Once you're in the grilling zone, nurturing a great cut of meat to the pinnacle of barbequed perfection, keep these temperature guidelines in mind:
- Grill beef, veal and lamb to 160°F (medium) or 170°F (well-done).
- Stick a fork in your chicken or turkey and pronounce it "Done!" when it hits 165°F (medium), 170°F (well-done), or 180°F degrees for dark meat.
- Your grilled pork is ready to go at 150-160°F.
- Cook seafood over an open flame to 150°F (medium).