Grillin’ like a pro: tips for safe and delicious backyard BBQs

Jul 5

(2 minute read)

Backyard grilling is a favorite summertime tradition, but whether you’re searing steaks or flipping burgers, knowing how to grill safely is just as important as mastering your marinade. The key to a safe cookout? Knowing when your meat is done. And that means using a food thermometer like a pro.

The “Grillin’ Like a PRO” guide breaks down into three essential steps to help you grill with confidence.

P = Place the thermometer

Start by placing your thermometer into the thickest part of the meat, away from bone or fat. This ensures you get an accurate reading of the internal temperature, which is what really matters for food safety - not how the meat looks on the outside.

R = Read the temperature

Be patient. After inserting the thermometer, wait 10-20 seconds for the temperature to stabilize. This helps avoid under- or overcooking. It’s critical to make sure your food hits the safe internal temperature before serving.

Steaks - 145°F (with 3-minute rest)
Pork chops - 145°F (with 3-minute rest)
Chicken - 165°F
Ground beef - 160°F

These temperatures aren’t suggestions - they’re USDA-recommended minimums to destroy harmful bacteria and keep you and your guests safe.

O = Off the grill

Once your meat reaches the right temperature, it’s time to take it off the grill. But don’t just toss it on the same plate you used for raw meat. Always use a clean plate to avoid cross-contamination.

Final tip: clean cooking = safe eating

From chicken wings to burgers, grilling is a great way to gather with friends and family. Just make sure you’re also cooking smart. Use a food thermometer, trust the temps, and keep surfaces clean to ensure every bite is both tasty and safe.

So fire up the grill, follow the PRO method, and enjoy your summer meals with peace of mind!