How to Tell When Meat Is Done

In general, we don’t like to grill with a meat thermometer. Instead, we like to use the hand
test to judge when it’s time to take the steaks off the grill. It goes like this:

• For rare: Press your index finger to the tip of your thumb.With the index finger of your other hand, feel the area of your palmat the base of your thumb—that is what the steak will feel like when it is rare.
• For medium-rare: Press your middle finger to the tip of your thumb.With the index finger of your other hand, feel the area of your palm at the base of your thumb—that is what the steak will feel like when it is medium-rare.
• For medium: Press your ring finger to the tip of your thumb.With the index finger of your other hand, feel the area of your palmat the base of your thumb—that is what the steak will feel like when it is medium.
• For well-done: Press your pinky finger to the tip of your thumb.With the index finger of your other hand, feel the area of your palm at the base of your thumb—that is what the steak will feel like when it is well-done.

Internal-Temperature Guidelines
While we don’t bother with meat thermometers when testing steaks, it’s wise to use them for larger cuts of meat and poultry. See below for food-safe temps to determine doneness.

• Ground beef: 150°F for medium, 170°F for well-done
• Beefsteak: 135°F for medium-rare, 145°F for medium, 155°F for medium-well, 170°F for well-done
• Pork chops: 145°F for medium, 170°F for well-done
• Pork butt: 170°F for well-done, 180°F for falling-off-the-bone tender
• Lamb chops: 135°F formedium-rare, 145°F formedium, 155°F formedium-well, 170°F for well-done
• Poultry: 165°F for cooked through

This information has been excepted from The Deen Bros Get Fired Up.  To learn more about the book or to purchase it, visit www.thedeenbros.com.