One of the great grilling challenges is determining when food is "done." There are some things you can do to make this major decision much easier. The first is to use a good thermometer to determine food's "doneness." Be sure to insert the thermometer in the thickest part of the meat and not close to any bones. If you have a very thin piece of meat, stick the thermometer into the side. Below are the FDA guidelines for "doneness" but we tend to pull our meats off of the grill a little earlier. Once the meats are removed from the grill we cover them with aluminum foil and let them rest for 5-10 minutes. The food continues to cook while resting and makes for much juicier meat.
USDA Recommended Safe Minimum Internal Temperatures
Steaks, Roasts, and Un-Ground Beef: 145º F
Ground Beef: 160ºF
FireCraft Recommended Minimum Internal Temperatures
These temperatures are FireCraft's recommendations and are the temperatures we pull meat off the grill before letting it continue to cook as it rests (see above). Note: FireCraft, Inc. assumes no liability for any sickness, illness, or other outcome resulting from cooking meat at any temperature. Proper USDA food safety guidelines should be used whenever cooking or preparing food.
Red Meat: Medium Rare at 125-130º F
Shellfish (Lobster, Shrimp, etc.): Until meat is opaque (not clear) and firm to the touch
Pork Roasts & Loins: 160ºF
Pulled Pork: 185ºF