Keep several large plates handy. You'll want to place your grilled food on these. Oven mitts or grill gloves should also be kept close by, as well as a food thermometer.

Don't forget about food safety! While grilling, use a meat thermometer to check the internal temperature of your meat. Poultry and hot dogs are safe at a minimum of 165 degrees Fahrenheit, hamburgers and pork at 160 degrees, and beef, veal and lamb steaks, chops and roasts at 145 degrees, according to the USDA. This prevents the spread of certain bacteria. Do not partly grill meat and finish it later.

The best way to check the temperature of food is to take one item off the grill and place it on a paper plate. Poke the center with the food thermometer and read the results. If the food needs more cooking, replace it on the grill, and throw the paper plate away.

Uncooked meat and poultry should not be kept on the same plates used for cooked foods. Also, do not use grilling utensils to serve food. These steps also help prevent the spread of bacteria.

Menu choices

Any type of food can be grilled. Don't limit yourself to beef, hot dogs and chicken. With a little creativity, you can offer your guests a wide variety of grilled food.

For example, kabobs can be made with fruit and vegetables. Alternating vegetables and fruit can add a special sweetness to the food. Cheese cubes can be added to the end of each kabob once the food has finished grilling.