Proper Cooking Times and Techniques For Grilling Meat

Proper Cooking Times & Techniques For Grilling Meat Safe Minimum : Cooking Temperatures Essential BBQ Tips Category Food and Temperatures Methods Clean Wash hands and surfaces often. Clean your grill. 160°F 145°F • Use direct heat for sausages, chops, I steaks and hamburgers. Use indirect heat for roasts and larger cuts of meat. I Tp cook the perfect hamburger: choose I the right meat, use high heat and cook I them fast, and flip only once. 165°F BEEF i Turkey, Chicken, Leftovers iBeef, Pork, Veal, Lamb 160°F ! Preheat Properly Ground Beef Steaks Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. 165°F • Thin pieces of poultry can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat. 165°F CHICKEN | Steaks, Roasts, Chops, I Seafood 145°F Poultry Breasts 165°F i Precooked Ham 140°F Cook Poultry Legs Cook to proper temperatures, checking with a food thermometer. 165°F • To cook a turkey breast, first make sure it fits your grill. Use the indirect cooking method, setting a drip pan below the turkey, and cook with the lid closed. ! Danger Zone TURKEY Everyone is at risk for foodborne illness. One effective way to prevent I illness is to use a food thermometer I to check the internal temperature of I meat, poultry, and egg dishes. Turkey Burgers Turkey Breasts 165°F 145°F Using a food'thermometer also helps you to avoid overcooking, giving you a safe and flavorful meal. Rest • Start sausage off on high heat to get a really nice char on the outside, then move sausage to a cooler part of the grill to finish cooking through. PORK After you remove meat from a heat source, allow it to rest for the specified amount of time. During the rest time, its temperature re- mains constant or continues to rise, which destroys harmful germs. Sausages 145°F Pork Chops 145°F 90°F • Oil fish well with a neutral-flavored oil such as canola to help keep it moist. I Fish cooks quickly using the direct heat I method. SEAFOOD Serve Salmon Shrimp | The refrigeration i should be at 40 °F or ! below. 40°F Hot food should be held at 140 °F or warmer. SOURCES: http://www.foodsafety.gov/keep/charts/mintemp.html http://www.fsis.usda.gov/factsheets/Keep_Food_Safe_Food_Safety_Basics/ http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp http://www.rachaelraymag.com/food-how-to/cooking-tips/5-grilling-chicken-tips/ http://www.kansascitysteaks.com/Recipe-Grilling%20Chart http://www.grillingcompanion.com/how-to-grill-hamburgers/ http://www.beefitswhatsfordinner.com/CMDocs/BIWFD/ConfidentCooking/GrillingGuidelines.pdf http://www.wholefoodsmarket.com/recipes/cooking-entertainment-guides/complete-grilling-guide/grilling-methods-and-techniques http://thestonesoup.com/blog/2010/01/10-essential-tips-for-an-australia-day-barbie/# http://www.wholefoodsmarket.com/recipes/cooking-entertainment-guides/complete-grilling-guide/grilling-beef-pork http://www.wholefoodsmarket.com/recipes/cooking-entertainment-guides/complete-grilling-guide/grilling-seafood http://www.wholefoodsmarket.com/recipes/cooking-entertainment-guides/complete-grilling-guide/grilling-poultry i Freezer temperature I should be at 0 °F or | below. 0°F MADGE TECH WE BUILD DATA LOGGERS Storage INFOGRAPHIC DESIGNED BY Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).