When Is It Cooked?

Steak
Use this handy guide to determine the doneness (numbers are for minutes per side)

Insert a meat thermometer into the thickest part of the meat, away from any bones and use these temperatures as a guide to determine the doneness.

Medium-Rare: 145°F (63°C)
Medium: 160°F (70°C)
Well-Done: 170°F (75°C)

Touch your face!
• If your steak feels as soft as your cheek, it’s rare.
• A medium-rare steak is similar to the firmness in your chin.
• Medium can be compared to the feel of your nose when pressed.
• If your steak feels like your forehead, it’s medium-well.
• Does it have the firmness of the side of your nose?  That’s well-done!

Smaller cuts of meat are not large enough to hold a meat thermometer so learn to judge the doneness by sight, by making a slit near the centre.
• For medium-rare the centre should be pink and the outer portion brown.
• For medium the centre should be a light pink with the exterior brown.
• For well-done the meat should be brown throughout with no pink showing.

Set it right!
Use this guide when barbecuing all your favourite meats:

• High settings 550°F (290°C): Use this setting for searing steaks and chops, for a fast warm-up or for burning food residue from the grills.  This setting is seldom used for extended cooking.
• Medium settings 450°F (230°C):  This setting is used for most grilling, roasting and baking, as well as for hamburgers and vegetables.
• Low settings 350°F (180°C):  Use this setting for rotisserie cooking and smoking.
• Cooking times in recipes are based on 20°C weather with little or no wind.  Allow more cooking time on cold or windy days, and less time on extremely hot days.
• Using a timer will help to alert you when “well-done” is about to become “over-done”.

Burgers
When your hamburgers are a dark brownish colour on both sides, they’re ready to be checked for doneness.  Cut into a burger to check the inside.  It should be an even light brown, with no sign of pink.  Now is the time to add barbecue sauce, if desired.

Chicken
With a very small knife, cut a slit in the chicken or insert a toothpick in the thickest part of the meat.  When the juices run clear, not pink, the chicken is ready.  If you want to get technical, use a digital display or dial thermometer to get a minimum reading of 165°F (74°C) for boneless chicken.

Pork
Like chicken, pork should be cooked clear through.  Cut a small slit in the pork and visually inspect it to ensure the meat and juice are not pink.  The only exception to the rule is Pork Tenderloin.  It can be slightly pink in the center.

All M&M sausages are pre-cooked.  Cook sausage from a thawed state for approximately 15 minutes on medium-high turning occasionally.  Avoid piercing the skin to keep the juices locked inside.  If splitting occurs, reduce heat on your barbecue.

Fish
Thaw fish overnight in the refrigerator.  Cook 4-6 minutes for each 1/2” thickness of thawed fish.  The fish is done when it’s opaque or white, and flakes easily with a fork.

Fillets are thinner and more fragile than steaks, and should be cooked in a double foil pouch.  Brush them with butter or vegetable oil (olive oil is a flavourful choice) and squeeze lemon juice over before wrapping in foil and grilling.  If you don’t want to poach your fish, poke holes in the foil to let the juices escape.  Turn occasionally.

Fish steaks are thicker and firmer, and able to hold their shape well on the barbecue.  Baste frequently with the flavoured oil or a marinade.  Flip the steaks only once, as fish can lose its juice and fall apart.

Kabobs
When creating your own kabobs (like Meatball Kabobs, perfect for kids), soak bamboo skewers in water for 15 minutes prior to assembling kabobs to prevent them from burning. 

Barbecuing kabobs for 12-15 minutes on a medium-high grill.  Turn each side of the kabob to the grill only once.