www.britishbarbecue.co.uk
WHEN IS IT COOKED?
One of the hardest things
in barbecuing is trying to determine when your food is cooked. This generally
comes with practice, and adhering to the following:
Know the meat you are cooking (poultry, beef, pork), the cut (brisket, ribs,
breast, etc.), thickness, and size.
The temperature of the barbecue should be kept constant for the best results.
Remember that every time you open the lid of your grill or smoker, the internal
temperature will drop. Don't open the lid just to look, open it when you have
a reason, such as adding coals, checking temperature, rotating food or mopping
If there is a wind blowing, if it is cold, damp or wet you will need to pay
more attention to keeping your barbecue temperature consistent.
If your food is getting burnt on the outside but cool on the inside you're
grilling, not
barbecuing. Try wrapping it in foil. This will keep the outside from becoming
further charred, but allow the inside to cook. This also traps moisture and
natural meat juices making for very juicy barbecue
When slow cooking your foods, a "smoke ring" will develop as your
meat is being cooked. This smoke ring is commonly red in colour and may be
anywhere from 1/8 inch to perhaps ½ inch or more. Don't mistake this for what
appears to be uncooked food.
We
believe very strongly in using instant read thermometers to tell when your
food is cooked. It is safe, easy and foolproof. The modern digital thermometer
unit on the right above has a probe connected to it by means of a heatproof
flexible cable. You can
position the probe in the food that is being cooked. Connect it to the digital
thermometer unit (which sits outside the barbecue), it also has a settable
maximum temperature alarm and timer .
Close the lid and monitor the internal temperature of the food without opening
the lid. Remember to insert the probe of your thermometer into the thickest
part of the meat, staying away from bone since bone gets hotter than the actual
meat.
APPROXIMATE GRILL A SMOKER TEMPERATURES
| Type of Cooking | Comments | Temp |
|
Barbecuing |
Cooking over many hours | 90C to 110C |
| Low Grilling | Good for fish and vegetables and delicate foods | 140C to 150C |
| Roasting | Cooking time about 1 to 3 hours little smoke flavour | 160C to 170C |
| Medium Hot Grilling | Normal grilling temperature | 230C to 260C |
| Hot Grilling | Good for Stakes | 290C Plus |
| Food |
Doneness | Temp |
| BBQ
Pork Pork Shoulders Pork Butts |
Sliceable Sliceable and Pullable Pullable |
83C 87C 89C to 91C |
| Fish Done | Flaking just opaque | 54C to 57C |
| BBQ
Beef Beef Brisket |
Well Done | 86C to 89C |
| Beef Roasts Steaks |
Rere Medium Rare Medium Medium Well Well Done |
49C to 55C |
| Chicken
Whole Chicken Breast |
Medium Well Done |
72C to 77C 78C to 80C |
| Duck | Well Done | 80C |
| Minced
Meat Beef, Pork or Lamb |
Medium Well Done |
72C 78C |
| Ham
fully Cooked Not fully Cooked |
Well
Done Well Done |
61C 72C |
| Lamb | Medium
Rare Medium |
66C 72C |
| Pheasant | Well Done | 75C |
| Pork Roasts, Chops |
Medium
Rare Medium |
72C 78C |
| Sausage | Well Done | 78C |
| Turkey
Whole Breast Dark meat |
Well
Done Medium Rare Medium |
80C 75C 80C |
| Veal | Medium | 72C |
| Venison | Medium | 72C |
DISCLAIMER
The Temperatures shown on this
web site are the ones used by barbecuers for many years, but are not necessary
the ones recommended by the food hygiene authority in the country you live
in, please check with your local authority for up to date information .
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