How NOT to Burn Down the House or Poison Your Guests ~ Grilling Season is Upon Us (plus Jigsaw Puzzle supplement)

1. For delicious, juicy results, remove meat and poultry from the fridge an hour before cooking (keep out of direct sunlight).

2. When making kebabs, thread the food loosely to allow the pieces to thoroughly cook.

3. To avoid excess smoke, trim off excess fat and drain food that has been marinating.

4. Before putting your meats, chickens and vegetables on the BBQ, make sure that the coals are very hot. They should have a light coating of gray ash. Plan ahead, as this can take 30 minutes or longer.

5. Put a lid on it! If you have a lid, close it! When open, heat escapes and you won't be able to properly roast or sear your meats.

6. Be sure to thoroughly cook your meat and poultry. Use a meat thermometer to ensure doneness. Large cuts of beef should be cooked to an internal temperature of at least 160 degrees F, whole poultry to 180 degrees F.

7. Eat perishable foods within two hours, or - if it's a hot and steamy summer day and over 90 degrees F - eat within one hour.

8. A clean grill is a must. Burn off at full temperature for 10 minutes then scrape away the charred remains with a wire brush. Allow to cool and wipe grill with a touch of vegetable oil.

9. Remember to wear a heavy apron and an oven mitt that fits over your forearm.

10. Keep grill away from house, garage, landscaping and kids!

11. Keep the grill on level ground.

12. Never use gasoline to start your fire. Be sure to soak the coals in water before you throw them out.

Have FUN! Eat HEALTHY! (Grillin' hot recipes.)

Join the Kick in the Tush Club community to dish the dirt and swap recipes (as well as bitch n' moan).

Pick up a copy of All Is Forgiven, Move On, Janice's new hot sellin' book. Just reviewed in Health magazine "Smart ways to beat the munchies ... Janice Taylor's new book is chock-full of unusual stay-slim tricks."