In their July issue, the editors of Consumer Reports Shopsmart magazine offer the following tips for choosing what to grill.

BURGERS: For starters, avoid packaged meat labeled hamburger or ground beef, which is usually scaps and trimmings from who knows where and carries a higher risk of E coli or salmonella. For juicy burgers, buy top-quality meat with at least 15 percent fat, such as ground sirloin. Or pick out a piece of sirloin or a chuck roast and ask the butcher to grind it for you. Or do it yourself: Cut the meat in chunks and pulse until chopped in a food processor.

STEAKS: Look for leaner, less expensive cuts — sirloin, skirt, flank or round (also sold as London broil) — which are tasty alternatives to rib eye and porterhouse and about half the price. You can also save by cutting your own steaks from a rib-eye roast.

PORK: Pass up the fatty ribs and look for leaner chops and roasts. The thicker the chop, the juicier the meat will be, so aim for one at least three-quarters-inch thick. Ask your supermarket to butterfly a boneless loin roast so that it will lie flat on the grill. At home, pound the roast with a kitchen mallet until it’s flattened so that it will cook faster and more evenly.

CHICKEN: Choose chicken parts that are about the same size, on the small side to keep them crisp.

HOT DOGS & SAUSAGES: Get out of the frank rut and try tasty alternatives such as hot or sweet Italian sausages or fresh chorizo. Or go with leaner chicken or turkey sausages.

VEGETABLES & FRUIT: Choose whatever looks good at the market. Zucchini, eggplant, onions, tomatoes, and mushrooms taste great grilled. Also, any sturdy fruit — half-inch-thick slices of pineapple, halved peaches and plums, and even orange halves — can be grilled until tender and served with thick yogurt and a sprig of mint for dessert.