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Grilling Temperatures

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Grilling Temperatures

Keep food safety at the top of your to-do list with the following grilling tips and guidelines:

  • A good dial or digital food thermometer will help eliminate any worry you have about undercooked meats.
  • Thoroughly thaw frozen meat and chicken before grilling so it cooks more evenly.
  • For added safety, never partially grill meat or chicken and finish cooking later.

The USDA recommends the following internal temperatures:

Type of Meat
Recommended Internal Temperature
Whole Chicken
165°F
Chicken Breasts
165°F
Ground Chicken
165°F
Ground Meats
160°F
Beef, Pork, Lamb & Veal
145°F and allow 3 minutes resting
Reheating Fully Cooked Meats
165°F

*Temperature guidelines provided by the U.S. Department of Agriculture.

Keep it clean!

To avoid cross-contamination, use separate utensils and platters for raw and cooked foods. Harmful bacteria in raw meats and chicken and their juices can contaminate your cooked food.

When camping or tailgating, try to find a source of clean water. If one isn't available, bring bottled water for preparation and cleaning. Pack clean cloths or moist towelettes to clean surfaces and keep your hands clean.

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