 That's Meredith Carruthers, food safety expert with the Agriculture Department's meat and poultry hotline, the number of which we'll give you in a minute. She says one of the big mistakes that we make when grilling meats and poultry is not using a meat thermometer to make sure the food is cooked to a high enough internal temperature to kill any bacteria that might be in or on that food. Grilling kind of adds a coloring to the outside of a food product and makes it look done a lot of times way before it actually is fully done. And that really makes food thermometers super important.