What Should My Grilling Temperature Be?

Hey guys, Backyard Charlie here, and today we're talking grilling temperatures. Now, I know you all want to achieve that perfect char on your food, but it's important to remember that different foods require different levels of heat to cook properly. So let's break it down:

First up, fish. We're talking a medium fire here, people. Make sure your fish is at room temperature before you even think about putting it on the grill. Give it a light coating of oil and turn it often. And listen up, because this is key: fish cooks FAST. To make sure it's done, try to break apart the thickest portion with a fork. If it flakes easily, you're good to go.

Next on the list, chicken. We want a medium/hot fire for this one. Just like with fish, make sure your chicken is at room temperature before grilling. Season it up and get it on the grill, letting it brown on one side before flipping it over. If your fire is hot enough, the chicken will release from the cooking grate when it's ready to be turned. And don't forget, chicken is safe to eat at 165 degrees F, so make sure you're using a bi-therm instant thermometer to check that it's cooked through.

Moving on to pork chops and lamb chops. Again, we're looking at a medium/hot fire here, folks. And just like with chicken, you want to start with meat that's at or slightly below room temperature. Cook it up like you would with chicken, and remember that pork is done at 145 degrees F. Don't be afraid of a little pinkness, folks - all the bad stuff is killed at 137 degrees F. Just make sure not to cook it over 155 degrees F.

Last but not least, let's talk steak. We want a HOT fire for this one, people. And when it comes to the temperature of the steak itself, it really depends on the cut and the thickness. But as a general rule, go for a thicker piece of meat - around 3/4 inch should do it. This will give you that perfect char on the outside while keeping the inside juicy. If you're working with a thinner steak, try cooling it down until it's firm but not frozen solid. This will help you achieve that char while keeping the inside nice and tender.

And of course, as always, use that trusty bi-therm instant read thermometer to make sure your meat is cooked to perfection. Happy grilling, folks!

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