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Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
food thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am-
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast on the
outside. Use a meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
• Whole poultry should reach 165° F. Juices should run clear and
flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach
160° F, and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F. All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F, or until steaming hot.
WARNING: To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef,
Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey,
Chicken, Duck, etc.)
Ground or Pieces Poultry
(Chicken Breast, etc.)
*United States Department of Agriculture
10 • 464223010
Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the
grill by indirect heat.
from lit burners circulates gently throughout the grill, cooking
meat or poultry without the touch of a direct flame.
greatly reduces flare-ups when cooking extra fatty cuts because
there is no direct flame to ignite the fats and juices that drip
during cooking.
Cook with direct or indirect heat.
Indirect Cooking Instructions
• Always cook with the lid closed.
• Due to weather conditions, cooking times may vary. During
cold and windy conditions the temperature setting may need
to be increased to insure sufficient cooking temperatures.
• Place food over the unlit burner(s).
145°F
160°F
160°F
145°F
160°F
165°F
165°F
Ideal for slow roasting and baking.
Place food over unlit burner(s); the heat
1 Burner Cooking
Best for smaller meals or foods.
Consumes less fuel.
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
This method
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