The Weekend Warrior’s Secret to Perfect Barbecue!

Thermoworks Thermapen

In talking with our customers one of the most frequent complaints I hear is that the grilled foods they produce off of their grill is tough or dry. When I ask what internal temperature they are cooking to the answer is generally, “I don’t know.” My response, every single time, is that checking internal temperature will bring you excellent, dare I say perfect, results!

Thermometers aren’t just for telling you when food has reached a safe temperature. They will make sure that you cook your grilled creations to the desired doneness, which will wow your guests and family members alike.

Properly checking the internal temperature of your meat is simple, just do the following:

  • Using an instant-read thermometer, place the thermometer probe into the thickest part of the meat. Make sure it isn’t touching bone, fat, or gristle.*

*Make sure to clean your thermometer with warm soapy water after each use to reduce the possibility of contaminating future meals.

A good instant-read digital thermometer will allow you to get a quick and accurate reading. There are many digital thermometer’s covering a wide range of budget options, from the affordable ThermoWorks RT301WA Super-Fast Pocket Thermometer to the amazing ThermoWorks Thermapen instant-read thermometer.

Using a thermometer to guide your cooking process will result in juicy, tender chicken, pork and steaks cooked to your preference. To help aid the weekend warrior, use these charts created by ThermoWorks to make sure you’re not under or over-cooking:

ThermoWorks-Approved Table of Chef-Recommended Temperatures

Rare Medium Rare Medium Medium Well Well Done
Beef, Veal, & LambRoasts, Steaks, & Chops 125 °F(52 °C)** 130 °F(54 °C)** 140 °F(60 °C)** 150 °F(65 °C)** 160 °F(71 °C)**
PorkRoasts, Steaks, & Chops 145 °F(63 °C)** 160 °F(71 °C)**

**These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10 °F lower and allowed to rise during resting.

Minimum Done Temperatures for Food Safety

Ground Meat: Beef, Veal, & Lamb** 160 °F (71 °C)
Pork Ribs, Shoulders, & Sausage (raw) 160 °F (71 °C)
Ham (raw) 160 °F (71 °C)
Ham (pre-cooked) 140 °F (60 °C)
Chicken, Turkey, Duck (whole or pieces)** 165 °F (74 °C)
Fish 140 °F (60 °C)
Tuna, Swordfish, & Marlin 125 °F (52 °C)

**These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10 °F lower and allowed to rise during resting.

For more information visit: http://www.thermoworks.com/blog/2010/10/chef-recommended-tw-approved/

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