Here at Broil King HQ, we teach grillers the assembly line grilling method. It allows your raw items to travel from the left-side shelf (RAW) to the right-side shelf (COOKED), avoiding cross-contamination. Keep your raw and cooked meat separate by using different boards or dishes, and you should even use two tongs – one for raw meat and one for cooked meat. Colour-coded tongs (like this 3-Pack of Grilling Tongs) help you remember which tongs you’re using for what, e.g. the red tong for raw meat, the green tong for cooked meat.
You can also prevent cross-contamination of food through your marinade by only applying it to cooked meat that will be on the grill for another 20 min. Rather keep fresh marinade aside to baste the meat with while it cooks. The sauce that marinated your meat isn’t totally wasted – you can use it as a sauce by heating it to 150˚F (66˚C) or above for 10 minutes. A layer of foam will develop on top of the sauce – skim it off the surface.