Why Using a Barbecue Meat Thermometer Can Help Make Your Cooking Safer and Better

Sometimes it's very difficult to work out whether the meat on a barbecue grill is correctly cooked, especially if it's a large joint of meat or a large bird such as a chicken or turkey. Over-cooked meat will disappoint your barbecue guests, and undercooked meat can be a health risk.

Stories of illnesses after BBQ's are not unusual and sometimes undercooked BBQ food can require emergency medical treatment in hospital.

A barbecue meat thermometer is a good solution to these problems. It can be used to measure the internal temperature of large roasts, steaks and other cooked foods. It does this by means of a probe which is inserted into the meat during or after cooking. The degree to which the meat has been cooked is indicated by its internal temperature.

Should You Always Use a Meat Thermometer?

If you are barbecuing fresh steaks it's not uncommon to cook them rare. Many people prefer them that way. But when you are cooking processed meats (e.g. burgers or English sausages) and large meat joints, chickens, turkeys and ducks they must be cooked until their interior temperatures are high enough to kill harmful bacteria such as Salmonella and E. coli (two of the commonest causes of barbecue meal illnesses).

Many people that barbecue regularly will tell you that you don't need a barbecue meat thermometer if you mostly cook steaks, sausages, hot dogs and burgers, because there are simple manual techniques for testing whether they're cooked or not, and, in the case of steaks whether they're rare, medium or well done.

But if you're cooking large numbers steaks, burgers, hot dogs and sausages you'll find it much easier and safer to manage your cooking if you use a meat thermometer.

How to Use a Barbecue Grill Meat Thermometer

There are lots of different types of barbecue grill meat thermometer, but all of them comprise the same basic components - a long probe and a gauge. The probe is long enough to be inserted into the thickest part of the meat and the gauge attached to it (either directly or by a wire) can either be analogue or digital.

The ones with a gauge directly attached to the probe are called instant-read meat thermometers. They used to be the most common type used for BBQ's, but now electronic remote-read meat thermometers have become very popular. As the name suggests these consist of a probe and a remote digital gauge which is either attached to the probe by wires or linked wirelessly to the probe through a transmitter station.

Whatever type of meat thermometer you use the tip of the probe must be inserted into the thickest part of the meat, but it must not touch any bone in the meat because if it does it'll give an overestimate of the meat temperature. The sensing areas of the probe are always clearly indicated and can be from ½ inch to 2 inches long. Take the length of this sensing area into account when inserting the probe into the meat (i.e. make sure it's at the center of the meat).

If you are cooking chickens, turkeys and ducks, insert the probe into the thigh area near the breast. For red meats, roasts, steaks, burgers or chops insert the probe into the center of the thickest part (i.e. in the case of a steak push the probe into the side, and for an English sausage insert it from the end).

Many BBQ grill recipes provide information on cooking temperatures, but here's a guide on the temperatures to aim for with different types of meats:

Beef and Lamb: Rare 125 degrees F, Medium 160 degrees F, Well-done 170 - 195 degrees F

Pork: Medium 160 degrees F, Well-done 170 - 190 degrees F

Chicken: Well-done 170 - 190 degrees F (chicken should always be well-done)

Duck: Rare 125 degrees F Medium 160 degrees F, Well-done 170 degrees F

Steak: Rare 135 degrees F Medium 140 degrees F, Medium 155 degrees F, Well-done 165 degrees F

What to Look for When Choosing a Barbecue Meat Thermometer

The probe of the meat thermometer should always have a sharp point so that it can be easily pushed into the meat. As indicated above this probe may be attached directly to an analogue dial or to a digital display. In some thermometers the dial or display will show temperature only, but there are others which helpfully indicate the right temperatures for different sorts of meat.

Instant-Read Thermometers

Probe thermometers which provide a direct reading of the internal temperature of meat have been around since Victorian times. Instant-read meat thermometers are the descendants of these Victorian ancestors. They either have analogue or digital displays. Analogue types can often be inserted into the meat to be cooked and left there throughout the cooking period. Digital instant-read thermometers can only be used toward the end of the cooking time. They're not designed to remain in the food as it cooks.

If you decide to buy an instant-read thermometer, make sure it has a nice clear analogue or digital display and that it has a good response time. Some thermometers can take up to 30 seconds to give a reading. This is a long time if you want to carry out your temperature checks quickly.

Make sure you buy your barbecue meat thermometer from a good barbecue accessory shop that has a good range of thermometers to choose from, or if you shop on-line check the customer reviews before purchasing.

