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How to use a meat thermometer on a grill


 When it comes to grilling meats, some people shy away from sausage because they are afraid of the health risks associated with eating the meat under-cooked. The process isn’t as difficult as it may first appear, however, especially with the use of a meat thermometer.
 
It happens to everyone: you spend hours roasting an expensive cut of meat (or agonizing minutes searing a fancy steak), only to over- or undercook it. That's why learning how to use a meat thermometer can be a life-changing, money-saving, and anxiety-reducing revelation. Plus, although it may seem allusively technical, the process couldn't be more simple!
 
1. Choose What Type of Thermometer You Need
There are several types of meat thermometers. You'll find the two most basic styles, the bimetallic and bulb thermometers, at most grocery stores. These are inexpensive options which are easy to find, but they can take much longer to give a temperature read-out and aren't as accurate as other options. Also, their glass parts can easily break.
 
2. Place the Thermometer Correctly
For the most accurate reading, place the thermometer into the thickest portion of meat, avoiding fat and bone. You're looking to find the lowest internal temperature—that's the most accurate temperature for the core of the meat. Most thermometers require you to insert the probe at least 1/2 inch into the meat (only 1/8 inch for Thermoworks models), but if the meat is thicker than an inch, you'll probably want to go deeper than that to reach the very center.
bbq meat thermometer

Here are a few steps you need to keep in mind:
 
Insert it into the right spot: Make sure to insert the probe into meat, not hitting bone or gristle. The USDA has a guide to help you pick the right spot for each kind of food, and make sure you have the right temperature. For starters:
• To use a meat thermometer for chicken, pierce the thigh, avoiding the bone, to get the best reading.
• To use a meat thermometer for meats such as ribs, or a rack of lamb, check in the center portion, away from bones or gristle.
Get it to the right depth: Thermocouples only need to reach ¼-inch deep to get a reading, which is what makes them better for thin cuts of meat, like cutlets. Digital instant-read thermometers go in to about ½-inch deep. Dial thermometers go deep, two inches to 2½ inches, so they are better for thick cuts of meat and large roasts like ham, pork shoulder and turkey.
Don’t wait until the food hits temperature: Carryover heat is your kitchen assistant; take the food off the heat before it reaches the target internal temperature, about five to 10 degrees lower, then let it rest for at least 10 minutes. “This will allow the steak to very gently finish cooking and prevent all of its juices from running out and drying out the meat,” says Papantoniou. "It also makes for less messy carving.” To that end, don’t keep poking the thermometer into the meat, which will drain out the juices.

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