TM ALL GRILL BEAST PRODUCTS INCLUDE A LIFETIME WARRANTY For Support, Please Visit: http://www.grillbeast.com/support OMETER TM A Renegade Guide for Healthy Grilling Copyright © 2014 Grill Beast All rights reserved. By David C. Johnson An entrepreneur and grill lover at heart, David Johnson is the founder and CEO of Grill Beast. He knows what grill masters want, and he never manufactures a product he wouldn’t add to his own cart. When he’s not concocting ways to improve the impractical or poorly designed cooking tools consumers currently find on the market, he’s experimenting at the grill surrounded by family and friends. Based in the charming city of New Orleans, David regularly contributes his expertise to Grill Beast’s blog in an effort to help others create tasty experiences no one will soon forget. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means whatsoever without the express written consent of the publisher. The exception would be in the case of brief quotations embodied in critical articles or reviews and pages where permission is specifically granted or a link to www.grillbeast.com is included. Disclaimer. The publisher has put forth its best efforts in preparing and arranging this ebook. The information provided herein by the author is provided “as is” and you read and use this information at your own risk. The publisher and author disclaim any liabilities for any loss of profit or commercial or personal damages resulting from the use of the information contained in this ebook. WARNING - PLEASE READ CAREFULLY DO NOT LEAVE THE BEASTOMETER IN A HOT OVEN OR GRILL FOR EXTENDED PERIODS OF TIME. DO NOT PLACE IN A MICROWAVE. THE BEASTOMETER IS NOT DISHWASHER SAFE. The Beastometer is constructed with heat sensitive electronic components. Even though the stem can handle high temperatures, the body and display was not designed for extended time in exterme heat. Please use caution when caring for your Beastometer. Do not leave the Beastometer in the oven, or place in the microwave. When cleaning your Beastometer be sure to handwash only. Do not use a dishwasher to clean your Beastometer. DO NOT LEAVE IN OVEN FOR EXTENDED TIME. DO NOT CLEAN IN DISHWASHER. DO NOT PLACE IN MICROWAVE. TABLE OF CONTENTS Introduction 1 Chapter 1 2 6 Chapter 3 11 Chapter 4 Chapter 5 FAQs about Food Safety and Meat Thermometers Chapter 2 A Guide to Minimal Internal Cooking Temperatures Additional Meat Safety Tips You Should Know 16 Renegade Recipes to Die For Care and Instructions for the Beastometer Conclusion 24 26 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING INTRODUCTION There’s nothing like appealing aromas and the promise of delicious dishes to make taste buds salivate and stomachs growl in anticipation, but lurking behind those tantalizing foods could be potentially deadly pathogens ready to attack at first bite. According to the Centers for Disease Control and Prevention, approximately 48 million Americans are affected by food poisoning every year. About 128,000 of those individuals are hospitalized, and 3,000 die. That’s roughly one in six people who become sick from tainted food in the United States alone. These sobering statistics make food safety a priority, which is why Grill Beast has incorporated the Beastometer into its line of chef-quality products. This precision instrument is designed to read the internal temperature of foods in seconds, ensuring meals are safe to consume and perfectly cooked to your preferred level of doneness every time. Just as important as owning a meat thermometer is understanding how to apply it effectively. With that in mind, it’s time to turn these digital pages so that you can find out how to probe your meat and poultry like a pro while safeguarding against foodborne illness. Don’t forget to check out our renegade recipes in chapter four—they’re to die for (figuratively speaking, of course). 1 Introduction TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHAPTER 1 FAQS ABOUT FOOD SAFETY AND MEAT THERMOMETERS If you like to live on the edge, the chances are you’re not afraid to try daring recipes, experiment with unorthodox cooking techniques, and step outside of the box when it comes to trying weird food combinations. That doesn’t mean you’d jump out of a plane without a parachute. The problem is that you’re taking a similar risk every time you employ sight, gut instinct, or the press test to determine the doneness of your food. It may sound dramatic, but you’ll likely think otherwise when you’re slung over the porcelain bowl in your bathroom for days on end, or worse—admitted to your local ER, writhing in pain and sweating with fever. Since harmful contaminants like Salmonella, E. coli, Listeria, Shigella, Streptococcus, Norovirus, and Campylobacter, cannot be detected by sight, smell, or taste, it’s crucial to heat meat and poultry to a predetermined internal cooking temperature that’s guaranteed to kill bacteria. In this case, a simple meat thermometer can act as your proverbial parachute, preventing potentially deadly food poisoning from making you another statistic. FAQs about Food Safety and Meat Thermometers 2 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Do I really need to check the temperature of every meat I cook? In short, yes. Vegetables, fruits, cooked