Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure the food has reached a safe internal temperature.
Whole poultry should reach 180o F; breasts, 170o F. Juices should run clear. Hamburgers made of any ground meat or poultry should reach 160o F. Beef, veal and lamb steaks, roasts and chops can be cooked to 145o F. All cuts of pork should reach 160o F.
NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria. When reheating take-out foods or fully cooked meats like hot dogs, grill to 165o F, or until steaming hot.
