We hope you’ve come to expect great tips and tricks from the Fine’s Gas blog! It’s our goal to provide information we think you’ll find relevant and valuable.

Today, we wanted to let you know we’re adding a new topic to the mix: installations. We’ll be sharing progress updates, as well as showing off completed projects. You’ll find outdoor kitchens, outdoor living spaces with fire pits and fireplaces, and more.

For our first installation post, we wanted to share photos of a great outdoor kitchen project that’s nearing completion. Take a look at these below, and let us know if you’re interested in starting a similar project!

Have you fired up your grill yet this spring? If not, be sure to check out one of our previous blogs, “How to Clean Your Gas Grill for Summer. (And if you notice any problems that need fixing, contact us for assistance.)

Once you’re sure your grill is in good shape, check out the following guide to safe meat cooking temperatures.

Food Safety

We know that some people like their steaks and burgers very rare, but according to the U.S. Department of Health and Human Services, grill masters should be following internal cooking temperature guidelines to determine the safety of the foods they serve. Instead of relying on visuals—basing doneness on how “pink” your meats are—check the internal temperature with a meat thermometer. (A few of our grills even come with high-quality meat thermometers.) By following the suggestions below, you’ll be able to ensure the foods you grill this spring and summer will maintain their great flavor without the risk of illness due to undercooking.

Ground Meats

160 degrees Fahrenheit

Steaks & Chops

145 degrees Fahrenheit (rest 3 minutes)

Pork & Ham (Raw)

145 degrees Fahrenheit (rest 3 minutes)

Poultry

165 degrees Fahrenheit

Fish

145 degrees Fahrenheit

Other Helpful Tips

In addition to following the aforementioned meat cooking temperature recommendations, consider the following:

• Planning to use a marinade as a dressing for cooked meats? Make a little extra, and place that portion in a separate container. Using any of the mixture your meat has marinated in at the end of the cooking process could increase your risk for contamination.

• Preheating your grill isn’t only for cooking purposes—it also kills bacteria that may have accumulated on your grill since the last time it was fired up. Don’t skip this step!

• When preparing to transport uncooked meats to your grill, bring an extra, clean dish. Transfer cooked meats from the grill onto the clean dish to prevent contamination.

• If you’re planning a party where folks will come and go and would prefer to cook extra burgers or hotdogs in advance, turn the grill down to around 140 degrees Fahrenheit and leave cooked meats on a side or upper rack to stay warm.

If you’re in need of a new grill, replacement parts, or even an entire outdoor kitchen installation, Fine’s Gas can help. Shop our products online or contact us for more information.