rice, and pasta are at high risk for contamination, but there’s a higher risk of bacterial growth on meat, poultry, dairy products, eggs, seafood, and cured meats like ham and salami. Although most products are perfectly safe, there are no guarantees. The only way to decontaminate meat is to cook it properly. Won’t probing my meat cause moisture loss? Meat naturally loses moisture as muscle fibers tighten and squeeze out juices during the cooking process. It’s for this reason that every grill master’s heart breaks a little when watching a fresh puncture wound ooze deliciousness. The reality is this: there is no external seal keeping juices securely locked inside your meat. The reason you might see juice pour out of a freshly pierced chicken, turkey, or sausage is because the skin helped contain that moisture. If you’re roasting, the moisture collects in the pan. Probing your meat may rip apart a few fibers, but the loss of juice is minimal. You’ll lose far more if you overcook your food—even by a few minutes. What you do want to do is limit the number of readings you take. There’s no need to test the internal temperature multiple times when you’re nowhere near the end of the recommended cooking time. What if I have a good meat source? Even after meat has gone through thorough cleaning and careful processing, there are far too many opportunities for contamination. From your shopping cart to your countertop, bacteria are everywhere. Again, the only way to ensure your food is free of harmful microbes is to incinerate those suckers with sufficient heat. Are there really dangers in overcooking meat? Every food has a tipping point where its chemical configuration will change once it reaches a certain temperature. In the case of meat, the heat binds the protein molecules closer together. This makes overcooked meats hard to digest and metabolize since our bodies don’t have the necessary enzymes to break down these materials easily. The food then sits in the gut and starts to become toxic. It 3 FAQs about Food Safety and Meat Thermometers TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING can also start to grow pathogens and cause the cells lining the gastrointestinal tract to become enlarged. This then increases intestinal permeability, which means substances from the undigested food leak into the bloodstream creating a host of health issues. It’s for this reason that using a meat thermometer to avoid overcooking should form an essential part of your food safety habits. When and where should I insert the thermometer? Since the Beastometer is an instant-read thermometer, you should test temperatures near the end of the cooking time after removing the food from its heat source. As a rule of thumb, you should always insert the thermometer into the thickest part of your meat, poultry, or seafood, ensuring the tip reaches the core. Be careful not to touch any bone as it conducts heat and produces an inaccurate reading. Poultry: For whole birds, insert the probe into the inner thigh just under the breast. If the bird is stuffed, check the center of the stuffing separately. For poultry pieces, test the thickest part. Ground Meat and Poultry: Measure the thickest area of dishes like meatloaf. If the meat is thin like that of a hamburger patty, you should insert the thermometer horizontally and drive the tip to the middle. Meat, Game, Seafood: For whole animals or cuts with irregular shapes, you’ll need to take readings in several places where the meat is thickest. For roasts, insert the thermometer into the fattest part and push it to the center for an accurate reading. For thin items like steak and chops, go in horizontally. Be sure to take temperatures away from any bone, cartilage, and fat. Casseroles and Egg Dishes: Test the middle of the thickest section. Additional Tips: • Make sure the thermometer never touches the pan, pot, dish, or plate you’re using when taking the readings. • Let thin meats rest for 1–2 minutes before reading the temperature. • Let large cuts and whole animals rest for 5–10 minutes before testing the internal temperature. • Always sanitize the stem of the thermometer between each reading to avoid crosscontamination. FAQs about Food Safety and Meat Thermometers 4 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING • Whether you’re cooking one piece of meat or twenty, make sure you test every one of them since heat can be uneven. The bottom line: food poisoning is preventable. Observing the color of your meat, using your intuition, and poking your protein are not effective methods of testing internal temperatures. A meat thermometer allows you to see where your eyes can’t, protecting you and your family from the horrific effects of foodborne illness. Besides removing the guesswork from cooking, using the Beastometer lets you hold cooked foods at safe temperatures so that they don’t fall into the danger zone and become perfect targets for microbe growth. 