BBQ Terms that begin with I Archives - BBQ Dictionary https://bbqdictionary.com/bbqterms/i/ A Glossary of BBQ Terms Thu, 09 Sep 2021 01:20:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bbqdictionary.com/wp-content/uploads/2016/02/bbqdictionaryios-150x150.png BBQ Terms that begin with I Archives - BBQ Dictionary https://bbqdictionary.com/bbqterms/i/ 32 32 Inject https://bbqdictionary.com/inject/ Tue, 16 Aug 2011 15:00:52 +0000 https://bbqdictionary.com/?p=135 Inject is the act of using a syringe to put liquid into your BBQ meat prior to cooking. The injection is used to add moisture to the meat as well as flavor.

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]]> Inject is the act of using a syringe to put liquid into your BBQ meat prior to cooking.

BBQ Injection

The injection is used to add moisture to the meat as well as flavor.

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]]> Internal Temperature https://bbqdictionary.com/internal-temperature/ Fri, 12 Aug 2011 20:15:53 +0000 https://bbqdictionary.com/?p=25 Internal Temperature is the temperature of the cooking meat as measured with a food thermometer before removing the meat from the heat source. Why is the internal temperature important to BBQ? A. Barbequed meat needs to reach certain temperatures to be considered safe for consumption. For safety and quality, the USDA recommends the following minimum […]

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]]> Internal TemperatureInternal Temperature is the temperature of the cooking meat as measured with a food thermometer before removing the meat from the heat source. Why is the internal temperature important to BBQ?

A. Barbequed meat needs to reach certain temperatures to be considered safe for consumption.

For safety and quality, the USDA recommends the following minimum internal temps as well as allowing the meat to rest for at least three minutes before carving or consuming.

  • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F.
  • Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F.
  • Poultry: Cook all poultry to an internal temperature of 165 °F.

B. Internal Temp is one key to BBQ consistentcy.

Once you’ve cooked that perfect brisket, pulled pork, or steak the key to being able to repeat that perfectness is knowing what internal temperature the meat was cooked to.

But internal temperature is not always the final word.  For example, brisket is done when a probe goes into the meat easily.  So let internal temperature be your guide but let the meat tell you when it done.

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