| If you want to make great BBQ, you need more | | | | - Steaks or Roasts - 145 degrees |
| than just some tasty sauce. There is an art to | | | | - Pork - 160 degrees |
| making good BBQ. There's a science to it too. | | | | - Fish - 145 degrees |
| One of the most common mistakes that people | | | | - Chicken Breast - 165 degrees |
| make when they grill is to use the thermometer in | | | | - Whole Bird - 165 degrees |
| the lid of the cooker. It's not a good idea to use that | | | | - Eggs - 160 degrees |
| thermometer because that's not where the meat | | | | - Fresh Ham - 160 degrees |
| actually is. The meat is down on the grate, so that is | | | | It isn't safe to assume that meat is done just |
| where the temperature needs to be taken. | | | | because it has turned brown. It may look done but |
| The best way to test the temperature properly is to | | | | still be too cool in the center to be safe to eat. The |
| use a thermometer with a probe. The probe should | | | | only way to be positive that meat is ready is to |
| go into the meat at its thickest point, but it should | | | | check the temperature. |
| not be touching any fat, gristle or bone. The | | | | When you're done cooking, wash your thermometer |
| temperature at which meat is bacteria-free and safe | | | | (and all of your cooking tools) in hot, soapy water |
| to eat is: | | | | for at least twenty seconds to be sure that any |
| - Hamburger - 160 degrees | | | | bacteria clinging to it has been washed away. |