Indirect Cooking
Poultryand large cutsof meat cook slowly toperfection onthe grill
byindirect heat.Place food over unlit burner(s); the heat from lit
burnerscirculates gentlythroughout the grill, cooking meat or
poultrywithout the touch of a directflame. This methodgreatly
reducesflare-ups when cooking extra fatty cuts becausethere is no
directflame to ignite the fats andjuices that drip during cooking.
1Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods
Consumes less fuel.
Indirect Cooking Instructions
• Alwayscook with the lid closed.
• Dueto weather conditions,cooking times mayvary. During
coldand windyconditions the temperature setting may
need to beincreased to insure sufficient cooking
temperature.
• Placefood over over unlit burner(s).
2 BurnerCooking
Great indirect cooking on low.
Produces slow, even heating.
Ideal for slow roasting and baking.
Food Safety
Foodsafety isa very important part ofenjoying theoutdoor
cookingexperience. To keepfood safe from harmful bacteria,
followthese fourbasic steps:
Clean: Wash hands, utensils, andsurfaces with hot soapy water
beforeand after handling raw meat and poultry.
Separate: Separateraw meatsand poultry from ready-to-eat
foodsto avoid cross contamination. Use a clean platter and
utensilswhen removing cookedfoods.
Cook: Cookmeat and poultry thoroughly to kill bacteria.Use a
thermometerto ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftoverspromptly. For
more informationcall: USDA Meat and Poultry Hotlineat
1-800-535-4555 (In Washington, DC (202) 720-3333, 10:00 am
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
hasreached a safe internal temperature, and cut into food
tocheck for visual signs of aloneness.
• Whole poultry should reach180° F; breasts, 170° F.Juices
shouldrun 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 chopscan
becooked to145°F. All cutsof porkshould 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
hotdogs, grill to 165°F, or untilsteaming hot.
WARNING: Toensure that it is safeto eat, food must be cooked
tothe minimum internal temperatures listed in the table below.
USDA* Safe Minimum Internal Temperatures
Fish 145°F
Pork 160°F
EggDishes 160°F
Steaksand Roastsof Beef,
Veal or Lamb 145°F
O[oundBeel, a!0[Lamb ................................................! 60° E
Whole Poultry (Turkey,
Ground or Pieces Poultry 165°F
(Chicken Breast,etc.)
*UnitedStates Departmentof Agriculture
10°640-01303702-3-58