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