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BBQ Cooking Temperatures

  • After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large resealable plastic food storage bag. Just toss out the bag.
  • To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
  • Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.
  • Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.
  • Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.
  • Test meat, poultry and seafood for proper doneness. Here are some guidelines:
Beef, Veal, Pork & Lamb (Ground) No pink color (160°F)
Beef, Veal & Lamb (Chops, Steaks) Medium (160°F) - Well-Done (170°F)
Pork (Pieces) No pink color; clear juices (170°F)
Chicken or Turkey (Ground) No pink color (165°F)
Chicken or Turkey (Whole or Pieces) No pink color; clear juices (180°F)
Fish Fillets Flake easily with a fork
  • Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.
  • Eat grilled foods while they are hot. Keep food covered until ready to serve.
  • Use separate serving utensils for meat and salads.
  • Discard food after 1 hour in the sun
BBQ Cooking Temperatures
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