MEAT, POULTRY AND SEAFOOD TIPS

• Never reuse marinades that have come in contact with raw meat, chicken or fish, and don't put the cooked food back into an unwashed container or the dish that contained the marinade.
• When grilling meats, trim off excess fat with a sharp knife to keep fire flare-ups to a minimum.
• When grilling chicken, place bony or rib-cage side of chicken down next to heat first. The bones act as an insulator and keep chicken from browning too fast.
• When freezing large quantities of steaks, chops, chicken pieces, meat patties, etc., place a piece of the wrapping material between each. They'll separate easily to make thawing quicker.

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