5 FAQs about Food Safety and Meat Thermometers TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHAPTER 2 A GUIDE TO MINIMAL INTERNAL COOKING TEMPERATURES Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Beef Brisket (Thin Sliced) 8 to 12 lbs. 225° F to 250° F 1.5 hours/lb 185° F Brisket (Thick Sliced) 8 to 12 lbs. 225° F to 250° F 1.5 hours/lb 195° F Brisket (Pulled) 8 to 12 lbs. 225° F to 250° F 1.5 hours/lb 205°F Bottom Round 225° F to 250° F 1.5 hours/lb Chuck Roast (Sliced Rare) 225° F to 250° F 1 hour/lb 125° F Chuck Roast (Sliced Medium) 225° F to 250° F 1.25 hours/lb 155° F Chuck Roast (Sliced Well Done) 225° F to 250° F 1.5 hours/lb 185° F Chuck Roast (Pulled) 225° F to 250° F 1.5 hours/lb 195° F Cold Smoke then 350° F Until Done Until Done 225° F to 250° F 30 to 40 Minutes Until Done Jerky (Sliced Meat) 140° F 3 to 4 hours Until Done Jerky (Hamburger) 140° F 3 to 4 hours Until Done Boneless Prime Rib 225° F to 250° F 12 minutes/lb Until Done Prime Rib Rare 225° F to 250° F 10 minutes/lb 125° F for Rare Prime Rib Medium 225° F to 250° F 15 minutes/lb 135° F for Medium Prime Rib Well Done 225° F to 250° F 20 minutes/lb 145° F for Well Sirloin Tip Roasts 225° F to 250° F 8 hours Until Done 190° F 12 to 14 hours Medium to Rare Whole Ribeye Loin Rare 225° F to 250° F 20 minutes/lb 125° F for Rare Whole Ribeye Loin Medium 225° F to 250° F 25 minutes/lb 135° F for Medium Whole Ribeye Loin Well Done 225° F to 250° F 30 minutes/lb 145° F for Well Rump Roast 225° F to 250° F 30 minutes/lb 145° F for Well Beef Short Ribs 225° F to 250° F 5 hours Pulls back from bones Beef Finger Ribs 225° F to 250° F 4 to 6 hours 185° - 200° Beef Tenderloin 3 to 4 lbs. Rare 225° F to 250° F 1 to 2 hours 120° F to 125° F Beef Tenderloin 3 to 4 lbs. Medium Rare 225° F to 250° F 2.5 to 3 hours 130° F to 140° F Beef Tenderloin 3 to 4 lbs. Medium 225° F to 250° F 3 to 3.5 hours 150° F Beef Tenderloin 3 to 4 lbs. Well Done 225° F to 250° F 3.5 to 4 hours 160° F Beef Tri-Tip. Rare 225° F to 250° F 1 to 2 hours 120° F to 125° F Beef Tri-Tip. Medium Rare 225° F to 250° F 2 to 3 hours 130° F to 140° F Beef Tri-Tip. Medium 225° F to 250° F 3 to 3.5 hours 150° F Filet Mignon Smoked Hamburgers Steamship Round (40 Lbs.) A Guide to Minimal Internal Cooking Temperatures 6 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Beef Beef Tri-Tip. Well Done 225° F to 250° F 3.5 to 4 hours 160° F Meat Loaf 225° F to 300° F 3 hours 160° F 165° F 3.5 to 4 hours 150° F to 155° F Target Temperature Approximate Time Final Internal Temperature 1 to 2 hours 170° F Hot Dogs (Homemade) Item To Be Cooked Poultry Chicken Breast 5 to 8 oz. 275° F to 350° F Chicken Livers (Bacon Wrapped) 275° F to 350° F 1 to 2 hours Crisp Bacon Chicken (Quarters) 275° F to 350° F 1 to 2 hours 170° F Chicken (Thighs) 275° F to 350° F 1.5 hours 170° F Chicken (Whole ) 2.5 to 3 lbs. 275° F to 350° F 2 to 2.5 hours 170° F Chicken (Whole ) 3.5 to 4.5 lbs. 275° F to 350° F 2 to 3 hours 170° F Chicken (Wings) 275° F to 350° F 1.25 hours 170° F Cornish Game Hens 275° F to 350° F 2 to 3 hours 170° F Turkey (Legs) 275° F to 350° F 2 to 3 hours 170° F Turkey (Whole ) 10-12 lbs. 275° F to 350° F 2.5 to 3 hours 170° F Target Temperature Approximate Time Final Internal Temperature Item To Be Cooked Lamb Lamb( Leg) 7-9 lbs. Rare 225° F to 250° F 4 to 8 hours 135° F Lamb( Leg) 7-9 lbs. Medium Rare 225° F to 250° F 4 to 8 hours 140° F to 150° F Lamb( Leg) 7-9 lbs. Medium 225° F to 250° F 4 to 8 hours 160° F Lamb( Leg) 7-9 lbs. Well Done 225° F to 250° F 4 to 8 hours 165° F and above Lamb Shanks 225° F to 250° F 4 hours Until Tender Target Temperature Approximate Time Final Internal Temperature less than 100° F 6 hours 140° F Item To Be Cooked Pork Belly Bacon Buckboard Bacon 200° F 4 to 6 hours 140° F Butt Bacon less than 100° F 6 hours 140° F Canadian Bacon (from small tenderloins) 225° F to 250° F 1.5 hours/lb 140° F Canadian Bacon (from Large tenderloins) 225° F to 250° F 1.5 hours/lb 140° F Pig Candy (Candied Bacon) 225° F to 250° F 30 to 45 minutes Done Pork Butt (Sliced) 6 to 8 lbs. 225° F to 250° F 1.5 hours/lb 170° F Pork Butt (Pulled) 6 to 8 lbs. 225° F to 250° F 1.5 hours/lb 205° F Pork Chops 225° F to 250° F 1.5 hours/lb 145° F 7 A Guide to Minimal Internal Cooking Temperatures TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Pork Ham (Bone In) 225° F to 250° F 1.5 hours/lb 160° F Pork Crown Roast 8 to 10 lbs. 225° F to 250° F 1.5 hours/lb 155° F to 165° F Fattys (Jimmy Dean Pork Sausage) 225° F to 250° F 2.5 to 3 hours 170° F Pork Loin 8 to 10 lbs. 225° F to 250° F 4 to 6 hours 145 F Pork Sausage 1.5 to 2.5 inch 225° F to 250° F 1 to 3 hours 160° F Ribs (Baby Back ) 1.5 to 2.5 lbs. 225° F to 250° F 5 hours Pulls back from bones Ribs (Spare Ribs) 2.5 - 3 lbs. 225° F to 250° F 5 to 7 hours Pulls back from bones Pork Shoulder (Sliced) 6 to 10 lbs. 225° F to 250° F 5 to 8 hours 175° F Pork Shoulder (Pulled) 6 to 10 lbs. 225° F to 250° F 8 to 12 hours 205° F Pork Tenderloin 1.5 to 2 lbs. 225° F to 250° F 2.5 to 3 hours 145° F Whole Hog to 85 lbs. 225° F to 250° F 16 to 18 hours 205° F Target Temperature Approximate Time Final Internal Temperature Item To Be Cooked Other Meats Duck (Whole) 4 to 5 lbs. 225° F to 250° F 3 to 4 hours 170° F Frogs Legs 225° F to 250° F 3 to 4 hours Pulls back from bones Goat 185° F 8 hours 2 hours at 150° F 225° F to 250° F 30 minutes/lb 170° F Pheasant 200° F 2.5 to 3 hours 170° F Rabbit (3.5 lbs) 200° F 3.5 to 4 hours 160° F Goose (Whole) Veal Chops 200° F 1 to 1.5 hours/lb 160° F Venison Roast 225° F to 250° F 1 to 1.5 hours/lb 160° F Venison Tenderloin 225° F to 250° F 1 to 1.5 