How hard can this be: use a thermometer.

Safefood Ireland, I don’t know when you published this BS, because there’s no date, but it showed up in in my feedly, uh, feed today.

The big issue when barbequing is making sure your food has been cooked thoroughly, all the way through. This is particularly important when cooking poultry, pork, minced and skewered meats, such as burgers, sausages and kebabs on the barbecue – while the outside may look cooked (and in some cases burnt), the inside can still be raw.

We recommend these meats should always be cooked until they are piping hot all the way through, with no pink meat remaining and the juices run clear. If you’ve got lots of people visiting your barbecue and want to ensure that meat is thoroughly cooked, you can pre-cook meat in your kitchen oven just before you put it on the barbeque for flavor.

How to know it’s cooked

When cooking foods on the barbeque, make sure to turn them regularly and move them around the grill to ensure they area cooked evenly on all sides – then remove them from the heat and place them on a clean plate. For meats that need to be cooked all the way through be sure to cut into the centre of them to check that:

They are piping hot all the way through

There is no pink meat left and

The juices run clear

Food safety BS (and taxpayer funded).

Use a tip-sensitive digital thermometer.

Stick it in.