Well...the 4th of July is among us. This is a day for shooting off fireworks both legal and illegal, enjoying time with family and grilling our favorite foods.
Before you go grill up a bunch of food for your family and friends remember FOOD SAFETY! When you bring your meats home make sure you are storing them at the proper temperature. Frozen meats should be kept at (32 degrees to 0). Thawing meats are best done in the refrigerator.
Now...on to the grilling!
When grilling in the back yard, a lot of people seem to think they can cook by color! TIP# 4,080: Spend $15 and get yourself a digital thermometer. This takes the guess work out of the age old question “is it done yet?” It allows you to cook your food to perfection, no undercooking, no overcooking, just right!
Burgers (160º F)
I was found that 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F,
Frankfurters (hotdogs) and Sausage (160º F)
4th of July is the day that most Hotdogs and Sausage of all sorts will be consumed. Most hotdogs that you buy are already cooked, so what you are doing is warming them up. When you are heating your hot dogs, or cooking your raw Sausage cook to an internal temperature of 160 degrees F. The Food Code says 160º F (72º C) and this temperature we adopt as the recommended temperature for cooking meats. Also, for the love of God and all meats grillable, please make sure you are turning your hotdogs and sausage with tongs and not a fork.
Chicken breast, Whole Chicken, Bone –in Chicken parts (165º F)
Chicken is like a blank canvas. You can do some amazing things with spices and the sort. Again, use a thermometer to take the guess work out. You have the potential to get very sick from undercooked chicken or you can over cook it and your family and friends will remember it.
Note: If you marinade your meat...DO NOT USE THE SAME MARINADE THE MEAT WAS SITTING IN TO BASTE YOUR MEAT WHILE IT IS COOKING. Save some in an extra bowl and use that marinade so your meat won’t get dry.
Steaks and such.
Fun with food all starts with being safe. When you are talking about Muscle meats like steaks or roast, you want to cook these to (145 °F medium rare), (160 °F medium), (170 °F well done)
Thes guidelines were taken from the USDA Food Safety and Inspection Service.
Approximate Beef Cooking Times °F
Type of Beef Size Cooking Method Cooking Time Internal Temperature
Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. Medium rare 145°
Rib Roast, boneless rolled 4 to 6 lbs. Roast 325° Add 5-8 min./lb. to times above Same as above
Chuck Roast, Brisket 3 to 4 lbs. *Braise 325° *Braise 325° Medium 160°
Round or Rump Roast 2 1/2 to 4 lbs. Roast 325° 30-35 min./lb. Medium rare 145°
Tenderloin, whole 4 to 6 lbs. Roast 425° 45-60 min. total Medium rare 145°
Steaks 3/4" thick Broil/Grill 4-5 min. per side Medium rare 145°
Stew or Shank Cross Cuts 1 to 1 1/2" thick Cover with liquid; simmer 2 to 3 hours Medium 160°
Short Ribs 4" long and 2" thick *Braise 325° 1 1/2 to 2 1/2 hours Medium 160°
Happy Grilling.
