Is there a way to know if a meat being cooked on a bbq grill is rare, medium, welldone?

Question

I started charcoal bbq'ing a short time ago, and wish to know how long should I leave the meat on the grill for it to be cooked on the desired level of doneness

Answer 1

Make a small slice and pull it apart to see what color it is.

Answer 2

An instant-read thermometer is a sure way of knowing the internal temperature of the meat.

But there are three reasons I don't use one. First, the meat will continue to cook and rise in temperature by at least five to ten degrees even after you remove it from the heat. So you always need to remember this and make the mental calculation when you check the meat with a thermometer in order not to overcook it. Second, the only way to check the temperature is to poke a hole in the meat, letting some of the juices out, something I'm loathe to do until I'm actually eating the steak. You might say it's no big deal as it's just a small hole. But what do you do if the steak is still undercooked? You have to poke yet another hole in it later. Ultimately, you want to end up with a good-looking steak, and not something that looks like it's been perforated and cut apart by the time you're done cooking it. Whatever you do, don't cut the meat until you are ready to eat it. Third, personally, I feel a bit amateurish and geeky having to resort to a thermometer just to cook a piece of beef properly.

Far easier and faster to learn how to judge doneness by poking the meat with your finger. Others here have given you good guidelines on what the different doneness levels feel like. But the only way you can develop this knowledge is with practice. Good luck and happy eating!

Answer 3

(1) and most important! NEVER bbq directly over (ie, on top of) the heat source (charcoals, wood, whatever). Always place the meat a bit to the SIDE of the heat. This prevents the coals/wood from flaming up and burning the meat.

(2) experience is the best teacher with timing and temperature...using a meat thermometer is another good way...also cutting the meat and taking a quick peek inside

(3) LESS is almost better than MORE when it comes to "how much" charcoal, wood, etc do you put in a grill. Also, don't spread it all over the bottom. (see (1)).

e-mail if you want to chat further

Answer 4

Whether you’re cooking a tenderloin of beef or pork, there’s no trick that will trump the dependability of a meat thermometer. Insert one into the thickest part of the roast, or slide it in horizontally from the side if you’re cooking a hamburger.

Steaks and roasts should be cooked to 125° F for rare, 135° F for medium, and 155° F for well-done. When it reaches the desired temperature, remove the meat from the heat and let it stand. The inside temperature will continue to rise.

If you don’t have a thermometer, you can use your own hand as a reference for doneness. Place the tip of your thumb on the inside of the bottom knuckle of the index finger next to it. The flesh between your thumb and index finger will have the same firmness as well-done meat. If you place your thumb on the inside of the middle knuckle, this flesh will feel like medium-cooked meat. Moving to the inside of the top knuckle will make the flesh feel soft, like rare meat

Answer 5

go to Wal-Mart. Go to the kitchen utensil isle. get a meat thermometer. go to the book section. get a cook book. use the cook book to look up the internal temperature of what ever type of meat that you are cooking (beef, pork, lamb, poultry) at the doneness level that you want. I strongly urge cooking poultry, pork and lamb to well done. to use the meat thermometer, insert it into the thickest part of the meat that is being cooked. these guidelines should be followed when cooking either outdoors or inside as food sanitation does not differ from the location that the cooking is taking place. If you wish not to purchase a cook book, check with the local health department and they should be able to provide the proper internal temps at the desired cooking level.

Answer 6

saratogagal is right, thats the way chefs do it. The squishier it is, the rarer it is. With time and practice you will get it. Remember to take the meat off the grill when its one level rarer than you want it, as it will continue to cook. I learned that the hard way, several times, if you want it medium, pull it off at med rare, etc.

Answer 7

well its really what type of meat you are cooking it its a steak just test it with a fork if its chicken it has to be cooked well done around 1 hour, if its ribs the meat whorled be well done also just test it with your fork if its done you wont see any pink on the meat, this is how i check my meat on the grill...happy baking hahahha

Answer 8

My daughter went to Sharper Image and bought a meat fork that has a built-in thermometer.

Wayyyy cool.

Answer 9

cut a small slice off your meat. Look inside.

Dark red middle=rare
hot pink middle=medium
well done=no sign of red/pinkness or blood

Answer 10

Take your hand and touch your finger to index finger to your thumb. the pad right next to your thumb is soft. that is a bout the tenderness of a RARE steak.. MIddle finger. Medium Ring Finger. Medium well and pinky well done.

you will see that each finger gets tougher.. that is an easy way to judge

Answer 11

Rare is when you can touch it and it feels like the part of your hand between your thumb and index finger ( the fleshy part). It feels firmer as it increases in cooking time.