Which of the following is least recommended when handling deli meats on the grill?

When handling deli meats on the grill, chopping them into large pieces is least recommended because it can lead to uneven cooking. Large chunks may cook slower on the outside, potentially remaining cold or undercooked on the inside. This not only affects the overall taste and texture of the meat but also poses a food safety risk, as deli meats need to be heated thoroughly to prevent foodborne illnesses.

In contrast, chopping deli meats quickly, several times, or minimally allows for more even cooking throughout. These methods enable heat to penetrate the meat more efficiently, ensuring that it is cooked evenly and maintaining its flavor and texture. Chopping minimally, for example, helps preserve the integrity of the meat while facilitating better heat distribution. Thus, while there are various ways to handle deli meats, opting for large pieces is not the most effective method when grilling.