For many, cooking a piece of meat on the barbecue results in a burnt appearance from the outside and makes the interior still raw.
The trick to control the cooking of a meat on barbecue is actually to practice a direct cooking, which we all know and to finish with indirect cooking. First, we sear the piece of meat, on the grill and then we finish to cook it in indirect cooking. On other word we cut fire on one side of the barbecue, the meat is left on the grill of this same side and we close the lid of the barbecue. This way the barbecue can cook like in a oven.
MINIMUM RECOMMENDED INTERNAL COOKING TEMPERATURES
Chicken : 74°C / 165°F
Minced meat (except poultry), Pork : 68°C / 154°F
Beef, Veal, Lamb (steaks), Fish (whole, sliced) : 63°C / 145°F
Beef, Veal, Lamb (roast) : 60°C / 140°F
