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Indirect Cooking
Poultry and large cuts of meat cook slowly to perfection on
the grill by indirect heat. Place food over unlit burner(s); the
heat from lit burners circulates gently throughout the grill,
cooking meat or poultry without the touch of a direct flame.
This method greatly reduces flare-ups when cooking extra
fatty cuts because there is no direct flame to ignite the fats
and juices that drip during cooking.
I Burner Cooking
Cook with direct or indirect heat.
Best for smaller meals or foods.
Consumes less fuel.
Indirect Cooking Instructions
" Always cook with the lid dosed.
" Due to weather conditions, cooking times may vary.
During cold and windy conditions the temperature setting
may need to be increased to insure sufficient cooking
temperatures.
" Place food over the unlit burner(s).
2 Burner Cooking
Great indirect cooking on low.
Produces slow, even heating.
ideal for slow roasting and baking.
Food Safety
Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
Separate- Separate raw meats and poultry from ready-to-
eat foods to avoid cross contamination. Use a clean
platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
temperatures.
Chlll: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotllne
at 1-800-535-4555 (In Washington, DC (202) 720-3333,
10:00 am-4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
" Meat and poultry cooked on a grill often browns very fast
on the outside. Use a meat thermometer to be sure food
has reached a safe internal temperature, and cut into
food to check for visual signs of doneness.
" Whole poultry should reach 165 ° F.Juices should run clear
and flesh should not be pink.
" Hamburgers made of any ground meat or poultry should
reach 160 ° F, and be brown in the middle with no pink
juices. Beef, veal and lamb steaks, roasts and chops can
be cooked to 145 ° FoAll cuts of pork should reach 160 ° Fo
" NEVER partially grill meat or poultry and finish cooking
later. Cook food completely to destroy harmful bacteria.
" When reheating takeout foods or fully cooked meats like
hot dogs, grill to 165 ° F, or until steaming hot.
WARNING: To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures listed in the
table below.
USDA* Safe Minimum internal Temperatures
Fish 145°F
Pork 160°F
Egg Dishes 160°F
Steaks and Roasts of Beef,
Veal or Lamb 145°F
Ground Beef, Veal or Lamb 160°F
Whole Poultry (Turkey,
Chicken, Duck, etc.) 165°F
Ground or Pieces Poultry 165°F
(Chicken Breast, etc.)
_United States Department of Agriculture
10 o 464220311
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