Nothing makes it feel more like summer than firing up the grill and enjoying delicious food outdoors. Not only does Mealtime.org offer easy, and convenient grilling recipe favorites, but we’ve also compiled grilling tips to help you become the “Master of the Grill” this summer.

Try these grilling toppers and main-dish favorites:

• Peppered Blueberry Salsa
• Black Bean-Chipotle Salsa
• Pineapple Peanut Salsa

• GRILL'ER UP. You can cook almost anything on the grill, but some great food selections for grilling include chicken breasts, shrimp, scallops, steaks, hamburgers, hot dogs, thickly sliced vegetables, and canned peach halves and pineapple slices.
  
• IT'S ALL IN THE PREPARATION. Thaw meat, poultry and fish safely – in the refrigerator – before grilling. And don’t grill them right out of the refrigerator.
  
  Instead take them out of the 'fridge when you light up the grill; when it's hot – 20 to 30 minutes later – they're ready to cook. Also, be sure to trim any excess fat from meat and poultry.
  
• ON THE SIDE. A variety of simple, terrific dishes made with canned ingredients can accompany your grilled masterpiece. Mix drained, canned black beans, corn and roasted roasted pepper with a little dressing for a colorful salad, or make an artichoke relish with canned artichokes to go with fish. To please the entire family, just open a can of baked beans to heat and serve with hot dogs or hamburgers.
  
• CLEANLINESS IS NEXT TO... Once the grill has cooled down, always clean your grilling surface with a wire brush to remove food particles, then apply non-stick cooking spray or vegetable oil to prevent sticking.  Another cleanliness rule: always use a separate and clean plate and cooking utensils for uncooked and cooked meat, poultry and fish. 
  
• HANDS DOWN. To determine the temperature of your grill, carefully hold your hands about four inches from the coals. The number of seconds you are able to hold your hand over the coals helps you determine their temperature. For instance, being able to hold your hand over the coals for two seconds means they are hot; four seconds means they're medium hot; and six seconds means they are low heat.
  
• TIME TO TURN SO YOU DON'T BURN. Don't turn your meat with a fork. Stabbing the meat will cause the loss of the juices that keep meat moist. Use a long-handled grilling spatula or tongs.
  
• CHECK THE INSIDE TEMP. To avoid the risk of food-borne illness, use a meat thermometer to check the internal temperature: ground beef 160°F; beef roasts and steaks at least 145°F; chicken or turkey 165°F; and fish 145°F.   
  
• ANTICIPATION. After cooking, allow meat or poultry to stand for at least five minutes before serving to allow its juices to reabsorb into the drier areas. This is not necessary with grilled fish.
  
• SAFETY FIRST. Always be sure to use separate and clean cutting boards, plates, trays and utensils for cooked and uncooked meat, poultry and fish.
  
• LAST BUT NOT LEAST. Enjoy yourself. Nothing’s better than a great summer barbecue.
  You don't have to spend your summer suffering from grilling envy.  It's easy to create your own "great from the grill" meal. Just follow these easy tips:

Test your grilling expertise with these main-dish favorites:

• Bean Butt Chicken
• Shashlik (Lamb Kebab) ReciMeal
• Summer Hot Dog Wraps
• Grilled Salmon with Olive-Tomato Vinaigrette
• Grilled Chicken Spinach Salad with Habanero-Peach Vinaigrette
• Stuffed Chile-Cheeseburger ReciMeal
• Grilled Pears with Vanilla Honey 

For more healthy recipes, use the Mealtime.org Recipe Search.