Hello everyone! We are definitely into grilling season now. Here is a quick reference guide to remember what the “safe” internal temperatures are for grilling meat. A printable version is at the bottom of this post.
Remember, pull your meat off the grill (or out of the oven) at these temperatures. Then, let your meat rest (covered with a piece of foil) for 10 minutes. The internal temperature will increase about 10 degrees in 10 minutes. Your meat will be perfect when you are ready to eat! Plus, resting lets all the juice get back into your meat; if you cut into it right away all the juice will run out and your meat will be dry. Gross. So, LET YOUR MEAT REST! Also, unless it is ground meat, please don’t cook to well done. It’s a waste. Have a vegetable instead.
One more tip: Get a good thermometer. I spent a lot of money on mine. I felt guilty when I bought it. Not anymore! I use it to check meat temps, make meringue, jam, caramel, making bread, etc. Worth every penny. You don’t have to get the same one I have but I promise you won’t be sorry for spending some extra money for a good, easy-to-use thermometer.
Happy Grilling Season!
Mangia! Mangia!
You enticed me to purchase a good thermometer. Mine is lousy. Thank you.
It really makes all the difference in the world!