Remote-Read Thermometers

There are a lot of different types of remote-read thermometers to choose from. Their cost has tumbled in recent years and they're now very affordable. The probe of a remote-read thermometer is either directly connected by wire to a digital gauge or to a transmitter which sends a wireless signal to a gauge. The advantage of the wireless meat thermometer is that it can be carried around whilst the food is cooking on your barbecue, providing an instant check on temperature wherever you are inside or outside the home. These devices can be very advanced, with special programs to help you keep an eye on and manage your barbecue cooking.

Some people have difficulties getting the transmitter and receiver of their wireless thermometer to communicate, but this is usually more of an operator problem than a malfunction. If you buy one of these thermometers, make sure you read the manual in detail. A more annoying problem is breaking the wires connecting the probe and the gauge or transmitter by accidentally dropping the BBQ lid on them.

However, don't be put off by these potential difficulties. There are thousands of remote-read meat thermometers in use on all types of BBQ grill. They are a fantastic way of making barbecue cooking easier, especially when they used for recipes requiring long cooking times.

To sum up; if you haven't used a barbecue meat thermometer before we recommend that you start with something simple like the basic Weber meat thermometer, and then move onto one of the more advanced remote-reading meat thermometers once you have become proficient at using a meat thermometer in your barbecue cooking.

Grill Warning: Use These Tips To Stop Grease Fires

Grease fires are unfortunately an all too common danger in the cooking, and especially the barbecue, and live fire outdoor kitchen environment. Meats marbled with fat, and poultry dripping oil directly on to an open flame can cause real problems for the apathetic pit master. When you set out to grill use extra caution with high fat content meats like ground beef, sausages and skin on meats like chicken and pork.

Of course you should never leave any open flame unattended. It takes mere moments for flare ups to run out of control. By the time you walk inside the house to get a beverage in the refrigerator you could have a blaze on the kettle grill.

First, if you expect dripping oil or any pooling grease at all consider using a drip pan and an indirect heat source (off set flame or coals) before you cook.

Place a sturdy aluminum pan filled with water (juice or beer may be nice) under the grate beneath the meat or drips. This will avoid major flare ups and protect succulent meats from over cooking. Indirect heat like this is usually desired for cuts thicker than the palm of your hand.

Second, make sure you start with a clean grill. A dirty grill can mean pooling oil and grease that can ultimately flare up.

Third, have a dry chemical fire extinguisher handy whenever grilling. It's O.K. to use the one temporarily from the kitchen (you DO have one in your kitchen right)? Baking soda can also be used to stop a small grease fire. You may need a lot (and baking flour!)

Fourth, NEVER spray water on a grease fire. It will most likely flare up and spread.

Fifth, In the kitchen you can often cover a grease fire with a pan lid. to cut off oxygen. This is very difficult on a grill grate. A heavy wool or flame retardant blanket can sometimes smother a flame.

And finally do not try to move the flaming material. Turn off the burners and if all else fails get away and call 911.

Flare ups can be a real danger with live fire cooking. Keep charcoal grills off wood decks and all grills clear of vinyl siding. In fact its good practice to remove any and all flammable material at least ten feet away from active and hot grills and barbecues. This includes the ground (dry grass can catch fire in an instant in the dry summer months). Use some advance planning and keep it safe. Visit Barbecue Tricks for more tricks and tips to make your cook out fun, delicious, and danger free.

The Secrets to Grilling

All of you who feel like they've mastered the art of grilling, there is no need to read any further. But for the rest of you, mere admirers of Gordon Ramsay and other celebrity chefs - I strongly advise you to keep reading because I am about to share with you the secrets to grilling the right way. And every amateur cook has to know at least the basics of grilling - otherwise all that meat will go to waste. Well, not to waste as long as you don't burn it but you can't really reveal the full potential of the protein if you lack the necessary skills and technique. Without further ado, let us dive right into the delicious world of cooking!

I will share with you plenty of useful tips but if I was limited to only giving you one advice then I'd tell you this: practice! The right way to grill is what really works best for you, and the only way to completely master grilling is to practice a lot. What is the key difference between a professional chef and a home cook? Chefs spend a good eight hours on their feet preparing one dish after another, while a home cook prepares meals one or two times per day. If mastering cooking techniques is one of your priorities then you have to be prepared to fail a few times and even possibly throw out some fine cuts of meat. Eventually, you will feel more comfortable experimenting and you'll reach a point when you know exactly what is going on in front of you. Practice really does make perfect!

By getting into the more technical details, I'd like to point out that there is a difference between grilling and barbecuing. People often think that they are both the same thing but the difference is huge. While traditional barbecue relies on a lot of smoke and low cooking temperature, grilling depends on a higher temperature in order to sear what you are cooking and preserving the juices.

