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Safety Tip #1
(Make Sure Your Meats Are Fully Cooked)no crocagator tartar
Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.
MEATS
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
GROUND MEATS
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
POULTRY
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
NEVER partially grill meat or poultry and finish cooking later
.
May help some folks, then it may not. may not be the best information or maybe the best information..
any ways..feel free ta rip it apart
or add to it
. like maybe add yer meat probe after an hour on the smoker and do not watse towels it is okay to use the byrd towel to clean up then use it to clean up the beef area. anyways have fun and smoke on a clean smoker.
(Make Sure Your Meats Are Fully Cooked)no crocagator tartar
Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.
MEATS
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
GROUND MEATS
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
POULTRY
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
NEVER partially grill meat or poultry and finish cooking later
.May help some folks
, then it may not. may not be the best information or maybe the best information..any ways..feel free ta rip it apart
or add to it. like maybe add yer meat probe after an hour on the smoker and do not watse towels it is okay to use the byrd towel to clean up then use it to clean up the beef area. anyways have fun and smoke on a clean smoker.
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