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Do I take meat temperature when it is on the grill? Or off?

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Do I take meat temperature when it is on the grill? Or off?

carbonel | Jul 15, 2011 03:43 PM

I recently purchased an instant read digital thermometer to make sure that I am grilling meat to the proper temperature.

When checking the internal temperature of meat on the grill, should one: a) take the temperature while the meat is still on the grill or b) take the temperature after the meat has been removed from the grill to a nearby plate?

When I pursue option A, the meat usually ends up undercooked. When I pursue option B, the meat takes forever to hit the target temperature and ends up being overcooked.

Not sure if it makes a difference, but I'm mainly grilling boneless chicken breasts, boneless pork chops, strip steaks, rib eye cuts, hamburger and the occasional bone-in piece of chicken or pork.

Thanks!
Aaron

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