hours/lb 160° F Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Fish and Seafood Catfish 225° F to 250° F 2 to 3 hours Until Done Fish (Whole) 4 to 6 lbs. 225° F to 240° F 3.5 to 4 hours Until Flaky Fish (Fillets) 4 to 6 oz. 225° F to 240° F 1.5 to 2 hours Until Flaky Fish (Hot Smoking) 90°F for 2 hrs. then 150°F 2 to 3 hours Until Flaky Fish (Cold Smoking) 80° F to 90° F for 1-5 days 1 to 5 days Until Flaky 140° F 3 to 4 hours Until Flaky Lox 70° F to 80° F 1 to 3 days Until Flaky Salmon (Cold Smoked) 70° F to 80° F 24 hours Until Flaky Salmon (Hot Smoked) 200° F to 225° F 3 to 4 hours The oil turns dark Crab (Steamed) 200° F to 225° F 15 minutes/lb To Taste Fish Jerky A Guide to Minimal Internal Cooking Temperatures 8 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Fish and Seafood Lobster (Steamed) 200° F to 225° F 15 minutes/lb To Taste 190° F 1 to 1.5 hours/lb To Taste Shrimp (Steamed) 200° F to 225° F 15 minutes/lb To Taste Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Scallops Vegtables ABTs (Stuffed Jalapenos) 225° F to 250° F 1.5 to 2 hours To Taste Smoked Artichoke Hearts 225° F to 250° F 1 to 1.5 hours/lb Until Tender Smoked Baked Beans 225° F 2 to 2.5 hours To Taste Butternut Squash 225° F to 250° F 2 hours Until Tender Corn on the Cob 225° F 1.5 to 2 hours Done Corn Relish 225° F 30 to 45 minutes To Taste Cabbage (Whole) 225° F 2.5 to 3 hours Done Cabbage (Sliced) 225° F 2.25 to 2.5 hours Done Candied Carrots (Precooked) 225° F 30 to 45 minutes Done Candied Sweet Potatoes (Precooked) 225° F 30 to 45 minutes Done 225° F to 250° F 1 to 1.5 hours/lb Until Tender Eggplant (Sliced) Garlic Cloves 225° F 1.5 hours Until Soft 225° F to 250° F 1 to 1.5 hours Until Tender Smoked Mushrooms 225° F 30 to 45 minutes Until Tender Smoked Portobello Mushrooms 225° F 1.5 to 2 hours Until Tender Smoked Stuffed Mushrooms 225° F 1 to 1.5 hours Until Tender 225° F to 250° F 1 to 1.5 hours Until Tender 225° F 2 to 2.5 hours Done Smoked Green Beans Smoked Onions Smoked Potatoes Smoked Sweet Potatoes 225° F 2 to 2.5 hours Done Smoked Squash 225° F to 250° F 1 to 1.5 hours Until Tender Smoked Tomatoes 225° F to 240° F 1 hour Until Tender Smoked Vidalia Onions 225° F to 250° F 1 to 1.5 hours Until Tender Smoked Zucchini 225° F to 250° F 1 to 1.5 hours Until Tender Target Temperature Approximate Time Final Internal Temperature Item To Be Cooked Fruit and Nuts Avocado (For Sauces and Dips) 225° F 30 to 60 minutes Until Soft Bananas 200° F 1 hour Golden Brown Fruit Flambe 200° F 35 to 40 minutes To Taste Pumpkin (Chunks for Pie) Smoked Nuts Smoked Pecans 9 200° F 60 to 90 minutes Until Soft 225° F to 240° F 3 to 4 hours To Taste 125° F 3 to 4 hours To Taste A Guide to Minimal Internal Cooking Temperatures TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Item To Be Cooked Target Temperature Approximate Time Final Internal Temperature Less than 100° F 30 to 45 minutes To Taste Crisp-X Mix with Nuts (Chex Mix) 225° F 3 hours Until Dry Smoked Pasta (Cooked al dente) 160° F 30 to 45 minutes To Taste Smoked Fatty Stuffed Cresent Rolls 275° F 1.5 to 2 hours Until crisp Smoked Fruit Cobbler 350° F 30 to 45 minutes Until crisp Chocolate Ganache Frosting 185° F 30 to 60 minutes To Taste Other Cheese COOK BY TEMPERATURE NOT TIME: All cooking times are approximate and have many variables. Always cook to the correct Temperature. A Guide to Minimal Internal Cooking Temperatures 10 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHAPTER 3 ADDITIONAL MEAT SAFETY TIPS YOU SHOULD KNOW Although governments establish and enforce a multitude of health regulations relating to food safety and nutritional quality, contamination can happen at any time, anywhere, and no one would be any the wiser. As a result, you should start good food safety habits long before—and carry them on long after—your Beastometer perforates your meat. The following tips can help you prevent foodborne illness, ensuring the health of your loved ones. Tip 1: Start Good Food Safety Habits At the Store Bacteria on raw meat will multiply rapidly at room temperature, which is why you want to plan your shopping trip carefully. 11 Additional Meat Safety Tips You Should Know TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING • If you’re running a number of errands, make the grocery store your last stop. • Leave cold foods until the end so you’re not carting your eggs, dairy, and meat around the store. • Opt for packages at the back of butchery or fridge displays. The meat is likely to be fresher. • Be sure to pay attention to “best before” or “use by” dates on packaging so you know the date by which the meat should be frozen or consumed. • Avoid cross-contamination from leaking meat juices by putting your raw meats into separate plastic bags. Place them in your cart away from other products. • Use an insulated cooler to store perishables if the traveling distance between the store and your home is more than 20 minutes. Tip 2: Store Raw Meat Properly Once you arrive home, it’s imperative that you take every precaution to keep your meat out of the “Danger Zone,” which is in the 40ºF–140ºF range. According to the United States Department of Agriculture, bacteria will grow rapidly in this zone, doubling in as little as 20 minutes. • To ensure your meat remains