Grilling is similar to broiling. Both methods use direct heat but the main difference is that broiling uses heat coming from above, while in grilling the heat comes from below. Both methods are suitable for cooking tender cuts of fish, chicken, and beef. When it comes to cutting meat, there are hundreds if not thousands of ways to do it but you have to be sure that you're not cooking a piece that is too thick. If you do, the exterior will be overcooked by the time the middle is done. One of the good sides of grilling is that it is a relatively healthy way of preparing meat since most of the fat will drip into the fire but you have to be careful and avoid flare-ups from fat - there is a chance to burn what you're cooking.

By now, you are probably asking yourself what is the best fuel source for grilling. A lot of people use charcoal and make the common mistake of not using enough at the start or adding more when it burns down. As a result, they get food that wasn't seared properly so it overcooks. And what do I mean by overcooking? As soon as you lose the juices, you're done - game over. If the meat is dry then you know you've failed. Using self-starting charcoal briquettes can give food an awful chemical taste - use them as a last resort. You can buy real lump charcoal without any additives - the difference is from here to the moon.

Cleaning your grill is also very important. You always have to start with perfectly clean grill. Can you imagine cooking a fine cut of salmon on a grill that hasn't been cleaned for two or three sessions? If cleaning is a nuisance to you, then you can order grill cleaning for your home. If you think you can live through one grill cleaning then remember to remove all food residue with a wire brush while the grate is still hot at the end of the cooking session. It is clever to always spray some vegetable oil on the grill in order to avoid sticking.

Now, let's start cooking. It is vital to have your grill on the right temperature before you start cooking. Many home cooks, especially those using gas grills, wait until right before they start cooking but this is a common mistake. The grill has to be preheated 15 to 30 minutes before the first cut of meats "steps on the dance floor". Have all your cooking tools on standby including sauces and seasoning. It is always useful to have a spray bottle with water for accidental flare-ups. Also, you have to be very familiar with your grill. Knowing where the hot and cooler spots are can sometimes make or break your performance.

The preparation of ingredients is something you're probably familiar with but we can't really skip it. If you're cooking a steak it is best to remove most of the excess fat and season with some salt before you start. With fish, I prefer to place it in a zip lock bag with some olive oil and herbs. In most cases, you'd want to precook chicken in the oven to lessen cooking time which will give you control over browning. No matter what ingredients you're cooking with, always bring them to room temperature before you start! This is a law!

Marinades can make a huge difference in adding taste. Personally, I never cook without marinade. There thousands of recipes for marinades so you better check your cookbooks and find out what sounds tasty to you. Just remember to pat dry the meat when cooking with marinade in order to avoid flare-ups. Barbecue sauces are often used in grilling and people often prefer the commercial products but it is best to always cook with fresh ingredients. The most basic barbecue sauce includes tomatoes, onion, vinegar, mustard, and brown sugar. You can create your own versions of this by adding ingredients. Personally, I love using red wine instead of vinegar.

The most frequent question when it comes to grilling is "how often you cook the meat?" and I will address this as well. So, how can I tell when my meat is done? You will find thousands of guides but it comes down to experience. Follow the guides in your cookbooks, but always touch the meat at difference intervals so you can become familiar with texture and firmness. Master cooks are often able to determine the condition of a cut just by seeing its colour and touching it. Cool, huh?

This is only the just of grilling and there is a lot more to learn, but if you are a newbie you can't get any better if you don't roll up your sleeves and light up the grill. Grilling is always a good alternative to cooking indoors during the summer. With time and a lot of practice you will surely master this cooking method.

Why Using a Barbecue Meat Thermometer Can Help Make Your Cooking Safer and Better

Sometimes it's very difficult to work out whether the meat on a barbecue grill is correctly cooked, especially if it's a large joint of meat or a large bird such as a chicken or turkey. Over-cooked meat will disappoint your barbecue guests, and undercooked meat can be a health risk.

Stories of illnesses after BBQ's are not unusual and sometimes undercooked BBQ food can require emergency medical treatment in hospital.

A barbecue meat thermometer is a good solution to these problems. It can be used to measure the internal temperature of large roasts, steaks and other cooked foods. It does this by means of a probe which is inserted into the meat during or after cooking. The degree to which the meat has been cooked is indicated by its internal temperature.

Should You Always Use a Meat Thermometer?

If you are barbecuing fresh steaks it's not uncommon to cook them rare. Many people prefer them that way. But when you are cooking processed meats (e.g. burgers or English sausages) and large meat joints, chickens, turkeys and ducks they must be cooked until their interior temperatures are high enough to kill harmful bacteria such as Salmonella and E. coli (two of the commonest causes of barbecue meal illnesses).

