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• Practice makes perfect.
• Always allow your meat to rest before serving.
• Always keep your cooking area clean.
• Wind can cool your grill temperature.
• Always preheat grill to desired temperature before use.
• Wipe off stainless steel surfaces before preheating; dirt and
food stains can cook into surface.
• Leave at least one inch of clearance between food for even
cooks (crowded foods will take longer to cook).
• Foods cooked on pans or in containers will require more time
than foods cooked directly on grates.
• Use the REC TEC GRILLS Bullpen Instant Read Thermometer to
determine meat-doneness, never rely on time.
• Know your food's internal temp!
• Use long handled tongs and spatulas for turning meats, do not
use plastic utensils.
• Injecting, mopping, and spritzing are great ways to keep meat
from drying out.
• When going low and slow, plan for the possibility of your
meat to stall; larger pieces of meat tend to take longer from
160-180º F. Be patient.
• Never unplug your grill to turn it off.
Remember, you can't tell whether meat is safely cooked by looking
at it. Any cooked, uncured red meats - including pork - can be pink,
even when the meat has reached a safe internal temperature.
After you remove the meat from your grill, allow it to rest for
a specified amount of time. During the rest time, its temperature
remains constant or continues to rise, which destroys harmful
bacteria.
• Hot foods should be held warmer than 140º F.
• Cold foods should be held below 40º F.
• Perishable food should not be left out for more than 2 hours
at room temperature - 1 hour when the temperature is above
90º F.
• Always follow food safety guidelines provided by the USDA.
Questions? Call or check out our FAQ!
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©2019, Rec Tec Industries, LLC
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