safe, refrigerate or freeze it as soon as you arrive home. Check your fridge and freezer regularly to ensure they’re cold enough. • Before storing it, wrap the meat properly and then place it in a dish to avoid drippings. • Always marinate meat in the refrigerator; never marinate at room temperature. • When keeping meat in a cooler before grilling, place ice packs around it to keep it cold. • Don’t place the cooler in direct sunlight or open it too often. • Foods in a cooler should be tightly sealed to ensure ice water or other items don’t come into contact with them. • Practice the “First In, First Out” method of organizing your meat storage and consumption. Additional Meat Safety Tips You Should Know 12 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING • Keep the spices you use for your meat in a dark, dry area. Tip 3: Thaw Your Meat Correctly Thawing requires forethought. Many people defrost meat at room temperature to speed up the process, but this can result in significant fluid loss. Although there are several acceptable methods, refrigerator thawing is often best. • When thawing in a cold or hot water bath, make sure the packaging is sealed tightly so that no water can seep through to the meat. • Only thaw thin cuts in a hot water bath, ensuring the water is sufficiently hot enough to bring your protein through the danger zone quickly. • If you’re using a microwave or hot water bath, plan to cook your food immediately after thawing. • Ensure even cooking by defrosting meats thoroughly. Allow for six hours of thawing time per pound. Tip 4: Pay Attention to Kitchen and Grill Hygiene • Sanitize your work surfaces and cooking tools before and after you handle raw meat and poultry. • Always clean your Beastometer after each use. • After rinsing meat in the sink, wipe down the area with a bleach solution. • If you can, prevent the spread of bacteria by changing your dishcloths daily and avoiding the use of sponges. If you need to use sponges, soak them in a bleach solution regularly as they can harbor deadly bacteria. • Before using a new smoker, grill, or utensil for the first time, take time to clean the item thoroughly. It may contain grease, oil, or other contaminants from manufacturing and shipping processes. • Regularly inspect your grill brush to ensure bristles aren’t loose or meshed together. Unclean, mangled wires can be a haven for microbes. 13 Additional Meat Safety Tips You Should Know TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING • Check your refrigerator every few days for mold. The spores can contaminate your meat and other items, especially if they’re uncovered. Tip 5: Learn to Handle Raw Meat and Poultry the Right Way • Avoid cross-contamination by using separate cutting boards, utensils, knives, dishes, and cooking equipment for raw meats. • Use latex or rubber gloves to handle your uncooked proteins. • Don’t wash your poultry. If there are harmful microbes, they’re embedded in the muscle so you’d only be making things worse and contaminating your sink while you’re at it. • Wash your hands in warm, soapy water for at least 20 seconds before and after touching raw meats. Make sure you wash a few inches up your arm for ultimate protection. • Forget about the five-second rule—it simply doesn’t exist. Contamination is instant, so you need to wash raw meat off and cook it properly. If you’ve dropped cooked meat, discard it or wash it and heat it back up to a surface temperature of 165ºF. Tip 6: Refer to a Temperature Chart Use the temperature chart provided in chapter two to ensure your proteins are cooked to your preferred level of doneness while being perfectly safe to consume. Tip 7: Follow Safe Cooking Guidelines • Never put cooked foods on a plate that contains juices from raw foods. • Roasts will continue to cook for up to 90 minutes after removal from the oven. Let the meat rest until the internal temperature stops rising—you’ll find it’s tastier. • Don’t puncture meat with tenderizers and similar tools unless you’re cooking it beyond 165ºF. These devices will drive surface bacteria to the center of your cut, which isn’t ideal if you like a medium rare steak. • Use one set of tongs to work with raw meat, and another pair to move cooked meat. Additional Meat Safety Tips You Should Know 14 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING • Rather than removing cooked foods, transfer them to the cooler side of the grill. This allows you to keep them warm while you continue to cook other items. • Unless you’re cooking sous-vide, always cook at 175ºF or higher. • If you’ve heated ingredients to make a marinade, let the concoction cool before using it. Always follow health and safety guidelines for marinades since there are numerous opportunities for contamination. This is especially true when using brushes that touch both raw meat and the marinade. • Use silicone basting brushes, as they’re easier to clean and sterilize. Tip 8: Keep Foods at the Right Temperatures Hot foods should remain hot while cold foods should remain cold. Make sure you use the Beastometer to maintain safe internal temperatures before serving, especially when setting out dishes buffet-style and leaving them there for a while. Tip 9: Handle Leftovers with Care Even though your food is cooked, there will always be the potential for bacterial growth when meat, poultry, and seafood hit the danger zone. • Discard food that’s been left out at room temperature for more than two hours. On hot days, you’ll want to throw it out sooner. • When reheating food, make certain the internal temperature reaches 165ºF. There are plenty of ways to limit the spread of bacteria, but cooking meat properly is your only guarantee. Be a renegade grill master, but don’t be stupid by putting the health of your family at risk with undercooked or overcooked proteins. 