Good food starts with safe cooking.

Use a food thermometer. Colour, smoke rings and cooking time do not prove that food is safe.

These rounded Celsius values reflect USDA guidance. Other species, tenderized cuts, special preparation methods and vulnerable guests may need additional guidance. Higher recipe targets, such as brisket tenderness, describe texture.

Keep raw and ready-to-eat food separate. Wash hands and utensils, refrigerate perishable leftovers promptly and never use charcoal or a gas grill indoors.