FOOD NEWS
Andrew Zimmern Swears By This Rule When Grilling Meat
BY KAREN HART
When it comes to grilling, Andrew Zimmern recommends using bone-in meat. While it may take longer, Zimmern notes on his website that "that time allows the char to develop."
The bone acts as an insulator for juices that would otherwise be lost in a boneless cut of meat. Cooking the meat slowly ensures it will cook properly for the best flavor.
When grilling bone-in meat, a meat thermometer will help you discern if it is ready. Just place your thermometer away from the bone for an accurate reading.
The minimum temperature you should cook poultry to is 165 degrees Fahrenheit, while meats like steak need to be cooked to at least 145 degrees Fahrenheit.