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Fact #1. Any chef who has ever stood beside the barbecue wondering if they’re starting to over cook the burgers will readily agree it’s better to be certain than lucky. Using a BBQ thermometer can quickly and accurately tell you the internal temperature of a meat. This allows you to rest the readiness of your food without having to slice into it or remove it from the grill.
Fact #2. Choosing the right BBQ thermometer depends on two factors. First, how much you’re willing to spend. Second, how precisely you want to measure the meat’s internal temperature. Many affordable meat thermometers cost less than fifteen dollars. They can still quickly and accurately display temperatures on easy-to-read LCD digital displays. Probe-style BBQ thermometers are priced to fit any skilled chef. The choice really boils down to the availability of features more than cost.
Fact #3. Some BBQ thermometers measure the temperature being produced by the grill itself. Other units measure the internal heat of a magnitude of meats, including pork, beef, and poultry. They can reliably gauge when the meat has reached the minimum safety temperature. Simpler options display Rare, Medium, or Well Done. This removes the chef’s need to know the desired temperature ahead of time.
Fact #4. The tiny hole a BBQ thermometer makes in a piece of meat is almost negligible. Thus, the chef should feel free to take repeated readings with their thermometer. You can track the cooking process from shortly after a food goes on the grill, to the very moment it’s time to take it off the heat.
Fact #5. Remember, all meats will continue to cook for a minute or two after they’ve been removed from their heat source. Because of this, you should remove a cut of meat from the grill as soon as possible once it’s reached the desired temperature. Overcooking and undercooking are both easy to do if you don’t pay attention. However, it’s easy to avoid when you employ a fine meat thermometer.
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