A: The key to searing meat on the grill is to preheat the grill to 450 °F to 500 °F and use direct heat. After you have preheated your grill to the proper temperature, place the uncooked meat on the grill right above the heat source. Allow it to cook for about 3 minutes. Next, flip the meat and allow it to cook for another 3 minutes. Once you have seared both sides, move the meat away from the heat source so that the meat can continue to cook all the way through without burning.  

A: Here are a few tips for smoking melt-in-your-mouth delicious meat:  

• Keep “low and slow” in mind and cook the meat on a low temperature for a few hours.
• Pick meats with higher fat content like beef brisket, pulled pork or pork ribs.  
• Brine the meat to ensure that it is tender and not dry.
• Use a dry rub to season and flavor the meat.  
• Burn wood chips to create an authentic and smokey taste.  

A: Over-marinating can negatively impact the texture of the meat and make it mushy. If raw meat is left to marinate for 24 or more hours, it can become a breeding ground for bacteria. The ideal time to marinate meat is 15-20 minutes. After this time, the marinade won't be able to penetrate the meat any further. It’s best to cook the meat right after marinating, or to transfer it to the freezer until you are ready to defrost and cook it.  

A: Using a meat thermometer is the most accurate and safe way to ensure that meat is fully cooked. According to the USDA, beef, veal, lamb and pork (steaks and roasts) should reach an internal temperature of 145 °F. Ground meats should reach an internal temperature of 160 °F and poultry should reach 165 °F.

A: Say no to soggy picnic foods. When planning a picnic, prepare foods that will travel well like sandwiches, pasta salad, fruit, wraps, potato salad, deviled eggs, dips for veggies or chips and cookies for dessert.  

A: The best way to keep grilled items hot for a picnic without reheating is by packing your food in an insulated picnic basket and using heat packs. You can also store the food in a casserole dish with a lid or an insulated food container to keep the heat trapped in.  

A: According to the FDA, you should take precautions to reduce the risk of foodborne illnesses when eating outdoors during the warmer months. Make sure to keep cold foods cold and hot foods hot. Pack them separately in insulated containers using cold packs or heat packs. Consider packing drinks separately as well, that way when the cooler is opened perishable foods are not frequently exposed to warm air.