I was managing the barbecue last night cooking chicken breasts.
Of course, before they hit the grill, I had carefully removed them from the plastic-covered tray from the store, and placed them into a triple-strength plastic bag to marinate a bit. I washed my hands and counters along the way and dried all with paper towels.
I checked the grill temperature — over 400 degrees F (204.4 degrees C — and after carefully removing the chicken with tongs (which I washed before reusing them), I watched them sizzle and waited for the right time to check the internal temperature.
Well, in the interim, in addition to good hygiene practices, please cook your meats throughly.
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Whole Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C)
Ground Meats 165 °F (73.9 °C)
All Poultry 165 °F (73.9 °C)
Ground Poultry 165 °F (73.9 °C)
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C)
Fully Cooked Ham 140 °F (60 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)
As Doug Powell says, “stick it in”
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