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Safe BBQ Grilling Temperatures
Safe BBQ Grilling Temperatures

Safe BBQ Grilling Temperatures

When you’re in charge of the grill, you’re not just responsible for turning out the best dang BBQ burgers on the block. You’re also responsible for grilling safety—from washing your hands and discarding marinade to tossing food that’s been left too long in the sun. Below you’ll find essential information on BBQ cooking temperatures; be sure to invest in a good thermometer! For more expert advice, check out our article on barbecue tools and accessories from the Kraft Kitchens Experts. Once you’ve got all the essentials down, get inspired by our collection of BBQ recipes and helpful how-to-BBQ videos. And when all the sizzlin' excitement has died down? Treat yourself with one of our famous frozen dessert recipes!

  • After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large resealable plastic food storage bag. Just toss out the bag.
  • To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
  • Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.
  • Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.
  • Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.
  • Test meat, poultry and seafood for proper doneness. Here are some guidelines:
Beef, Veal, Pork & Lamb (Ground) No pink color (160°F)
Beef, Veal & Lamb (Chops, Steaks) Medium (160°F) - Well-Done (170°F)
Pork (Pieces) No pink color; clear juices (170°F)
Chicken or Turkey (Ground) No pink color (165°F)
Chicken or Turkey (Whole or Pieces) No pink color; clear juices (180°F)
Fish Fillets Flake easily with a fork
  • Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.
  • Eat grilled foods while they are hot. Keep food covered until ready to serve.
  • Use separate serving utensils for meat and salads.
  • Discard food after 1 hour in the sun
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