Many people that barbecue regularly will tell you that you don't need a barbecue meat thermometer if you mostly cook steaks, sausages, hot dogs and burgers, because there are simple manual techniques for testing whether they're cooked or not, and, in the case of steaks whether they're rare, medium or well done.

But if you're cooking large numbers steaks, burgers, hot dogs and sausages you'll find it much easier and safer to manage your cooking if you use a meat thermometer.

How to Use a Barbecue Grill Meat Thermometer

There are lots of different types of barbecue grill meat thermometer, but all of them comprise the same basic components - a long probe and a gauge. The probe is long enough to be inserted into the thickest part of the meat and the gauge attached to it (either directly or by a wire) can either be analogue or digital.

The ones with a gauge directly attached to the probe are called instant-read meat thermometers. They used to be the most common type used for BBQ's, but now electronic remote-read meat thermometers have become very popular. As the name suggests these consist of a probe and a remote digital gauge which is either attached to the probe by wires or linked wirelessly to the probe through a transmitter station.

Whatever type of meat thermometer you use the tip of the probe must be inserted into the thickest part of the meat, but it must not touch any bone in the meat because if it does it'll give an overestimate of the meat temperature. The sensing areas of the probe are always clearly indicated and can be from ½ inch to 2 inches long. Take the length of this sensing area into account when inserting the probe into the meat (i.e. make sure it's at the center of the meat).

If you are cooking chickens, turkeys and ducks, insert the probe into the thigh area near the breast. For red meats, roasts, steaks, burgers or chops insert the probe into the center of the thickest part (i.e. in the case of a steak push the probe into the side, and for an English sausage insert it from the end).

Many BBQ grill recipes provide information on cooking temperatures, but here's a guide on the temperatures to aim for with different types of meats:

Beef and Lamb: Rare 125 degrees F, Medium 160 degrees F, Well-done 170 - 195 degrees F

Pork: Medium 160 degrees F, Well-done 170 - 190 degrees F

Chicken: Well-done 170 - 190 degrees F (chicken should always be well-done)

Duck: Rare 125 degrees F Medium 160 degrees F, Well-done 170 degrees F

Steak: Rare 135 degrees F Medium 140 degrees F, Medium 155 degrees F, Well-done 165 degrees F

What to Look for When Choosing a Barbecue Meat Thermometer

The probe of the meat thermometer should always have a sharp point so that it can be easily pushed into the meat. As indicated above this probe may be attached directly to an analogue dial or to a digital display. In some thermometers the dial or display will show temperature only, but there are others which helpfully indicate the right temperatures for different sorts of meat.

Instant-Read Thermometers

Probe thermometers which provide a direct reading of the internal temperature of meat have been around since Victorian times. Instant-read meat thermometers are the descendants of these Victorian ancestors. They either have analogue or digital displays. Analogue types can often be inserted into the meat to be cooked and left there throughout the cooking period. Digital instant-read thermometers can only be used toward the end of the cooking time. They're not designed to remain in the food as it cooks.

If you decide to buy an instant-read thermometer, make sure it has a nice clear analogue or digital display and that it has a good response time. Some thermometers can take up to 30 seconds to give a reading. This is a long time if you want to carry out your temperature checks quickly.

Make sure you buy your barbecue meat thermometer from a good barbecue accessory shop that has a good range of thermometers to choose from, or if you shop on-line check the customer reviews before purchasing.

Remote-Read Thermometers

There are a lot of different types of remote-read thermometers to choose from. Their cost has tumbled in recent years and they're now very affordable. The probe of a remote-read thermometer is either directly connected by wire to a digital gauge or to a transmitter which sends a wireless signal to a gauge. The advantage of the wireless meat thermometer is that it can be carried around whilst the food is cooking on your barbecue, providing an instant check on temperature wherever you are inside or outside the home. These devices can be very advanced, with special programs to help you keep an eye on and manage your barbecue cooking.

Some people have difficulties getting the transmitter and receiver of their wireless thermometer to communicate, but this is usually more of an operator problem than a malfunction. If you buy one of these thermometers, make sure you read the manual in detail. A more annoying problem is breaking the wires connecting the probe and the gauge or transmitter by accidentally dropping the BBQ lid on them.

However, don't be put off by these potential difficulties. There are thousands of remote-read meat thermometers in use on all types of BBQ grill. They are a fantastic way of making barbecue cooking easier, especially when they used for recipes requiring long cooking times.

