How do you know if it's done on the grill? Basically the same principals that apply indoors work for the grill. A good meat thermometer only costs about five dollars and will give you that professional chef look when grilling for friends and family. Meat thermometers are inserted point first into the thickest or center of the meat. Hold by the gauge not the stem for a proper reading. Time will depend primarily on the heat of the coals and the thickness of the cut. Temperature not time is the safest most accurate gauge.

The following meat temperatures are those recommended by the USDA

Beef, veal or lamb in chop, steak or roast form should have a center temperature of 140 degrees F.

Pork in any form should be at least 160 degrees F.

Ground beef, veal, pork or lamb should have a center temp of 160 degrees.

Par or pre braised and finished on the grill products containing meat should reach 165 degrees F.

All types of poultry should reach an internal temperature of 165

Seafood filets should reach 140 degrees F.

Stuffing should be prepared separately and added to the poultry or other meats after cooking for the greatest safety. If cooked together make sure that the internal temperature of the poultry and the stuffing are both 165 degrees F.

Searing the meat while the coals are still hot will help to keep the juices in. Then spread out the coals and reduce the airflow by closing the lid or covering the grill. Simply turn down the flame if you have one of those new fangled gas driven set-ups. The coal should be primarily grey and ashy for slow smooth cooking. Allow the meat to stand for a few minutes. This will provide a juicier finish.

Shellfish is often eaten steamed or boiled even raw so don't skimp on quality with these items. When grilling soft-shell crab, shrimp, skewered oysters coat with olive oil or Pam to prevent sticking. It only takes about two minutes per side. Spray the grill itself with Pam. If steaming shellfish in aluminum foil with fish, the shellfish will be plenty done when the fish is.

Soft-shell crabs and fish filets may be coated with mayonnaise to prevent sticking. Don't worry the mayonnaise burns off and doesn't affect the flavor it only prevents sticking.

If you want a rare steak it should feel like the softest part of your cheek. The center of your forehead has the feel of a well done steak the flesh along your jawbone feels like a medium. Try it, it works on all cuts.

Now that you've got all that down I'll stop for the beverages and try to arrive just as you are taking the steaks off the Barbie.

Learn more about this author, Betsy Young.
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