Line a sheet pan with two layers of heavy-duty aluminum foil and place raw meat on the top layer before moving it to the grill. After transferring the raw meat, peel off and discard the contaminated top foil, leaving the clean bottom layer to receive cooked meat. This approach reduces dishwashing, limits cross-contamination risk by removing raw-meat residue, and keeps the sheet pan clean for serving. Use foil that is sturdy and large enough to cover the pan and handle the weight of meats. The method streamlines cleanup and improves safe handling while grilling.
This trick is a little different from using foil to grill corn or as a pocket for vegetables. Line a sheet pan with not one but two layers of foil, then put your raw meat on the top layer when it's time to cook. Season your meat, then transfer your ribs, steaks, or whatever you're cooking onto the grill. Once the meat is transferred over, simply peel off that top layer of foil and toss it out.
Lining a sheet pan with foil is not new, but the second layer is a brilliant addition; it's one of those things that's so obvious after you hear it. You have fewer dishes to clean, it minimizes the things you need to keep organized around your grill, and it eliminates the worry about cross-contamination. Once the first layer is gone, all trace of the raw meat and any bacteria it may have carried is eliminated.
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