How do you know it’s done?

If you don’t regularly use a meat thermometer, I highly recommend you begin doing so immediately.  Here’s why:

For some reason, I’ve always used a meat thermometer when cooking meat in the oven or smoker, but somehow thought I didn’t need one when I was grilling. I guess, having worked in several restaurants, I figured I could tell how a steak was done by look and feel. However, I’ve learned that I am much more consistent at producing great tasting steaks, as well as chops and chicken, when I use a meat thermometer.

Having just experienced another birthday this month (I’ve lost track of how many by now) I suppose I’ve succumbed to the wisdom that I’m more likely to impress guests with great taste and texture than by attempting to guess when the meat is done. Initially, I only thought it necessary to use a thermometer when grilling beef. However, I’ve gradually learned that it’s also beneficial when cooking pork or chicken.

Of course, when dealing with pork and chicken it’s critical that the meat is thoroughly cooked for food safety reasons. Too often, when not using a meat thermometer, the pork or chicken is either undercooked and unsafe for consumption or overcooked and tasteless. This is why I recommend using a meat thermometer even when cooking meat other than beef. Doing so will result juicier and tastier meat.

When using a meat thermometer, it’s important to remember a few key temperatures: 165°F for poultry, 155°F for ground meat, 145°F for pork and seafood. The food safety requirement for fresh beef and lamb is 145°F. However, if you like medium rare beef, as I do, target a final internal temperature of 130°F.

Pro Tip. The internal temperature continues to rise 5 to 10 degrees even after removing meat from the grill. So, remember to plan for this when determining when to remove the meat from the grill and allowing it to rest.