You’ve been barbecuing all wrong – how to get the perfect cook on your bangers and avoid dodgy burgers revealed
WITH THE temperatures finally heating up, this weekend is the perfect opportunity for a barbecue.
However, what would make it less than perfect is a bout of food poisoning.
Experts are urging people to take extra care when cooking BBQ meats by paying attention to the temperatures needed to fully cook them.
According to the pros cooking meat on the BBQ isn’t the same as frying them on the hob or cooking them in the oven and air fryer.
Many will just presume a darker-coloured surface means the meat is cooked through.
Ashleigh Tosh at MuscleFood.com said: “There’s a potential danger that comes with cooking meats like beef burgers and pork on the BBQ, especially for those inexperienced with the cooking appliance.
“But burgers are also one of the easiest food items to get wrong if they’re not cooked at the right temperature.
“The last thing anyone wants is to have their head stuck in the toilet because they had the temperature lower than it should’ve been or they got carried away hosting and forgot to time their food properly.
“Always make sure to have a thermometer on hand to check the internal temperature of the meat and to cut through slightly to check for colouration.”
Beef burgers – 71ºC to 74ºC
One of the most popular choices for a BBQ – beef burgers are enjoyed best from medium rare to well done.
But if they’re taken off the grill too early, don’t be surprised if they come spewing up the next day.
Hot dogs – 74ºC to 75ºC
Make sure it’s cooked evenly throughout, as sausages can appear to be cooked at the ends but may be pink in the middle.
A raw hot dog can cause a nasty case of nausea and vomiting for the week.
Pork – 63ºC to 66ºC
It’s not just the appearance of pork that can distinguish whether it’s undercooked, but it’s also the texture.
Even though it’s a fatty meat, a chewy texture is an indicator that it’s underdone, so keep monitoring the inner temperature.
Ribs – 93ºC to 97ºC
A little pink isn’t the end of the world, so don’t just rely on colouration for ribs. When cooked on the BBQ, ribs need to be cooked at a higher heat and should be left to grill for four to five hours.
Chicken burgers 74ºC to 76ºC
Unlike beef burgers, if there are any signs of pinkness in a chicken burger, get it back on the grill to avoid salmonella poisoning.
Having it at the 74-76ºC mark helps to avoid any harmful bacteria from undercooked chicken.
Beef brisket – 95ºC to 96ºC
Brisket usually takes longer to cook on the BBQ compared to other meats, but this doesn’t mean it needs to be whacked on the highest temperature.
Keep it in the middle at roughly above 95ºC but be cautious of overcooking or it’ll taste dry and tough to eat.
Salmon – 90ºC to 92ºC
For those who prefer fish on the grill, Salmon needs to be cooked at the same temperature as some of the other meats on the list. Colouration is a key indicator of whether it’s fully cooked, if it’s dark pink in the middle it needs to be put back on the heat.