Before removing from the grill, insert a meat thermometer halfway into the thickest part of the meat, making sure it does not go through to the other side.

The thermometer should give a reading in about 15-20 seconds. All hamburgers made with ground beef need to be cooked to an internal temperature of 160 degrees to avoid harmful bacteria such as E. coli.

Cooking ground beef until the pink is gone is not always an indicator of thorough cooking. Ground beef can still be pink inside and cooked to a safe 160 degrees, so color is not always a true indicator. Ground and whole poultry should be cooked to 165 degrees and chops, steaks and roasts from beef, veal or lamb are properly cooked at 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.

Make sure the meat thermometer reads 150 degrees for chops and roast from pork. When preparing your meats before throwing on the grill, marinate foods in the refrigerator, not on the counter or outdoors.


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