Why Using a BBQ Meat Thermometer Can Help Make Your Cooking Safer and Better
It can sometimes be difficult to figure out if the grill is cooking the meat correctly, especially if it's a large joint meat or a large bird such as a chicken or turkey. Its tender meat will disappoint your grilling guests, and undercooked meat can be a health risk.
A BBQ meat thermometer is an excellent solution to these problems. It can be used to measure the internal temperature of large roasts, steaks and other cooked foods. It is inserted through a probe into the meat during or after cooking. The degree to which meat has been cooked is indicated by its internal temperature.
Should you always use a meat thermometer?
It's not uncommon if you're grilling a fresh steak to cook rare. Many people like them. But when you cook processed meats (like burgers or English sausages) and large meat joints, chicken, turkey and duck they must be cooked until the room temperature is high enough to kill harmful bacteria like salmonella and E. coli (two grills most common cause of meal sickness).
Many people who grill regularly will tell you that you don't need a grill meat thermometer for mostly cooking steaks, sausages, hot dogs and burgers because there are simple manual techniques to test if they are cooking, steaks are rare, medium or well cooked Okay.
But if you cook a lot of steaks, burgers, hot dogs and sausages you will find it easier and safer to manage your cooking if you use a meat thermometer.
How to Use a Grill Meat Thermometer
There are many different types of grill meat thermometers, but they contain the same basic components - a long probe and gauge. The probe is inserted long enough into the thickest part of the meat and the gauge connection (directly or through wire) can be analog or digital.
Indicators that connect directly to the detector are called instant-visible meat thermometers. They used to be the most common type used for grilling, but now Bluetooth grill thermometers have become very popular. As the name suggests, these consist of probes and remote digital gauges that are connected by wires to the probe or wireless probe via a transmitter station.
No matter what type of meat thermometer you are using, the tip probe must be inserted into the thick part of the meat, but it must not touch the bones of any meat, because if it does it will give an overestimation of the temperature of the meat. The detector's sensing area is always clearly indicated and can be from ½ inch to 2 inches long. Consider the length of this sensing area when inserting the probe into the meat (ie make sure it is in the center of the meat).
If you are cooking chicken, turkey and duck, insert the probe into the area near the thigh. For red meats, roasts, steaks, burgers or chops insert the probe into the thickest center part (ie in the case of a steak to push the probe side, for an English sausage insert it into the end).
What to look for when choosing a BBQ meat thermometer
The probe of a meat thermometer should always have a sharp point so that it can be pushed into the meat easily. As indicated above this probe can be connected directly to an analog dial or digital display. On some thermometers the dial or display will show the temperature, but there are others that will show the correct temperature for different kinds of meat.
Instantly visible thermometer, APP reads the temperature inside the barbecued meat, allowing you to keep track of the freshness of the meat at any time
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