15 Additional Meat Safety Tips You Should Know TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHAPTER 4 RENEGADE RECIPES TO DIE FOR TM MAHI MAHI STEAKS WITH GREEN BEANS AND BACON Yield: Makes 6 servings Directions Ingredients 1. Preheat the oven to 475ºF. 6 mahi mahi steaks (approximately 8oz each) 1 lb bacon, thinly sliced 1/3 cup pine nuts 2 1/2 pounds green beans, trimmed 1 1/2 garlic cloves, finely chopped Olive oil 2 lemons, thickly sliced Kosher salt to taste Pepper to taste 2. Slice the green beans in half at an angle and toss them together with the olive oil, garlic, salt, and pepper until properly coated. Spread them evenly in a roasting pan. 3. Nestle the mahi mahi steaks among the beans, season with more salt and pepper, and then place the bacon slices on top. 4. Add the lemon slices, scatter with pine nuts, and drizzle with more olive oil. 5. Cook for approximately 15–20 minutes. The green beans should be tender and the center of the thickest part of each steak should reach 158°F before serving. Renegade Recipes to Die For 16 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING SPICY DUCK WITH GINGER AND PLUM GLAZE Yield: Makes 4 servings Directions Ingredients 1. Preheat the oven to 350ºF. 4 duck pieces, with skin 4 oz plum jam, reduced sugar 2 tablespoons lemon juice 2 teaspoons chili sauce 2 teaspoons ground ginger 1 teaspoon garlic, finely chopped Ground black pepper Kosher salt 2. Pat excess moisture off the duck with a paper towel. Poke multiple holes in the skin to allow for fat drainage and then season with salt. 3. Place the duck skin-side up on a rack in a roasting pan and cook for 75 minutes. 4. Remove from the oven and pour out juices. 5. Raise the oven temperature to 425ºF. 6. Add the remaining ingredients to a saucepan and heat gently, stirring until the jam has completely melted. 7. Brush a thick coat of glaze over the skin of the duck and then return it to the oven to roast for another 10 minutes. The internal temperature should reach 165ºF before serving. 17 Renegade Recipes to Die For TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CAJUN PORK AND BEEF BURGERS Yield: Makes 6 servings Directions Ingredients 1. Mix the egg, Cajun seasoning, and mustard in a bowl, and then stir in the breadcrumbs. 1 lb lean ground pork 1 lb lean ground beef 1 egg, beaten 4 tablespoons Italian breadcrumbs 1 1/2 tablespoons Cajun seasoning 1 1/2 tablespoons prepared mustard 2. Add the ground pork and ground beef. Mix thoroughly and then divide the mixture into six equal portions. 3. Shape each portion into a patty and then chill in the refrigerator until ready to grill. 4. Oil the grill grate with oil before cooking the burgers over medium to high heat for 5–8 minutes on each side. 5. Check the internal temperature has reached 160°F before serving on buttered buns with garnish and condiments. Renegade Recipes to Die For 18 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING INDIAN INSPIRED GRILLED CHICKEN Yield: Makes 6 to 8 servings Directions Ingredients 1. Make three to four deep cuts in each piece of chicken using a sharp knife. 6 1/2 lbs assorted chicken pieces, skin removed 2 cups natural yogurt 7 tablespoons white wine vinegar 2 1/2 tablespoons lemon juice 1 3/4 teaspoons garam masala 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon kosher salt 3 garlic cloves, peeled 2 large onions, peeled and quartered 3 oz fresh ginger, peeled 1/2 lemon, sliced 2. Rub the salt and lemon juice over the chicken pieces, ensuring they’re both rubbed into the cuts. 3. In a food processor, purée the vinegar, garlic, onion, ginger, sliced lemon, and half of the yogurt. 4. Add the garam masala, chili powder, paprika, and remaining yogurt. Blend thoroughly. 5. Place the chicken pieces into a dish and pour the marinade over it. Cover the dish and refrigerate for 24 hours, turning each piece half way through. 6. When ready to cook, heat the grill to about 375ºF. 7. Drain off excess marinade and cook for 15–20 minutes on each side. Make sure the internal temperature reaches 165ºF before serving with side dishes. 19 Renegade Recipes to Die For TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING BARBECUED VENISON HAUNCH ON THE BONE Yield: Makes 6 servings Directions Ingredients 1. In a nonreactive container, mix the red wine, olive oil, garlic, ground bay leaf, salt, and pepper to make a marinade injection fluid. 4 lbs haunch of venison, on the bone 8 oz bacon slices 1 cup dry red wine 6 tablespoons olive oil 1 clove garlic, minced 1/2 teaspoon ground bay leaf Kosher salt to taste Ground black pepper to taste 2. Put the haunch of venison in a dish and use a meat injector to inject an ounce of marinade per pound of meat. Pour the remaining liquid over the exterior of the joint and rub the marinade well into the flesh. Place the meat in the refrigerator and let it rest for 2 hours. 