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Chart / table for cooking temperature ranges for different meats

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Tier1Terrier
Tier1Terrier Posts: 129
in EggHead Forum
Where can I find a EggHeadForum approved 1 page table/chart that shows the appropriate temperatures for done-ness for different meats?
XL BGE Owner Since September 2015 - So expect a lot of newbie questions and please go easy on me :-)
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited August 2015
    There are plenty of tables....  "eggheadforum approved,"  now that is a tough bill to get signed.  Do you know how many opinions have to be taken into account?!?!?  :giggle:

    It's funny, though...I never remember the temps and I have a "Roasting" cookbook that has a nice table.  I don't think I ever have really used the cookbook but I have a bookmark in the table page and refer to it regularly.  Doesn't have poultry though, so I have to google for that...   ;)

    Good luck!

    (by the way, if someone doesn't come up with a nice table I'll take a snapshot of mine this evening and share it)
    LBGE/Maryland
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  • fishlessman
    fishlessman Posts: 34,056
    edited August 2015
    none are perfect but this ones pretty good, make notes as you use it, my idea of med/rare might not be yours, I tend to pull a few degrees before these numbers because they are usually rising quickly at this point

    http://www.reluctantgourmet.com/meat-doneness-chart/
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    as fishless mentions, you need to figure out what the temps mean on the various charts.  if you like your meat at 'X' temp on the plate (ready to eat), you need to yank it off the grill sooner than that and allow for carryover.

    and carryover is dependent on how long it sits resting, whether you were cooking at 400 or 850 degrees. higher cook temps can cause much greater carryover
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