The following tables, shows the internal temperatures for meat and poultry:

Labor day weekend is coming up and for many this marks the end of the BBQ season.  If it isn't this weekend it usually is short after, but this year I am not giving up on BBQ through out the winter.  But for those who are looking to end the barbecue season on a high note, I would recommend some good baby back ribs with grilled corn on the cob.   For those who are ending the BBQ and grill season this weekend or shortly after, don't forget to clean the grill or BBQ for the winter months.  Many people never clean out theirs out enough.  Cleaning out a grill will help control flare ups and prevent any rusting from that burnt charcoal sitting on the bottom of the grill.  So read your manuals, search online, and figure out the recommended way to clean your grill. 

This weekend I am going to do a practice run for the work party we are having on September 9th.  I have the chicken recipe down and just need to a practice run of the pork loin recipe I came up with.  I have finally found the grill I will be using for this party too, decided to rent a propane grill:

This grill should be fun to use!

So what are your favorite things to grill or BBQ? 

The reason I ask, I am looking for some new ideas for things to toss onto the grill or smoker.  I like to try some new things, such as smoked bologna.  And I am pretty sure a lot of you out there can provide me with some good ideas to try in the future.

The person that gives me, what I consider, the best idea, will get an honorary mention in a future post. :) 

The words barbecuing and grilling are used interchangeably all the time when it comes to outdoor cooking. However, there is a difference between the two outdoor cooking techniques and it is important to understand the difference.

Grilling is usually done over direct and high heat. This is ideal for tender cuts of meat with less fat. If you cook these pieces of meat to long, you lose a lot of the juices over time and will end up with a tough piece of meat. Some of the more typical meats for grilling are steaks, pork chops, and chicken.

Barbecuing is done with a low heat and with smoke. Generally most barbecuing is done around 225 degrees with tough large pieces of meat. Cooking times vary, but the larger pieces of meat can take 12 plus hours to cook to the desired temperature to make it tender and juicy. Some of the more popular cuts of meat for barbecuing are brisket, boston butts, and chicken.

As you may have noticed chicken is listed for both grilling and barbecuing and this is because it actually comes out great for both methods of outdoor cooking.