Nearly 60% of Americans will dust off their grills for the start of summer, so it's a good time to learn the proper methods of BBQing a safe and delicious meal.
Pick your meat.
Hamburgers, hotdogs, pork burgers, ribs, pork steak—there’s so many choices! Even pizza can be fun on the grill.
Keep it safe!
Purchase fresh meat that is cold to the touch. If it will take more than 30 minutes to get home, use a cooler in the car to keep meat and other perishables cold.
Use safe defrosting methods.
Get that grill going!
Let's talk charcoal and gas—grills that is. Chef Michael Ollier with Certified Angus Beef helps teach you how to master the grill.
Cook ground beef and ground pork to a minimum of 160˚F, using an instant read meat thermometer.
For burger patties, insert the thermometer from the side to the center of the patty.
Cook steaks, chops and roasts should be cooked to at least an internal temperature of 145˚F, using an instant read meat thermometer and let rest for three minutes before serving.
If ribs are your game, these tips from the National Pork Board can help you garner BBQ fame:
Color isn’t always the best way to decide if your meat is cooked. To be absolutely certain it’s safe to eat, grab a cooking thermometer.
Find more food safety information at:
Finally, compliment your BBQ with grilled veggies! Our friends at Produce Retailer say 75% of consumers also grill vegetables. Corn is the most popular, with potatoes a close second.