The USDA recommends keeping all meat and poultry refrigerated or in a cooler until ready to use, and only taking out the meat and poultry that will immediately be placed on the grill. After cooking meat and poultry on the grill, keep it hot until served — the USDA recommends an internal temperature of 140°F or warmer. This temperature can be measured with a food thermometer. Keep cooked meats hot — but not where they can get overcooked — by setting them to the side of the grill rack, not directly over the coals. At home, cooked meats can also be kept hot in an oven at 200°F.
