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- It is important to invest in a quality meat thermometer. Most are a probe you stick in the center of the meat for a quick read and cannot be left in the meat. Those that can be left in the meat are generally more expensive; they are typically attached to a wire that runs outside the grill.
- Internal temperature readings of meats should be taken with a meat thermometer inserted at an angle in the center of the thickest portion of the meat.
- When using a thermometer for smaller cuts of meat, such as chicken breast or pork chops, insert the thermometer horizontally in the end of the thicker portion of meat.
- When reading internal temperatures of meats, remove meat from the heat of the grill, read the temperature, and then return meat to the grill if further cook time is necessary.
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- For bone-in cuts of meat, make a small slit near the bone to determine internal color and degree of doneness.
- For boneless cuts of meat, make a small slit to the center of the thickest portion of the meat.
- For thicker meat portions, it is best to use a quick recovery thermometer for more accurate temperature readings.
- If a meat thermometer is not applicable, such as with stuffed meats, kebab skewers, and thin fish fillets, use the “Touch Method”:
RARE = soft and yielding
DONE = firm
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