Roast ’em, Grill ’em, Fry ’em

Roast ’em, Grill ’em, Fry ’em 





Always cook them right!


A couple of weeks ago was the Canadian Thanksgiving and I think I’ve had more meat dishes during that 3 day weekend that I’ve had all that week!

By the end of it all I felt more stuffed than the turkey. And for the rest of the week I wanted nothing to do with meat dishes…

Fast forward to this week, I would like to plan a night to include roasted chicken for dinner. A quick recipe that I was given was to place the chicken in the oven on a roasting stand in order to evenly cook the inside and outside. The oven should be pre-heated for 350F ( 175C) and the ideal time to cook would be 1.5 hours for an average bird (keep in mind about 20-30mins per lb depending on the strength and type of your oven). Every 30 minutes you could baste the chicken to add moisture on the outside.

I always wanted to try beer can chicken. After a little online research, I came to the conclusion that having a can stuck inside the chicken does nothing to help it cook better or make it juicer… It actually prevents the chicken to cook nicely on the inside and to reach proper temperature required for safe consumption.


Every year, thousands of people get food poisoning because of improper cooked meat. Since harmful contaminants can’t be seen, smelled or tasted, it’s important that meat is prepared to a safe internal cooking temperature to avoid food poisoning.

Unfortunately, you cannot tell by just looking at the meat if it’s cooked properly or not. That’s because colour of the meat does not always tell you if your food is safe to eat. Always follow internal cooking temperatures. Better safe than sorry! By using a food thermometer, you could ensure that raw meat, fish and poultry are cooked to a safe internal temperature. I have one of these thermometers and I’ve used it with meats, liquids and even in the incubator (without lifting the lid, I insert the thermometer in one of the air holes and wait a few seconds for a reading)!! It’s very easy to use and very accurate – it also has the option to change from Fahrenheit to Celsius.

There’s a few tips to follow when checking to see if your food has reached the necessary safe internal cooking temperature:

  • Remove your food from the heat and insert the digital food thermometer through the thickest part of the meat, all the way to the middle.
  • Make sure that the thermometer is not touching any bones, since they heat up more quickly than the meat and could give you a false reading.
  • If you have more than one piece of meat, poultry or seafood, be sure to check each piece separately, as temperatures may differ in each piece.
  • For hamburgers, insert the digital food thermometer through the side of the patty, all the way to the middle. Oven-safe meat thermometers designed for testing whole poultry and roasts during cooking are not suitable for testing beef patties.

The chart below shows you what to look for in terms of safe internal cooking temperatures.

Meat, poultry, eggs and fish Temperature
Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Mechanically tenderized beef (solid cut)
Beef, veal 63°C (145°F)
Steak (turn over at least twice during cooking) 63°C (145°F)
Pork (for example, ham, pork loin, ribs)
Pork (pieces and whole cuts) 71°C (160°F)
Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf and casseroles)
Beef, veal, lamb and pork 71°C (160°F)
Poultry (for example, chicken, turkey) 74°C (165°F)
Poultry (for example, chicken, turkey, duck)
Pieces 74°C (165°F)
Whole 82°C (180°F)
Egg dishes 74°C (165°F)
Fish 70°C (158°F)
Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked. Learn more.) 74°C (165°F)
Others (for example, hot dogs, stuffing, leftovers) 74°C (165°F)
Game Temperature
Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 74°C (165°F)
Ground meat
Ground meat and meat mixtures 74°C (165°F)
Ground venison and sausage 74°C (165°F)
Large game
Bear, bison, musk-ox, walrus, etc. 74°C (165°F)
Small game
Rabbit, muskrat, beaver, etc. 74°C (165°F)
Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)
Whole 82°C (180°F)
Breasts and roasts 74°C (165°F)
Thighs, wings 74°C (165°F)
Stuffing (cooked alone or in bird) 74°C (165°F)



  • Always keep working area clean and dry. Clean spills immediately
  • You should always wash your hands with soap and warm water before and after you touch raw meat, poultry, fish, and seafood
  • Assume all pots are hot. Use dry towels or safe gloves to handle
  • Use a damp towel under the cutting board to restrict it from sliding on the counter
  • Use one cutting board for produce, and a separate one for raw meat, poultry, fish, and seafood
  • Use paper towels to wipe kitchen surfaces, or change dishcloths daily to avoid the risk of cross-contamination and the spread of bacteria. Avoid using sponges, as they are harder to keep bacteria-free
  • Sanitize counter tops, cutting boards, and utensils before and after preparing food
  • Thaw frozen foods safely. I learned that it is safer to thaw frozen meats in the fridge (at a slower pace) rather than out on the counter due to the drastic change in temperature
  • Reheat foods to proper temperature. Also, keep foods at proper temperatures and recommended storage times

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Always remember to have a good time … and a glass of wine!!

One Thought on “Roast ’em, Grill ’em, Fry ’em

  1. Pingback: Safe keeping | Caledon Acres

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