BBQ Rando's BBQ Tips

Chart of safe meat cooking temperatures for different types of meat and eggs.

Cook by Internal Temperature, Not Time

Never rely on color or cooking time to determine doneness—always use an instant-read meat thermometer inserted into the thickest part of the protein. Pull your meat 5°F before your target internal temperature, as carryover cooking will finish the job while it rests.

Set Up 2-Zone Indirect Heat

Bank your hot coals or turn on burners only on one side of the grill, leaving the other side unheated. This gives you a high-heat zone for searing and a cool indirect zone for gentle cooking or preventing flare-ups when fat drips

Grilled steak on wooden board with BBQ Rando sauce bottle.

Rest Your Meat Before Slicing

Cutting into hot meat immediately causes muscle fibers to contract and expel all internal juices onto your board. Allow steaks to rest for 5–10 minutes and large cuts like brisket or pork shoulder to rest for 30–60 minutes in an insulated cooler or foil tent to let juices redistribute.

BBQ Rando's BBQ Tips

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