A Griller’s Great Guide to Great Grilling

How  to  cook  perfect  steaks,  amazingly  juicy  chicken  and  pork  and  construct  a  perfect  hamburger  

 

©  2015    by  GrillinUp  

Steaks 101 There's nothing quite as satisfying as a well-cooked steak. America loves its red meat; in fact, the US consumes more red meat than most every other country in the world. Why? Steak is awesome, that’s why!

If you’re a total noob at eating steaks, to cook steaks without them turning into expensive cuts of leather can be overwhelming or intimidating (by the way, tenderness is affected by location of a particular cut - a general rule is that the less used a cow’s muscle is, the more tender that piece of meat is when cooked, so muscles located furthest from the neck, legs and rear will be more tender; the more tender the cut, the higher the price).

With that in mind, let’s look at a few ways to prepare and cook amazing steaks.

Great Marinades Marinades are simply like bath salts from the Gods of heaven. Really. Nothing beats a great marinade. Generally speaking, for each of these marinades below, you’ll simply combine all the ingredients and let your meat take a nice soak for 2-24 hours. Many people blend the ingredients on high speed for 30 seconds until thoroughly mixed, but that step is completely up to you.

So… gather your ingredients. Pour marinade over desired type of meat. Cover, and refrigerate and then cook as desired.

Greek Marinade

This authentic, tasty Greek marinade is a must for any backyard griller. With a touch of sourness thanks to the lemon and a sweetness brought out by oregano, it will leave your taste buds dancing, Zorba the Greek-style. The marinate suits any meat and is probably best suited to lamb.

1/4 cup olive oil 1 teaspoon finely shredded lemon peel 1/4 cup lemon juice 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 teaspoons minced garlic 1/2 teaspoon coarsely ground black pepper 8 lamb rib or loin chops or chicken breast, cut 1/2 inch thick (or chicken) Place all ingredients in a bowl, and then add meat. Refrigerate for two to four hours. Now it’s time to get a-grillin'!

Tandoori Marinade

As its name would suggest, the tandoori marinade originated in India. What distinguishes this marinade from most others is its key ingredient is yogurt. Mostly used with chicken, this marinade is rich in flavor and bite.

5 oz. plain yogurt 2 tablespoons vegetable oil 2 tablespoons lemon juice, freshly squeezed 2 cloves of garlic, chopped 3 fresh red chillies, chopped 2 tablespoons fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon mild curry paste 2 tablespoons red tandoori paste 1 tablespoon tomato puree 1/2 tsp salt 3 oz milk (approximate)

Teriyaki Marinade

This traditional Japanese marinade is widely popular and simple to make. The basic ingredient is soy sauce which sweetens and caramelizes when cooked. In Japan the marinade is mainly used for fish, though it works perfectly with all types of meat. This marinade, when reduced, also acts as a dipping sauce.

1/2 cup soy sauce 1/2 cup Japanese cooking wine 1/3 cup granulated sugar 1 clove garlic, smashed and 1 piece fresh gingerroot 1 tbsp honey 1/2 teaspoons Japanese wasabi powder or 1/4 teaspoons wasabi paste (optional)

In small saucepan, combine all ingredients. Bring to a boil and cook for a few minutes until syrupy. Remove from heat, and discard garlic and ginger. Let cool. Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze.

Tequila Mockingbird Marinade

This marinade originated from the famed Mexican restaurant of the same name in Connecticut. It is spicy, sharp, and has a real kick to it. It works perfectly with jumbo shrimp, sea scallops, and chicken.

1/4 cup vegetable oil 3 tablespoons fresh lime juice 3 tablespoons tequila 2 tablespoons triple sec 1 large jalapeño chili, seeded, minced 1 1/2 teaspoons grated lime peel 1 teaspoon chili powder 1 teaspoon sugar 1/2 teaspoon coarse salt Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared one day ahead of time.) Cover and refrigerate. Marinate poultry one to three hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan one minute. Drizzle some of marinade over poultry or seafood just before serving.

Dr. Pepper Marinade

Who'da thunk that meat would delight in a Dr. Pepper bath? That’s right--the soda pop makes a great, licorice-esque marinade. The sweetness of the soda beautifully caramelizes your meat of choice and the acid in the pop helps break down the meat, tenderizing it and making it super tender and delicious.