3. When ready to cook, preheat the barbecue to about 300ºF. Wrap the bacon slices around the venison and then wrap it loosely in foil. 4. Place the parcel on the grill and let it cook for approximately 30 minutes per pound. Be sure to turn the haunch regularly. 5. Remove the venison and unwrap the foil. Place the meat back on the barbecue over high heat and cook for another 15 minutes to brown the exterior. 6. Make sure the internal temperature reaches at least 145ºF for medium rare, or higher for your preferred level of doneness. 7. Allow to rest before serving. Renegade Recipes to Die For 20 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHICKEN AND BEAN CASSEROLE WITH BACON BITS Yield: Makes 6 to 8 servings Directions Ingredients 1. Preheat the oven to 350ºF and place the chicken thighs in an oven dish. 8 skinless, boneless chicken thighs 16 oz baked beans in tomato sauce 1 cup chicken broth 1 green bell pepper, chopped 1 onion, finely chopped 2 1/2 teaspoons honey 1 teaspoon mixed herbs 1/2 teaspoon mustard powder 4 to 6 slices of bacon 3 tablespoons parsley, chopped Ground pepper to taste 2. Mix the beans, chicken broth, green pepper, onion, honey, mixed herbs, and pepper in a bowl. Spoon the mixture over the chicken, ensuring it’s spread out evenly. 3. Cover the dish and bake for 1 hour, turning the chicken pieces every 25 minutes. 4. Remove the cover and bake for an additional 30 minutes. During this time, grill the bacon until crispy and then cut it into bits. 5. Make sure the internal temperature of the thickest part of each thigh has reached 165ºF. Remove the dish from the oven when done. *Serve with rice and vegetables 6. Sprinkle the parsley and bacon bits over the casserole and serve with preferred side dishes. 21 Renegade Recipes to Die For TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING SPICY LAMB CUTLETS WITH MANGO AND MINT PURÉE Yield: Makes 4 servings Directions Ingredients 1. Preheat the grill to 400ºF. 2 lbs lamb cutlets 1 lb ripe mango, peeled and chopped 1 habanero/jalapeno chili, seeded and chopped 2 scallions, chopped 1 cup fresh mint 1 tablespoon lime juice 1/8 cup olive oil 1 garlic clove, finely chopped 2 1/4 teaspoons ground coriander 2 1/4 teaspoons cumin 1 1/2 teaspoons kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper A dash of ground cloves 2. Mix the olive oil and garlic in a bowl and then coat the cutlets. 3. In a shallow dish, blend the coriander, cumin, salt, cinnamon, turmeric, cardamom, cayenne pepper, and cloves together. Press the cutlets into the spices, once on each side. 4. In a food processor, purée the mangoes, chili, scallions, mint, and lime juice. Place in a dish, cover, and chill. 5. Cook the cutlets to your preferred doneness. The minimum internal cooking temperature is 145ºF for medium rare. 6. Serve the lamb cutlets with the mango and mint purée on a bed of wild rice. Renegade Recipes to Die For 22 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING RICH HONEY PORK CHOPS Yield: Makes 4 servings Directions Ingredients 1. Preheat the oven to 375ºF. 4 pork loin chops 1 cup dry white wine 1/3 cup orange juice 2 1/2 tablespoons honey 1 1/2 tablespoons olive oil 1 teaspoon five-spice powder Kosher salt to taste Pepper to taste 2. In a frying pan, heat the oil and fry the chops until browned on both sides. 3. Add the wine and five-spice powder, and then bring to a boil. 4. Place the chops in a roasting pan and pour the liquid over it. Cover with foil and bake for 75 minutes. Be sure to turn the chops every now and then. 5. Once the internal temperature reaches 165ºF, remove the chops from the pan and cut off the fat and rind. Put them on a serving dish, cover them with foil, and place them back in the oven, lowering the temperature to keep them warm but not overcook them. 6. Pour the liquid from the roasting pan into a saucepan. Stir in the honey, orange juice, salt, and pepper. Bring to a boil and simmer until the liquid becomes syrupy. 7. Spoon the glaze over the chops and serve with egg noodles or rice. 23 Renegade Recipes to Die For TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHAPTER 5 CARE AND INSTRUCTIONS FOR THE BEASTOMETER OMETER Care and Instructions for the Beastometer TM 24 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING The Beastometer is a high quality, durable product. However, you should use the following care instructions to ensure you obtain optimal use and accurate results. 1. Before using the Beastometer for the first time, wash the stem in warm, soapy water or wipe it down with an alcohol-based disinfectant wipe. 2. Although the thermometer has an auto-shut off function to conserve battery life, make sure you replace the battery whenever the LCD panel becomes dim. Optimum visibility is essential when reading results accurately. 3. Depending on your oven and grill temperatures, switch between Fahrenheit and Celsius as needed. Just make sure you reach the right minimum internal temperature for the protein you’re cooking. 4. The Beastometer is not designed to remain in food while cooking. Remove it before placing food back in the oven, on the stove, or on the grill. 