Your weekly dose of fire & meat.
BBQ recipes, grilling tips, and smoker secrets — delivered to your inbox.
✓ You're in! Check your inbox to confirm.
Where to put the probe on every cut, the USDA safe-temperature chart, and the altitude-corrected boiling-point table FSIS tells you to go find somewhere else. In Denver, calibrating to 212F builds in a permanent 9.6-degree undercook.
Barbecue is meat cooked slowly by wood or charcoal heat and smoke – but no US authority defines it by temperature. The one federal rule, 9 CFR 319.80, regulates fuel and yield. Plus the primary-source attestations showing the word originally named a rack, not a recipe.
