Get to Grilling
But for some, grilling can be intimidating. Flare-ups and hot coals can lead to burnt food, not to mention burns to clothing, property and people.To avoid grilling disasters, follow barbecue basics, said Kerry Britt, owner of KBQ Real Barbecue in Fairwood Shopping Center. When barbecue cravings hit Bowie residents, many head to KBQ. But Britt offered some tips for those who want to try their hand grilling at home.
Britt said he prefers working with charcoal rather than gas grills.
"Make sure your fire is hot," said Britt. "I prefer charcoal because I think you get a better flavor off of the meat."
Whether grilling with a charcoal or gas grill, cooking by direct heat is usually the best way to cook the staples: steak, chicken, seafood and hamburgers and hot dogs. With direct heat, an even temperature of 300 to 400 degrees across the surface of the grill is important to ensure even cooking.
Britt recommends charcoal starters—which he says can be found at any hardware store—rather than using lighter fluid. The starters make it easier to get a charcoal grill going, and the danger level goes down dramatically.
"A tip I learned from my dad is to build a charcoal mountain," Britt said. "What you want are ashes, at least around the edges, on the charcoal to give you that nice even heat. If it's not there yet, let it ash more before putting your meat on." Britt also stressed that temperature control is one of the most important parts of charcoal grilling. "A lot of oil and animal fat is going to drip down and cause flare-ups," he said.
The two ways to control the flame and temperature are to either restrict the oxygen flow by closing the lid and lowering the vents, or to keep a bottle of water nearby to deal with the flare ups. A fire extinguisher should also be kept on hand at all times. "Slow and low is the key with smoking," said Britt.
Temperatures should be around 200 to 225 degrees when smoking meats. While this takes a considerable amount more time, the flavor and tenderness make it worthwhile, he said.
But flavor isn’t the only thing to consider when grilling. Safety is key. Bowie Volunteer Fire Department spokesman Glenn Locker recommends checking out the The Home Safety Council’s website for safety tips.
“The one item they don’t mention, yet causes many fires, is to be sure all coals are cold prior to discarding them in a trash can,” Locker said.
Cooking Temps For Meat - News
Another method for cooking meats is smoking, which uses indirect heat and cooks the meat at slower pace, breaking down the meat and making the cuts more tender. "Slow and low is the key with smoking," said Britt. Temperatures should be around 200 to
The correct temperature for cooking ground meat products at home as recommended by USDA is 160�F, five degrees higher and no rest time. Rest time is the amount of time that the finished cooked product rests before eating. During rest periods, internal
For example, Anderson said, reducing time on the grill and temperature can cut down on HCA formation. She also recommends wrapping meat in foil before barbecuing it, keeping it away from direct flames, and cooking it for the minimum time necessary.
Cook your burgers to an internal temperature of at least 160°F, poultry to 165°F. Defrost and marinate all foods in the refrigerator, and cook your meat completely at your picnic site – partial cooking of food ahead of time allows bacteria to survive
A digital meat thermometer can be your best friend. Cook poultry to an internal temperature of 165 degrees. Cook hamburgers and medium steaks to an internal temp of 160 degrees. Cook pork to an internal temperature of 150 degrees.
Purple Poke: Grill Safe, Eat Happy
In May, the USDA revised their recommended cooking temperature for all whole cuts of meat to 145˚F. The biggest change with this revision was the reduction in cooking temperature for pork from 160˚F to the now recommended 145˚F, giving it the same recommended safe cooking temperature as all other whole cuts of meat. Along with the temp change in pork, a recommended 3-minute rest time is now recommended for all whole cuts of meat once the internal temperature is reached.
Cooking Temps For Meat - Bookshelf
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Use our internal temperature chart to serve perfectly cooked meat every time