Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on the grill by indirect heat. Place food over unlit burner(s); the heat from lit burners circulates gently throughout the grill, cooking meat or poultry without the touch of a direct flame. This method greatly reduces
1 Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
•Always cook with the lid closed.
•Due to weather conditions, cooking times may vary. During cold and windy conditions the temperature setting may need to be increased to insure sufficient cooking temperature.
•Place food over over unlit burner(s).
Food Safety
Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures. Chill: Refrigerate prepared foods and leftovers promptly. For more information call: USDA Meat and Poultry Hotline at
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
•Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.
•Whole poultry should reach 180° F; breasts, 170° F. Juices should run clear and flesh should not be pink.
•Hamburgers made of any ground meat or poultry should reach 160° F, and be brown in the middle with no pink juices Beef, veal and lamb steaks, roasts and chops can be cooked to 145° F. All cuts of pork should reach 160° F.
•NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
•When reheating takeout foods or fully cooked meats like hot dogs, grill to 165° F, or until steaming hot.
2 Burner Cooking
Great indirect cooking on low. Produces slow, even heating. Ideal for slow roasting and baking.
WARNING: To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the table below.
USDA* Recommended Safe Minimum Internal Temperatures
USDA* S fe Minimum Internal Temperatures |
| |
Beef, Veal, Lamb and Pork – Whole Cuts** | 145° F |
|
Fish | 145° F145°F | |
|
|
|
PorkBeef, Veal, Lamb and Pork – Ground | 160° F160°F | |
|
| |
EEgg Dishes | 160° F160°F | |
|
|
|
SteaksTurkey, andChickenRoasts& ofDuckBeef,– Whole, Pieces & | 165° F | |
VealGroundor Lamb | 145°F | |
|
| |
Ground Beef, Veal or Lamb | 160°F |
|
* United States Department of Agriculture |
|
|
Whole Poultry (Turkey, |
|
**Allow meat to rest three minutes before carving or consuming. | |
Chicken, Duck, etc.) | 165°F |
Ground or Pieces Poultry | 165°F |
(Chicken Breast, etc.) |
|
*United States Department of Agriculture
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