While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is: Poultry Doneness Test

So many people are worried about chicken and salmonella (a bacteria that disrupts the digestive tract should the chicken not be cooked completely). As a cautionary note, the bacteria can be transferred by un-cleaned hands and utensils. Always wash hands, knives, forks, etc. before handling other items.

So often, in order to make certain there is no problem, the cook will OVERCOOK the meat making it dry and tough! Fear not ... there is no need to ruin the meat.

Chicken, turkey and other poultry need to be cooked thoroughly ... but not incinerated. Most bacteria is killed at or about 140° so we recommend cooking poultry no higher than 165°. Always use a meat thermometer to measure the temperature of the chicken in the deepest part of the meat. In a whole chicken, the thermometer should be inserted into the skin cavity between the thigh and the breast - deep into the meat, but not touching the bone.

While you are on the site, go ahead and print out the cooking temperatures chart provided at: http://www.barbecuen.com/temp.htm

If you do not have access to a meat thermometer, you might also check by using a knife, fork or skewer and insert it into the thigh meat and check the color of the juices flowing out. They should run clear or light yellow and no pink showing or flowing.

Again, we recommend buying a meat thermometer to make certain that the meat is done and not overdone. This offers consistent results every time.

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