Helpful Hints

I have talked some before about how important it is having a thermometer handy... while cooking or grilling.

And really... I can't stress that point enough... especially when grilling, it takes all the guess work out.

You know exactly what's happening on the inside of that $25 piece of meat.

When our whole family gets together for a cookout... there is well over a $150 worth of
1 1/2" cut beef tenderloin on the grill... and everybody likes theirs done to different degrees of doneness...

So... that little handy dandy $10 digital thermometer has more than paid for itself.

And I use mine all the time... time and temperature are key to a consistent product off the grill.

So here's a little info you can use...


The Instant-Read Thermometer

To check for doneness, insert the thermometer into the thickest part of the meat, away from the bone.


Beef

Rare: 130°F
Medium-rare: 140 to 145°F
Medium: 150 to 155°F
Well done: 160°F


Lamb

Rare: 140°F
Medium: 150°F
Well done: 160°F


Pork


Finished internal temperature should be 160°F.
Cook until thermometer registers 150-155°F and let the meat rest for 5-10 minutes.
The internal temperature will rise to 160°, but the meat will not be overcooked.


Chicken & Turkey

White meat: 170°F
Dark meat: 180°F



Macdaddy