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Is It Done Yet?

Type of Meat Ideal Temp Grill Temp
chicken & turkey breast: 160-165

thigh: 170-175

medium (350-375)
beef & lamb rare: 120-130

med rare:130-135

medium: 140-150

med well: 155-165

hot (400-450) or

medium (350-375)

veal medium: 140-150 medium (350-375)
pork medium: 140

med well: 150-160

medium to hot (350-450)
fish medium rare: 120

medium: 135

medium (350-375)
Is It Done Yet?

It always makes us sad to pull a beautiful piece of meat off the grill, only to find when our guests cut into it that it's been overcooked. Even twenty-four hours in a great marinade can't insure that your pork tenderloin won't be tough and dry when it hits the plate. Truth is, that as much as you want to believe that you just "know" when that burger's done, the only way to be absolutely sure is to use a good food thermometer. In the sidebar are some rough guidelines for the "ideal" final temperatures for some meats. These may be our "ideal" ways to present these meats, but we urge you to consider them.

Our grandmothers had to cook well-done pork because of parasites that existed in the animals at that time. Today's producers grow a very clean product that no longer threatens human health if not cooked to the point where it's tasteless and stringy. Our "ideal" pork chop is slightly pink in the middle. If you just can't stand the idea of that, add about 10 degrees to our recommended finished temperature.

Depending on the physical mass of the meat, the internal temperature will continue to rise 5-10 degrees AFTER it is removed from the grill. The larger the piece, the higher the temperature will rise. We almost always recommend removing the meat from the grill and letting it set, covered with foil, for at least 5 mins (up to 15 for large roasts, such as beef tenderloin) while the juices settle, and the temperature stabilizes.

The temperatures are given in degrees Fahrenheit.

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