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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
Teriyaki Grilled Chicken (6 servings)
Prep - Mix teriyaki sauce, lemon juice, garlic and oil in a large, sealable
plastic bag. Place chicken breasts in bag, seal bag, and shake to coat.
Refrigerator overnight, turning several times.
Cooking - Set grids at medium or high. Preheat grill to medium heat.
Remove chicken from bag and grill, discard remaining marinade. Grill
for 6 to 8 minutes each side or until internal temperature reaches 180º
F. Serve with salad and vegetables of choice.
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 1/2 cup teriyaki sauce
- 1/2 cup lemon juice
- 2 tablespoons minced garlic
- 2 tablespoons vegetable oil (sesame oil preferred)
Method: Direct Grill
Lid: Open or Propped
Grids: Medium or High
Temperature: Med
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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