1 cup of Dr. Pepper 1 tablespoon of minced garlic clove 1 teaspoon of El Yucateco red habanero hot sauce 1/4 cup of California extra virgin olive oil 1/4 cup of Tai Hua standard dark soy sauce 1 pinch of onion powder 1 pinch of garlic powder 1 tablespoon of minced vidalia onion 1/4 teaspoon of coarse ground black pepper 1/4 cup of fresh squeezed lemon juice Mix all ingredients well in a bowl. It can be used with beef steak, venison steak, seafood

steak, pork steak, buffalo steak, or even poultry. For beef or venison, marinate for eight hours, pork marinade for four hours, seafood marinate for an hour, and poultry marinate for two hours.

Jamaican Jerk Marinade

This marinade is perfect for chicken, though it can be used well with beef. The Jamaican dish is smoky and chocolaty. There are two possible ways the marinade came to be called “jerk.” One originates from the Spanish work “Charqui” which is used to describe dried meat. Over time this word apparently morphed into “jerk." The other theory is the name is derived from people “jerking” or poking holes in the meat while it marinates. Whatever its origins, it’s delicious.

1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons garlic powder or fresh 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice juice of one lime 1 scotch bonnet pepper (habanero) 3 green onions -- finely chopped 1 cup onion -- finely chopped In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the scotch bonnet pepper, and onion, mixing well. Add the chicken breasts, cover and marinate for at least one hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for six minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Skirt Steak

SW Steakhouse chef David Walzog shares his recipe for barbecue-spice-rubbed skirt steak.

2 16-oz skirt steaks

2 tbsp balsamic vinegar

2 tbsp cider vinegar

2 tbsp corn oil

½ cup ketchup

Spice Rub:

2 tbsp chile powder

2 tsp garlic powder

1 tbsp onion powder

1 tsp Spanish smoked paprika (La Chinata is the best)

2 tbsp light-brown sugar

2 tsp coarse salt

1 tsp dried oregano

Preheat oven or grill to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing.

Best Steak Marinade in Existence (www.allrecipes.com)

1/3 cup soy sauce

3 tablespoons dried basil

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Two  Tidbits  on  Steak  Perfection  Rubs Most of us believe that because our beef is better it needs nothing but salt and pepper. That may be true of the absolute best meat, but you should tinker when using sub-premium meat, you may want to think about a rub. A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor, but a bit more crunch, especially if you toast, mix, and grind the spices yourself. Using any of these combinations is straightforward: rub a good teaspoon or more into each side of the steak, then grill over slightly lower heat than you would normally use, so the spices don't burn. Gas vs. Charcoal Charcoal gives you a better crust, and hardwood charcoal is preferable to briquettes. But it's also more of a hassle, and once you start the fire you're committed to a cooking time. Gas is more convenient. And to my surprise I found the results were not that different. If you use charcoal you can sear the steak beautifully. If you use gas you must cover the grill, and the crust is not nearly as attractive. But the timing is about the same. Either way, the taste is terrific, as long as you start with the right cut.

Grilled Burgers

If you’re a true American, you gotta master grilling hamburgers

Great  Burgers  What’s more American than grilling hamburgers? It’s time we learned how to make great ones. So let’s get down to it and talk about best practices for grilling hamburgers.

1. Choose the right meat. Here’s a newsflash, fat tastes good! Quit fighting it, fat is delicious! Check the label and ask your butcher, you want about 20% fat or so.

2. Use high heat and cook them fast. Like most thin meat products, it’s best to apply high and direct heat to your hamburger and cook it as fast as possible. Don’t cook them too long or they will dry out.

3. Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much. A loosely packed patty makes for a juicy hamburger

4. Don’t “squish”! PLEASE, PLEASE, PLEASE don’t EVER flatten or squish your burgers with a spatula while they are grilling. You might as well pick it up with your hands and squeeze out all of the juices.

5. Flip only once! As meat cooks, the heat pushes the juices away from the heat source. To achieve a juicy burger, you only want to flip the burgers once so that you don’t disrupt those juices any more than necessary.

6. Don’t skimp on buns. Why would you go through all of this trouble to learn how to make a better burger and then serve them between some bad buns?

Directions for making the Perfect Hamburger 1. Get the grill going. Go ahead and light the grill and set it up for direct grilling

over high heat. 2. Divide your ground beef into equal portions, based on how many patties you are

going to make. You want to end up with about a tennis ball sized portion of ground beef.

3. Now gently form each divided portion of ground beef into a tennis ball like shape. Don’t overdue it, don’t squeeze it, just get it into shape.

