Click me

Techniques for Grilling Meat

Proper Cooking Temperatures Techniques For Grilling Meat Food and Category Temperatures Methods Use direct heat for sausages, chops, steaks and hamburgers. Use indirect heat for roasts 160°F 145°F BEEF ПTTD and larger cuts of meat. Ground Beef Steaks 165°F ППО Thin pieces of poultry can be cooked over direct heat; Larger pieces of chicken should be cooked over 165°F CHICKEN indirect heat. Poultry Breasts Poultry Legs 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. 165°F TURKEY Turkey Burgers Turkey Breasts 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. 165°F 145°F PORK Sausages Pork Chops Oil fish well with a neutral- flavored oil such as canola to 145°F 145°F help keep it moist. Fish cooks quickly using the SEAFOOD direct heat method. Salmon Shrimp Safe Essential BBQ Tips Minimum Cooking Temperatures Clean Wash hands and surfaces often. Clean your grill. Turkey, Chicken, Leftovers 165°F! Beef, Pork, Veal, Lamb 160°F Prehcat Properly Light the coals at least 30 min- utes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. 145°F1 Steaks, Roasts, Chops, Seafood 140°F! Cook Cook to proper temperatures, checking with a food ther- mometer. A food thermometer helps you to avoid overcooking, giving you a safe and flavor- ful meal. DANGER ZONE 40°F-135°F Everyone is at risk for Rest For the perfect hamburger: Choose the foodborne illness. One Remove meat from a heat source. 3D effective way to pre- Allow it to rest for the specified amount of time. Its tempera- meat, use high heat and cook them fast, and flip only once. vent illness is to use a ture remains constant or continues to rise, which destroys harmful germs. food thermometer to check the internal tem- perature of meat, poul- try, and egg dishes. Serve Hot food should be held at 140 °F or warmer. Perishable food should not be left out more than 2 hours at room Refrigeration should be at 40 °F or temperature. 40°F Storage below. Always refrigerate perishable food within 2 hours. (1 hour when the temperature is above 90 °F). Freezer 0°F should be O °F or below. SOURCES: Safe Food Safety Basics/ INFOGRAPHIC DESIGNED BY NationalPositions MADGE TECH Profitable Internet Marketing WE BUILD DATA LOGGERS

Techniques for Grilling Meat

shared by MadgeTechInc on Feb 12
Summer is fast approaching and you’ve got to start planning those pool parties! Before you break out the grill, brush up on some essential grilling guidelines and proper cooking temperatures to ensu...




Did you work on this visual? Claim credit!

Get a Quote

Embed Code

For hosted site:

Click the code to copy


Click the code to copy
Customize size