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Idiomas disponibles
Cooking
on your new grill is a hands-on
experience,
and it
is recommended
to remain
outside with your grill while
cooking.
Grilling
can be affected
by many external
conditions.
In cold weather, you will need more heat to
reach an ideal cooking
temperature,
and grilling
may take
longer.
The meat's internal
temperature
and thickness
can
also affect
cooking
times.
Cold and thicker
meats will take
longer to cook.
Internal Meat Temperatures
Meat cooked
on a grill often browns very fast on the
outside.
Therefore,
use a meat thermometer
to ensure it has
reached
safe internal
temperatures.
USDA _ Recommended
Safe Minimum
Internal
Temperatures
Beef, Veal, Lamb and Pork - Whole
Cuts _
145 ° F
Fish
145 ° F
Beef, Veal, Lamb and Pork - Ground
160 ° F
E99 Dishes
160 ° F
Turkey, Chicken & Duck - Whole,
Pieces & Ground
165 ° F
United States Department
of Agriculture
_AIIow
meat to rest three minutes before carving
or consuming.
Please
refer
to the USDA
for complete,
up-to-date
information.
Our
internal
temperature
chart
is based
on
USDA
standards
for
meat
doneness.
Check
it out at
www.isitdoneyet.gov
Sauces
Sauces containing
sugars and fats can cause flare-ups,
and
your food
may burn.
In general,
apply
these sauces during
the final 10 minutes of cooking.
Keep in mind, use of
excessive sauces or glazes will also require extra cleaning
afterwards.
Marinades
and Rubs
To enhance the flavor
of grilled
foods, a liquid marinade
or
dry rub can be used prior to cooking.
Meat can be either
soaked or injected
with liquid marinade
up to 24 hours
prior to grilling.
Dry rubs can be applied
directly
to the
meat immediately
before grilling.
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Wood Chips
For extra smoke flavor
when grilling,
try adding
wood chips.
Soak the chips in water for approximately
30 minutes
before adding
to a smoke box or pan.
Place smoke box or
pan on top of the cooking
grate above the flame.
Turn grill
on high until the wood starts to smoke.
Reduce heat to
desired
temperature
for cooking,
and place food on
cooking
grate as desired.
Close lid to retain more smoke.
Hardwood
varieties
that work particularly
well with grilled
foods
include Alder, Apple, Cherry, Grapevines,
Hickory,
Mesquite,
Oak, Rosemary and Sassafras.
Skewers
Metal
skewers should be flat, with long handles.
Round
skewers allow food
to roll when turned,
so it may not cook
as evenly.
Use metal skewers when cooking
meat kabobs.
Wooden
skewers should be soaked in water
for an hour
before use, and are best used for quick cooking
foods
such
as vegetables
and fruits.
Utensils
Use tongs or a spatula to handle the food instead of a fork,
and don't turn the food too
often.
Piercing the food
with a fork will release
juices that you want in
the meat, and may
cause flare-ups.
,J
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