What should be done with leftover grilled food?

Refrigerating leftover grilled food promptly is the best practice for food safety and quality. When food is cooked and then left at room temperature, it can quickly enter the "danger zone" between 40°F and 140°F, where bacteria can multiply rapidly. By refrigerating the food within two hours of grilling (or one hour if the temperature is above 90°F), you significantly reduce the risk of foodborne illnesses.

Storing food in a warm oven or leaving it out at room temperature can lead to a higher risk of bacterial growth. While consuming leftovers within 24 hours might seem like a safe option, it does not account for proper food storage practices. Prompt refrigeration helps preserve the quality of the food and ensures it remains safe to eat later.