Email to Buny      

Grilling: Grilling tips

Source of Recipe

The Grilling Book
There are a few ways to know when foods are done on the grill. The first is by sight. For fish, the flesh should be opaque on the outside but slightly translucent at the very center. For chicken, juices from near the joints should run yellow with just a trace of pink when pierced with a fork or skewer; meat near the bones should be opaque. For steaks or chops, the center meat will shore rare, medium rare or well done to your taste.
You can also utilize internal temperature (use a thermometer). If doing this, you ought to take meats off the grill when they are 5-10 degrees below the desired temperature, because meat will continue to cook once removed. For poultry, look for 175-185ºF. For lamb, 140ºF for rare, 160ºF for medium, 170ºF for well done. Fresh pork is done at around 170ºF. Veal should be around 160-165ºF. Beef will be rare at 130-135ºF, medium at 140ºF, and well done up to 170ºF. Cooked ham should run 130ºF.