5. When replacing the battery, make certain you keep the O-ring in place to ensure the device remains waterproof. 6. Don’t remove the protective steel casing. If there’s a problem with your Beastometer, contact Grill Beast. How to Calibrate Your Beastometer To be considered accurate, a meat thermometer must be calibrated to measure within 2ºF of the actual temperature. The Beastometer measures within 1ºF. To calibrate the unit, press the calibration key on the face of the unit and “CAL” will be display on the LCD screen. Place the probe into water at a known temperature (we suggest placing it in a ice water bath which is 0ºC). To increase the temperature, press the “C/F” button and the temperature will increase in degrees. To decrease the temperature, press the “ON/OFF” button. When the temperature is calibrated, press the calibration button to release the feature. The unit is calibrated before it is shipped. 25 Care and Instructions for the Beastometer TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CHANGES IN STANDARD TEMPERATURE AND PRESSURE Use the chart below in order to determine the boiling point of water in your region. This will help assist you with ensuring that your Beastometer is calibrated. Altitude ( ft. ) Pressure ( in. Hg ) Boiling pt. ( ° F ) -500 30.466 212.9 0 29.921 212.0 500 29.384 211.1 1000 27.855 210.2 2000 27.821 208.4 2500 27.315 207.5 3000 26.817 206.6 3500 26.326 205.7 4000 25.842 204.8 4500 25.365 203.9 5000 24.896 203.0 5500 24.434 202.0 6000 23.978 201.1 6500 23.530 200.2 7000 23.088 199.3 7500 22.653 198.3 8000 22.225 197.4 8500 21.803 196.4 9000 21.388 195.5 9500 20.979 194.6 10000 20.577 193.6 OPERATING INSTRUCTIONS Temperature Measurement 1. Press the ON/OFF button to turn the Beastometer on. 2. Clean the Beastometer stem and insert the tip a minimum of a 1/4 inch into the food or insert the tip deep enough to reach the center of food item that you want to measure the internal temprature of. In order to change the temperature scale between Fahrenheit ( Fo ) or Celsius ( Co ), press the oF/oC button. Care and Instructions for the Beastometer 26 TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING Temperature Hold In order to hold the temperature after a reading is taken, before withdrawing the Beastometer from the food item, press the HOLD button. The reading will remain on the display and the letter “H” will displayed in the upper right corner of the LCD. To resume normal operation, press the HOLD button again. Max Mode 1. Press the MAX button to show the maximum teperature that has been recorded. “MAX” will be displayed on the LCD Screen. 2. Press the MAX button again to show the Minimum temperature that has been recorded. “MIN: will be displayed on the LCD Screen. 3. Press the MAX button again to return to the current temprature reading. 4. In order to reset the MAX/MIN readings, press and hold the MAX button for 3 seconds. Battery Installation/Replacement The battery in the Beastometer should be replaced when the LCD screen becomes dim or hard to read. Follow the steps below in order to replace the battery: 1. Remove the battery cover on the front of the Beastometer using a coin. 2. Install one LR44 battery with the positive side up. 3. Fasten the battery cover, again using a coin to tighten. - WARNING - DO NOT LEAVE THE BEASTOMETER IN A HOT OVEN OR GRILL FOR EXTENDED PERIODS OF TIME. DO NOT PLACE IN A MICROWAVE. THE BEASTOMETER IS NOT DISHWASHER SAFE. 27 Care and Instructions for the Beastometer TM BEASTOMETER: A RENEGADE GUIDE FOR HEALTHY GRILLING CONCLUSION TM There is no escape from bacteria. While beneficial species keep your digestive organs in working order, the harmful type can knock you down within hours of consumption. The Beastometer is all that stands between you and unsafe food. Heck, the Beastometer is all that stands between you and a dry, overcooked steak. Wash your hands, douse your kitchen in bleach, but whatever you do, measure the internal cooking temperature of your meat, poultry, game, and seafood. Now grab a beer and start grilling! Conclusion 28 While the Beastometer ensures your food is safe, the Beast Injector ensures it tastes great. Designed to pierce through any meat, the specially designed needles let you reach where marinades simply can’t penetrate on their own. Within minutes, you can start infusing your favorite flavors throughout your favorite cuts. Visit www.grillbeast.com/products/beastinjector to order yours today! We truly value our customers, which is why we want to give back! Join our VIP program for exclusive deals and offers that put dollars back in your pocket. See vip.grillbeast.com for more info. STAY IN TOUCH, SUBSCRIBE TO GRILL BECOME THE CHAMPION BEAST’S BADASS BLOG! OF THE GRILL. Crank your food knowledge up a notch and add a Want to receive exclusive offers, tasty recipes, healthy dose of fearless experimentation. Sub- innovative grilling ideas, expert advice, and new scribe to our badass blog for regular posts that’ll product information delivered right to your inbox? turn you into a grilling, roasting, smoking beast! Visit vip.grillbeast.com to sign Go to www.grillbeast.com/blog up for our VIP Program, and get and click the RSS feed button. Grill Beast’s latest updates.
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