4. Once you have your ground beef balls, gently flatten each ball to make your patty. 5. Now here is a secret. You have probably experienced the “bloat” phenomenon I

mentioned above that makes most inexperienced grill masters try to flatten that patty during grilling. To lessen the bloat, simply use your thumb and create an indention in the middle of the patty before you put it on the grill. It doesn’t have to be too dramatic, just a little indention.

6. For seasoning, I also suggest that you don’t over-think this one. Once you can cook a decent, simple burger, I give you permission to get crazy, but let’s master this basic burger first.

7. Ok, the fire is lit, your meat hasn’t been worked over too hard (other than a dent in the top) and you lightly seasoned your ground beef. Carry those bad boys out and slide them onto the hottest part of the grill. Our goal here is to sear the outside of the hamburger to form a great crust, while keeping the insides nice and juicy. Take note of what time you put them on the grill so you can time this exercise.

8. After about 5 or 6 minutes (again, it’s hard to say how long it will take to cook a hamburger on your grill, but you’ll know after a few attempts), you should start

seeing juices starting to collecting on the top of your burger. I like to call this burger sweat (doesn’t it look like it?). This is a sure sign that the meat is cooking through in the middle, which pushes the juices

9. Flip the burgers over and grill for 1 – 2 minutes shorter than the time it took to start seeing the juices (about 3 – 4 minutes should do the trick for medium, but again, it depends on the grill). The USDA recommends 160 degrees for all ground meat.

10. Remove the burgers from the grill and let them sit for about 5 minutes while you toast a few buns on the grill!

That’s it, that’s all you have to do to cook the perfect hamburgers on a grill. Simple, juicy and delicious! Again, your times will vary based on your grill and how you like your burgers. (from www.grillingcompanion.com)

Hamburger  Cooking  Techniques  PAN FRYING A well-seasoned cast-iron skillet is the ideal tool for making old-fashioned thin, diner-style burgers because it mimics a restaurant's flattop griddle in generating a high, dry heat. George Motz, the author of Hamburger America, recommends the following technique:

1. First, heat a dry cast-iron skillet over medium-high heat until it smokes slightly, about 2 minutes. Using an ice cream scoop for portioning, place a scoop of meat in the skillet.

2. Smash the meat flat with a metal spatula. Flattening creates a flavorful sear and crisp, uneven edges as the burger sizzles in its own fat. Cook the patties, flipping them once, until they're browned and cooked through, about 4 minutes total.

3. Place a slice of cheese atop each patty and keep the skillet covered until the cheese has melted, about 1 minute.

OVEN BROILING This is a great rainy-day technique because it yields results similar to what you get with a charcoal or gas grill.

1. Put two 6–8-oz. burgers on an aluminum foil–lined baking sheet fitted with a separate rack.

2. Broil the patties until the meat is nicely browned on one side; flip burgers and cook for about 1 minute more.

3. With this method it should take about 8 minutes to cook two 8-ounce burgers to medium rare.

GRILLING Cooking over an open flame creates a savory, smoky flavor, making it easier to achieve an invitingly charred exterior.

1. Build a medium-hot charcoal fire (the coals are ready when they're fully ashed over but are still hot enough that you can't hold your hand an inch above them for more than 2 seconds).

2. Place burgers on the grill and cook, waiting for at least 4 minutes before flipping.

3. Cook until both sides are browned and the burger is cooked to the desired doneness, about 10 minutes for medium rare for 8-ounce burgers. Let the burgers rest for about 5 minutes before serving.

   

Stuffed  Burgers  What could be better than a nice burger topped with cheese? How about a burger stuffed with cheese? Or chutney? Or bacon? Begin with the perfect juicy all-beef burger patty and pumping it up with five different fillings, so there's sure to be one to suit your style. While it's the stuffing we love, be sure not to overstuff or you'll lose all the goodness to the grates of the grill.

From spicy to cheesy, stuffed burgers bring your blasé backyard BBQ to a whole new level. Crank up the grill and grab something cold to drink. Your burgers and your buddies will thank you for it. Servings:4 to 6 burgers Directions: For all of the stuffed burgers you are going to season the meat with salt and pepper and form 8 to 12 patties (depending on if you want 4 larger or 6 smaller stuffed burgers). Place an indent with your thumb in half of the patties or use a hamburger press. That is where you will place the fillings.

