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–BROILMASTER RECIPES
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Grilled Whole Turkey
Beef
Chicken
Lamb
Marinades
Pork
Rubs
Sauces
Seafood
Vegetables
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FEATURED BROILMASTER RECIPE OF THE MONTH
Grilled Rib Eye Steak (4 to 6 servings)
Prep - In a large plastic bag, combine all ingredients except meat. Seal
bag and shake well to mix ingredients. Insert meat into bag and shake
to coat. Marinade meat in refrigerator overnight.
Cooking - Place steak on grill over medium high heat. Direct grill with
lid open until steak reaches desired degree of doneness. Turn steak
occasionally. Add sear marks. Serve with salad and vegetables.
Ingredients
- 2 1/2 to 3 pounds of rib eye steak
- 1/2 cup soy sauce
- 1/2 cup of sliced green onions
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 garlic cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon coarse salt
Method: Direct Grill
Lid: Open or Propped
Grids: Medium
Temperature: Med-Hi
Smoker Shutter: Open
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SAFE
COOKING TEMPERATURES
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| Type
of meat: |
Cook
to internal temperature of:
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| GROUND
MEATS |
Hamburger
Beef, veal, lamb, pork
Ground chicken or turkey
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160°F
160°F
165°F
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| BEEF,
VEAL, LAMB |
ROASTS
& STEAKS
Medium-rare
Medium
Well-done
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145°F
160°F
170°F
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| PORK |
CHOPS,
ROASTS, RIBS
Medium
Well-done
Ham, fresh
Sausage, fresh
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160°F
170°F
160°F
160°F
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| POULTRY |
Chicken,
whole & pieces
Duck
Turkey (unstuffed)
Whole
Breast
Dark meat
Stuffing (cooked seperately)
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180°F
180°F
180°F
180°F
170°F
180°F
165°F
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| FISH |
140°F
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Information
provided by USDA and FDA publications.
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