PORK LOINS/BEEF ROAST:
Lean cuts of pork and beef can be cooked at higher temperatures direct.
Pork loin is best if taken to 140-145°F internal temperature and rested.
JERKY:
Set the control for 150°F and place about 2 pounds of charcoal into the firebox. Light a few
coals at the top of the charcoal pile. Place a handful of wood chips onto the charcoal pile. Barely
open the fan damper and open the exhaust damper 1/8”.
FOOD SAFETY TIPS:
Handle with care…
While raw meats and eggs are the most common sources of illness-causing microbes, fresh fruits
and vegetables can also carry organisms that cause food poisoning.
Keep raw meats and fish away from other foods, especially those that won’t be cooked. Thaw fro
-
zen meats in the refrigerator, microwave oven, or under cold running water, never on a counter.
Wash all produce before it’s used, even if it looks clean. Produce that won’t be peeled, such as
strawberries or green onions, can be washed in plain water. If necessary, use a scrub brush to
remove surface dirt. Wash lettuce leaves individually. Produce that will be peeled or eaten off
the rind, such as oranges or cantaloupes, should be washed on the outside with soapy water and
rinsed well.
Use paper towels and soapy hot water to clean utensils, counter surfaces, and cutting boards im-
mediately after preparing raw meats and fish. If you use sponges, place them in the upper rack of
the dishwasher. Wash hands, faucets, and anything else that may have been touched.
Do not under cook foods…
Thorough cooking will kill most germs. To make sure foods get hot enough, check the internal
temperature by inserting a food thermometer in the thickest part.
Meats:
Cook beef, pork, steaks and roasts to at least 130°F, lamb to 160°F, and poultry to 180°F for
thigh meat and 170°F for breasts. Ground beef, pork, veal, and lamb should be cooked to at least
160°F, and ground poultry to 165°F.
Seafood:
Cook fish until it flakes with a fork. Simmer shrimp for three to five minutes or until the
flesh turns pinkish and opaque. Steam clams and mussels for 5 to 10 minutes or until the shells
open (if they don’t, toss them out). Cook oysters until they plump, for about 5 minutes. Do not eat
raw oysters.
Eggs:
Do not use homemade foods containing raw eggs, such as mayonnaise and Caesar-salad
dressing. Commercial versions are okay, since manufacturers use heat-treated eggs. Use hard-
boiled eggs within two to three days of cooking
GRILLING PRECAUTIONS:
Marinate meats in the refrigerator. If some of the marinade will be used for a dip or basting sauce,
make sure it has been boiled for at least 1 minute.
