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6 servings, 1/6 recipe (228 g) each
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For the juiciest, most flavourful grilled meat, always use long-handled grill tongs or a metal spatula to turn or move meat pieces on the barbecue. Piercing the meat with a fork causes the juices to escape, resulting in less flavourful meat.
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.