The Department of Agriculture's Food Safety and Inspection Service has made some recommendations on the temperature for grilling your meat. Your poultry should be cooked to one hundred sixty five degrees. Your ground beef at one hundred fifty five degrees and your steak and pork chops at one hundred forty five degrees. "You want to put the thermometer into the very middle of the beef, whether it's hamburger, chicken, or steak. You want to let it sit there until the temperature hits the minimal temperature," says Outback Steakhouse Cook Michael Mendez. Mendez has been a cook a for five and a half years and has experience with food themometers. "The outside of the steak is what has to be at 165 degrees because it's very hard for bacteria to get to the inside of a steak, whereas ground beef is all ground up so it can be contaminated all throughout the hamburger." Mendez says to control the heat on a charcoal grill, place the thicker meat where the charcoal is the hottest and move from the middle out. "One other thing that's important is to not mix the foods when they're cooked, on the same plate, otherwise you might cross contaminate some of the bacteria that's found in chicken with some of the bacteria that's found in hamburgers or hotdogs." Mendez says that any food thermometer will work, no matter what the cost and meats can be pink inside and still be safe, it's the temperature you want to worry about.