Stuffed Burger Recipes

Basic Burger 1 1/4 pound ground sirloin, (at least 80 % lean, a.k.a. 80/20) Salt and pepper, for seasoning Chicken Curry Burgers 2 tablespoons mild curry 1/2 cup scallions (white and green parts), sliced 3/4 cup red bell pepper, chopped 1 tablespoon cilantro, chopped 2 tablespoons ginger, minced 3 tablespoons mango chutney 1 1/2 tablespoons Sriracha or chili sauce

Steak and Swiss Stuffed Burgers 2 tablespoons horseradish 3 tablespoons steak sauce 4 ounces Swiss cheese, cubed Bacon Cheddar Stuffed Burgers 4 ounces cheddar cheese, cubed 4 slices bacon, cooked, and crumbled Wild Mushroom, Blue Cheese Stuffed Burger 1 1/2 tablespoons hot sauce 6 ounces mixed wild mushrooms, sauteed and drained 4 ounces blue cheese, crumbled BBQ Gouda Stuffed Burger 4 tablespoons barbecue sauce 3 ounces gouda, cubed Chicken Curry Stuffed Burgers Substitute ground chicken for the ground meat to make these stuffed burgers. Evenly mix the curry, scallions, cilantro, red bell pepper, and minced ginger into the ground chicken. Form the patties and evenly distribute the mango chutney and sriracha sauce on the indented patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 6 minutes on each side.

Steak and Swiss Stuffed Burgers Mix the horseradish and steak sauce into the ground beef before forming your patties. Once you have formed your patties, evenly distribute the Swiss into the indents on half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.

Bacon Cheddar Stuffed Burgers Evenly distribute the bacon and cheddar among the indented half of the patties. Top top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.

Wild Mushroom and Blue Cheese Stuffed Burger Mix the hot sauce into the ground meat to evenly distribute, then form your patties. Distribute the mushrooms and blue cheese evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.

BBQ Gouda Stuffed Burger Evenly distribute the barbecue sauce in the middle of half of the patties. Top with the gouda. Then top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.

All burgers can be served on the bun of your choice. But toast them, they're better that way.

Other Stuffed Burger Suggestions 1. Bacon and cheddar 2. Bacon, barbecue sauce, and cheddar 3. Bacon, grilled onions, and cheese 4. Macaroni and cheese (a southern classic!) 5. Chicken cordon bleu 6. Bacon and blue cheese 7. Sauteed onions and mushrooms with bacon 8. Hawaiian — mozzarella and Canadian bacon and topped with pineapple slices 9. Caramelized onions and Swiss cheese 10. American cheese with bacon and topped with a fried egg 11. Mushroom and Swiss 12. Pepper-jack and diced jalapenos 13. Pepperoni, mozzarella, and pizza sauce 14. Thanksgiving Stufz — Turkey burger with sage and rosemary stuffed with mashed

potatoes and bacon. Top it with gravy. 15. Spinach and feta 16. Fajita burger — chicken or beef stuffed with peppers and onions (visit www.stuffed-burger.com for more ideas)

Bobby  Flay's  Top  Ten  Grilling  Tips  

1. Befriend your butcher. Buy from a good butcher shop or from the butcher at your supermarket's meat counter. Avoid prepackaged steaks—plastic wrap traps in moisture. 2. Get good grades. Spring for USDA Prime or Certified Black Angus steaks if you can. Choice-grade steak is a good, less-expensive alternative. 3. Look for marbling. Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor. 4. Do a warm-up. Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly. 5. Pare down the tools. You don't need elaborate equipment to make a tasty steak—just a solid pair of tongs, a brush and a grill. 6. Feel the heat. Give your grill plenty of time to preheat. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds. 7. Don't move. Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it's ready, it'll stick to the grates. 8. Use the touch test. Check for doneness with a simple tool: your finger. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm. 9. Don't overdo it. Err on the side of undercooking a steak rather than overcooking it. You can always pop the meat back on the grill if its too rare. 10. Let it rest. Once your steak is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat. Read more at www.foodnetwork.com

Injection Marinades

Because nothing is worse than dry meat  

   

Injection  Marinades  There’s nothing worse than a dry or flavorless piece of cooked meat. The secret to great grilling is to get the flavor and juiciness inside and out. Using a marinade or simply injecting the mix directly into the meat will provide moisture and body to any cut (www.bbq.about.com).

