-Hot Tools- A. GRILL BASKET-Holds fish and smaller pieces of fruits or vegetables so they turn easily and don't drop in between the grates. B. SKEWER-Metal skewers for kabobs are ideal for repeat use, or purchase wooden skewers at Fresh Thyme Farmers Market. C. TONGS-Heavy duty grilling tongs grab and turn foods such as steaks, kabobs, chops, ribs, and chicken. D. FORK-Grill forks help move and turn food on the grill. Avoid piercing seared meat with the tines, which releases juices. E. T URNER-Designed specifically for grilling, these long-handled turners work well for things like burgers and fish filets. F. MEAT THERMOMET ER-Place an instant- read thermometer into the thickest portion of the food, avoiding bone or fat. Insert the probe from the side for thin cuts like steak. DIRECT HEAT Cook food on grates directly over the flame. Generally, use direct cooking for foods that take less than 25 minutes to cook, such as chops, steaks, brats, burgers, chicken breasts and kabobs. Direct grilling sears food for a tasty caramelized outer crust. INDIRECT HEAT Heat half of the grill (or pile charcoal to one side) and place your food on grates beside the heat rather than directly over the flame. Cover the grill, creating an oven effect to slowly cook foods like roast, ribs, and turkey that take more than 25 minutes. vs A d c e f b Direct zone Indirect Zone THE PERFECTION IS IN THE HEAT THESE ARE MINIMUM RECOMMENDED INTERNAL TEMPS VIA USDA (COOK LONGER, IF DESIRED). LET MEAT REST 10 TO 15 MINUTES BEFORE CUTTING AND SERVING. -165° - -155° - -145° - how it's done Tips & techniques -160° - -150° - Poultry Ground Meat Beef, Pork, Lamb, Fish & Shellfish Danger Zone (40°- 140°) Keep hot foods above 140° and cold foods at 40° or below. Don't exceed 2 hours in the temperature danger zone. f o -140° - freshthyme.com | July/August 2018 17 012-017 Grilling Guide.indd 17 6/12/18 1:32 PM