When you host a cookout at your home, you are in the spotlight. This is your moment to shine. Grilling can be a fun way to display your culinary creativity.

The first rule is to plan your menu ahead of time. It's a good idea to have all items you will need at least two or three days before the cookout.

If you are planning to grill kabobs, soak the wooden kabob sticks in water for at least 24 hours before you use them. This prevents the wood from burning. You can substitute metal kabob sticks, but be sure to keep an oven mitt handy during cooking. The metal gets very hot, and you don't want to burn yourself trying to turn them on the grill.

If you're making hamburgers, save yourself a little time by forming the patties and adding your seasonings a day ahead. Make sure all the patties are formed with the same thickness to avoid overcooking or undercooking. For steaks or chicken, trim the meat and marinade in baggies in advance.

It's safe to marinade poultry, cubed meat or stew meat up to two days, and other meats up to five days, according to the U.S. Department of Agriculture (USDA). Marinade that comes into contact with raw meat can be reused later when grilling if it is first brought to a boil to destroy any bacteria.

The big day

On the day of your cookout, be prepared with everything you need. Begin by setting up a table near your grill and drape it with a plastic tablecloth. On the table, you'll want to place all your grilling utensils (tongs, pokers, spatulas).