When should meat be checked for doneness while grilling?

Checking meat for doneness at regular intervals during cooking is essential for several reasons. First, it allows for better control over the cooking process, helping to ensure that the meat reaches the desired level of doneness without overcooking. Each type of meat requires different internal temperatures to be safe and palatable, and checking regularly helps monitor the progression towards those target temperatures.

Additionally, this practice helps the griller identify any hot spots on the grill where the cooking may be uneven, enabling adjustments to be made for a better overall result. Regular checks can prevent the meat from becoming dry or tough, which often occurs when it is left to cook without monitoring. By keeping an eye on the doneness, it allows one to take the meat off the grill at the right time, achieving optimal flavor and texture.

Focusing only on the end of the cooking time or checking before removing the meat may not account for unexpected variations in cooking speed, while checking immediately after placing it on the grill does not reflect the actual cooking process accurately. Regular interval checks create a proactive approach to grilling that aligns with best practices in cooking safety and quality.