After cooking meat and poultry on the grill — at home or on a picnic — keep it hot until served. Keep the cooked meats hot by setting them to the side of the grill rack, not directly over the
coals where they would eventually overcook.
At home, the cooked meat can be kept hot in a 200° F oven, in a chafing dish or slow cooker, or on a warming tray. After cooking, hold hot food at 140° F or warmer.
