry: (breast, thighs and wings) - 170° or until juices run clear
7. Keep it clean - Avoid cross-contamination by using separate cutting boards for raw meats. Wash your hands frequently or use a hand sanitizer. Clean the grill between each use.
8. Pack it up - Uneaten foods should be discarded, refrigerated or put on ice immediately.
9. This is general information only and should not replace advice or instructions given to you by your physician.

(from the American Institute for Cancer Research and the American Dietetic Association)

http://www.aicr.org/ "Avoiding the Health Hazards of Grilling." (accessed May 25, 2001)

http://www.eatright.org/ "Delicious and Safe Summer Barbecues" (accessed May 25, 2001)

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