To sum up; if you haven't used a barbecue meat thermometer before we recommend that you start with something simple like the basic Weber meat thermometer, and then move onto one of the more advanced remote-reading meat thermometers once you have become proficient at using a meat thermometer in your barbecue cooking.

Grill Warning: Use These Tips To Stop Grease Fires

Grease fires are unfortunately an all too common danger in the cooking, and especially the barbecue, and live fire outdoor kitchen environment. Meats marbled with fat, and poultry dripping oil directly on to an open flame can cause real problems for the apathetic pit master. When you set out to grill use extra caution with high fat content meats like ground beef, sausages and skin on meats like chicken and pork.

Of course you should never leave any open flame unattended. It takes mere moments for flare ups to run out of control. By the time you walk inside the house to get a beverage in the refrigerator you could have a blaze on the kettle grill.

First, if you expect dripping oil or any pooling grease at all consider using a drip pan and an indirect heat source (off set flame or coals) before you cook.

Place a sturdy aluminum pan filled with water (juice or beer may be nice) under the grate beneath the meat or drips. This will avoid major flare ups and protect succulent meats from over cooking. Indirect heat like this is usually desired for cuts thicker than the palm of your hand.

Second, make sure you start with a clean grill. A dirty grill can mean pooling oil and grease that can ultimately flare up.

Third, have a dry chemical fire extinguisher handy whenever grilling. It's O.K. to use the one temporarily from the kitchen (you DO have one in your kitchen right)? Baking soda can also be used to stop a small grease fire. You may need a lot (and baking flour!)

Fourth, NEVER spray water on a grease fire. It will most likely flare up and spread.

Fifth, In the kitchen you can often cover a grease fire with a pan lid. to cut off oxygen. This is very difficult on a grill grate. A heavy wool or flame retardant blanket can sometimes smother a flame.

And finally do not try to move the flaming material. Turn off the burners and if all else fails get away and call 911.

Flare ups can be a real danger with live fire cooking. Keep charcoal grills off wood decks and all grills clear of vinyl siding. In fact its good practice to remove any and all flammable material at least ten feet away from active and hot grills and barbecues. This includes the ground (dry grass can catch fire in an instant in the dry summer months). Use some advance planning and keep it safe. Visit Barbecue Tricks for more tricks and tips to make your cook out fun, delicious, and danger free.

Charcoal Vs Propane The Great Grilling Debate

If you're a griller of any level, you have a preference for the type of fuel you burn to cook your meals. There are two camps that are common in the world of grilling and barbecuing. You're either a Gas Guy or a Charcoal Guy. What's the difference? Let's take a look at some of the pros and cons for each.

Propane/Natural Gas Grills

Pros:

Ready for cooking almost instantly No cleanup of ashes No charcoal to purchase or light Clean burning, no smoke or odor Doesn't impart a flavor to your food

Cons:

Doesn't impart flavor to your food. While this can be a pro, many BBQ and grilling enthusiasts enjoy the smoky goodness that hardwood charcoal can add to their meats Propane tanks are unreliable. You may have enough fuel to finish cooking, you may not. A gauge will help alleviate some of this problem Propane can be dangerous. If you're not keeping a close eye on the condition of your tanks, you could be in for a disaster You have to lug around a 25lb canister anytime you want to move your grill to a different location Not well suited for low temperature cooking

This is not an exhaustive list by any standard, just some of the more common pros and cons involved with using Propane as your primary fuel source. Many a fine meal has been created with the assistance of propane and natural gas.

Charcoal/Hardwood

Pros:

Imparts a flavor to all foods cooked with it. You can supplement your charcoal with hardwoods to further enhance flavor High temps are a snap with charcoal Maintaining a lower, longer cook time is possible with charcoal by simply positioning your food away from the heat source You get the "authentic" experience of cooking over hot coals

Cons:

Takes longer to get coals up to temperature for cooking Ash cleanup and disposal You can't easily regulate your temps by simply dialing down the flame You have to keep charcoal on hand at all times for impromptu grilling sessions

While I mentioned charcoal is more "authentic" that's really subjective. Gas grills have been around long enough now that it's more a matter of preference than it is anything else. You can create delicious meals with either method, and in the end it all comes down to what you are more comfortable with using in your endeavors.

Just a final word on either method of cooking. No matter which fuel source you prefer, the key to creating great BBQ and grilled foods is technique. Take your time and study the methods you are using. Look to the friends and family who are skilled in the art of BBQ'ing for advice on how to improve your process. As with anything you undertake, grilling and BBQ'ing expertise is earned through trial and error. Learn from your mistakes, and you'll find yourself at the top of the grilling world before you know it.