How do you know when your food is finished cooking?
With the high cost food these days, you want to make sure you are taking meat off the grill at the right time, so you don’t ruin a perfectly good piece of meat. The safest way to have consistency when grilling is to use a thermometer.
There are several types of thermometers use can use:
• Liquid-filled thermometers can be left in the meat while grilling. These are good for larger cuts of meat.
• Instant-read thermometers give you a reading in just a few seconds.
• A simple stainless steal thermometer will also do the trick. These cannot be left in the meat while grilling.
Always insert the thermometer in the thickest part of the meat. For an accurate reading, don’t touch fat, gristle or bone. Once you’ve reached your desired temperature remove the meat from the grill. Remember, meat still cooks for roughly another 20 minutes after being taken off the grill. Serve after the 20 minutes has passed.
Common temperature ranges for meat:
• Beef: 145° for medium rare, 160° for medium, and 185° for well-done.
• Pork: 165°
• Poultry: 175°
• Whole Turkeys and Chickens: 185°
• Hot Dogs, Sausages and Ground Beef: 165°
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