Grilling is a summer staple for many people. From hamburgers, hot dogs, to chicken breasts, there is something uniquely satisfying about the char and smoke flavor that grilling provides. However, even the most experienced grill masters can easily get lost in the different ways to grill, let alone how to cook each meat to perfection. At Grillin-n-Livin, we believe that grilling is an art form that requires technique, patience, and understanding. In this guide, we will share tips, tricks, and steps to ensure that each meat is cooked at the proper temperature on your grill. So grab your tongs, your meat thermometer, and let’s get grilling!

Know That Your Food is Safe to Eat

Best Cooking Temperatures:

1. Poultry: 165° Fahrenheit
   
   
2. Pork: 145° Fahrenheit
   
   
3. Beef, veal, and lamb:
   1.  Rare – internal temperature = 120-125° Fahrenheit
   2. Medium rare – internal temperature = 130-135° Fahrenheit
   3. Medium – internal temperature = 140-145° Fahrenheit
   4. Medium well – internal temperature = 150-155° Fahrenheit
   5. Well done – internal temperature = 160° Fahrenheit or higher

4. Seafood: 145° Fahrenheit
   
   

Tip: Typically, you rest a cut (beef, veal, lamb) for about 5-15 minutes before serving. This means the cut will continue to increase or decrease in temperature, which accounts for the range.

• To measure the internal temperature of your grilled food, use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding bones, and wait for a few seconds to get an accurate reading.
  
• Additionally, you should also ensure that the food was handled and stored properly before and during cooking.
  
• By following these guidelines, you can ensure that your grilled food is safe and enjoyable to eat.