fire up the grill tips & techniques direct zone indirect zone the perfection is in the heat these are minimum recommended internal temps to 15 minutes before cutting and serving poultry direct heat cook food on grates directly over cooking for foods that take less than for a tasty caramelized outer crust ground meat indirect heat grates beside the heat rather than that take more than 25 minutes shellfish danger zone keep hot foods above 140° and cold foods at 40° or below don't exceed 2 hours in the temperature danger zone how it's done fresh thyme market #freshthyme finds freshthyme.com @freshthyme
