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Cooking onyour n ew grill i sahands-on experience,
anditis
recommended
toremain o utside w ithyour g rill w hile cooking.
Grilling c anbeaffected b ymany e xternal conditions. Incold
weather, youwillneed more heat t oreach anideal c ooking
temperature,
and grilling m ay take longer. The meat's i nternal
temperature
and thickness canalso affect cooking t imes. C old
and thicker meats w illtake longer tocook.
Internal Meat T emperatures
Meat cooked o na grill o ften browns v ery fast o ntheoutside.
Therefore, usea meat thermometer
toensure i thasreached
safe internal temperatures.
USDA Recommended
Safe Minimum
internal Temperatures
Beef,Veal,Lamb,Steak,Roasts,& WholePork
145 ° F
(witha 3 minuterest time)
Fish
145 ° F
Beef,Veal,Lamb,and Pork - Ground
160 ° F
Egg Dishes
160 ° F
Turkey, C hicken& Duck Whole,Pieces & Ground
165 ° F
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on USDA standards for
meat doneness. Check it out at www.isitdoneyet.gov
Sauces
Sauces containing sugars and fats can cause flare-ups, and your
food may burn. In general, apply these sauces during the final
10 minutes of cooking. Keep in mind, use of excessive sauces
or glazes will also require extra cleaning afterwards.
Marinades and Rubs
To enhance the flavor of grilled foods, a liquid marinade or dry
rub can be used prior to cooking. Meat can be either soaked or
injected with liquid marinade up to 24 hours prior to grilling. Dry
rubs can be applied directly to the meat immediately before
grilling.
Wood Chips
For extra smoke flavor when grilling, try adding wood chips.
Soak the chips in water for approximately 30 minutes before
adding to a smoke box or pan. Place smoke box or pan on top of
the cooking grate above the flame. Turn grill on high until the
wood starts to smoke. Reduce heat to desired temperature for
cooking, and place food on cooking grate as desired. Close lid to
retain more smoke. Hardwood varieties that work particularly
well with grilled foods include Alder, Apple, Cherry, Grapevines,
Hickory, Mesquite, Oak, Rosemary and Sassafras.
Skewers
Metal skewers should be flat, with long handles. Round skewers
allow food to roll when turned, so it may not cook as evenly. Use
metal skewers when cooking meat kabobs. Wooden skewers
should be soaked in water for an hour before use, and are best
used for quick cooking foods such as vegetables and fruits.
Utensils
Use tongs or a spatula to handle the food instead of a fork, and
don't turn the food too
often. Piercing the food
with a fork will release
juices that you want in
the meat, and may
cause flare-ups.
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