Beer n' Butter Poultry Injection Marinade

This marinade injects a rich and buttery flavor directly into the meat of poultry. Particularly good on turkey, the secret to using this injection marinade is to keep it just warm enough for the butter to stay liquid. 1/2 pound butter 1/2 can beer 2 tablespoons salt 2 tablespoons Worcestershire sauce 2 tablespoons Tabasco 1 tablespoon soy sauce 2 teaspoons garlic powder 2 teaspoons onion powder Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject. Grill poultry and enjoy!

Boston Butt Injection Marinade

The following two marinades work well for injecting pork roasts that will be cooked low and slow and then pulled. Make sure you grind the herbs and spices well so it won't clog the injection needle. 2 teaspoons salt 2 teaspoons pepper 1 teaspoon parsley flakes 1 tablespoon dried oregano 1/3 teaspoon rosemary 1 large clove garlic, minced

1 medium onion, finely chopped 1/2 cup vinegar 1 cup olive oil 1 fistful fresh basil

Pork Shoulder Injection Marinade

3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup kosher salt 2 Tbsp Worcestershire sauce Combine all ingredients in blender and blend marinade until fine enough to pass through an meat injection needle. Inject and set in refrigerator for 24 hours then smoke or cook at 300 degrees until internal temperature reaches 195 degrees, roughly 45mins per pound.

Luau Injection Marinade (Pork or Beef)

1 C pineapple juice 1 C apple juice 1/2 C brown sugar 1/4 C salt 2 T Worcestershire 2 T soy sauce 2 T hot sauce 1 T dry mustard Combine all ingredients in a saucepan. Heat until they are well blended. Refrigerate before using (www.thepickledpig.com)

Rib Brine Injection

Pork Ribs 1 tablespoon table salt 1 tablespoon sugar 1 tablespoon Worcestershire 2 tablespoons rice vinegar 1 cup apple juice or low sodium pork, chicken, or beef stock 1 cups water Beef Ribs

1 tablespoon table salt 1 tablespoon sugar 2 tablespoons canola oil 2 teaspoons Worcestershire 2 cups water or low sodium beef stock, or a mix of both For each Rib marinade, mix all the ingredients and combine before injecting. Insert the needle parallel to the grain and go all the way to the center. Press the plunger slowly and ease the needle out. Insert the needle about every 1.5" apart and leave behind about 1 ounce per pound. A little liquid will follow the needle out of the hole, but if it comes spurting out, use less pressure. We want to avoid pockets of liquid. You can cook right away, but if you let the meat rest for an hour or more, even overnight, the injection will disperse more evenly through the meat. Then dry the surface with a paper towel and apply your rub and cook (www.amazingribs.com) Hot & Spicy Poultry Injection

1 cup chicken broth 4 tablespoons Louisiana hot sauce 3 tablespoon Worcestershire sauce 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon cayenne pepper Combine all ingredients and stir until the salt dissolves. Inject into poultry and grill away.

Savory Turkey Injection

1/4 cup light oil 1/4 cup water 3 tablespoons Worcestershire sauce 1 tablespoon salt 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ground bay leaf 1 teaspoon ground thyme 1 teaspoon ground sage 1 teaspoon finely ground black pepper Combine all ingredients in a saucepan and simmer for a few minutes while stirring. You want to make sure the mixture is well mixed and that any herb is small enough to fit through your needle. Cook turkey per the directions on the packaging.

Other injector marinade suggestions Garlic Butter sauce mix

1 Stick butter

1/4 Cup apple juice

2 Tsp brown sugar

1 Tsp Garlic Powder

Creole Butter Recipe

1 can beer of choice

1 pound butter

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly and finely ground black pepper

1 teaspoon cayenne

Orange-Teriyaki Injected Rotisserie Chicken

1/2 cup soy sauce

1 /2 cup orange juice

2 Tablespoons brown sugar

1/4 cup medium-dry sherry

Safe  Minimum  Cooking  Temperatures  Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (°F) Rest Time

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb 160 None

Turkey, Chicken 165 None

Fresh Beef, Veal, Lamb

Steaks, roasts, chops 145 3 minutes

Poultry Chicken & Turkey, whole 165 None

Poultry breasts, roasts 165 None

Poultry thighs, legs, wings 165 None

Duck & Goose 165 None

Stuffing (cooked alone or in bird) 165 None

Pork and Ham Fresh pork 145 3 minutes

Fresh ham (raw) 145 3 minutes

Precooked ham (to reheat) 140 None

Seafood Fin Fish 145 None

Shrimp, lobster, and crabs Cook until opaque. None

Clams, oysters, and mussels Cook until shells open None

Scallops Cook until opaque None

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