Cooking thermometers take the guesswork out of grilling, as they measure the internal temperature of the meat of your cooked beef, fish, poultry, pork etc.
Grilling is all about cooking up steaks and ribs, using high heat right over those flames. But barbecuing is an art form, staying off the flames and slowly creating tender, delicious meals that may take all day to prepare.
When I first started serving barbecue to friends and family I soon realised I needed a clear temperature chart with an internal thermometer within easy reach. To help you with your barbecue and grilling please download the Meat Temperature Chart
The secret to great barbecue is understanding the need for a 2 zone fire. The direct heat is used to sear the meat and the indirect zone is used to create a tender and juicy melt in your mouth delight.
Once seared on both sides you transfer your meat to the indirect zone and close the lid, Try to open the grill as little as possible while still keeping an eye on the meat. If the heat gets too high, open the vents or the lid. If it gets low, add a few more briquettes.
Never cut into your meat to check to check “doneness” not only do you destroy the presentation you also run the risk of a steak tasting like an old boot! Barbecue is an art and science that needs to be perfected with practice, so head over to the recipes section for a hint of inspiration the next time you are firing up the grill.
The amount of time it takes to cook your meat depends on what kind and how thick it is. For instance, ribs will likely take between 3 and 4 hours, while a brisket or a pork shoulder may take 12 to 14 hours. Either way, be prepared to be staying close to the barbecue the whole time.
- Beef. Rare. 115° Fahrenheit. 40° Celsius. Medium-Rare. 130° Fahrenheit. 55° Celsius. …
- Lamb. Medium-Rare. 130° Fahrenheit. 55° Celsius. Medium. 140° Fahrenheit. 60° Celsius. …
- Poultry. White Meat. 160° Fahrenheit. 70° Celsius. Dark Meat. 165° Fahrenheit. 75° Celsius. …
- Pork. Medium. 145° Fahrenheit. 65° Celsius. Well-Done. 160° Fahrenheit. 70° Celsius.
Remember you cannot uncook dry, well-done and overcooked meat, I have found it better to err on the side of caution and remove your meat from grill or oven when the internal temperature is approximately 5 degrees less than the recommended times and charts.
Got an Iphone or Ipod? Download the Meat Temperature App