Sources
A source is not simply reliable — it is reliable about something. Weber is the best source on what a Weber kettle’s vents do and a poor source on whether a Weber is better than a Kamado Joe. Each entry records exactly what it may and may not be cited for.
Read and citable (127)
UNESCO — Intangible Cultural Heritage
Harissa, knowledge, skills and culinary and social practices (Representative List of the Intangible Cultural Heritage of Humanity, inscribed 2022, submitted by Tunisia)
Official guidance · international · retrieved 2026-08-22
May be cited for: Culture, History
- Not culinary practice: An inscription describes a living practice and its social setting. It states no cooking time, no temperature and no method for anything cooked over fire.
- Not safety: A heritage inscription is not a food-safety instrument.
University of Illinois Extension
Marinating — Meat Safety
Academic · US · retrieved 2026-08-22
May be cited for: Safety, Culinary practice
- Not culture: A meat-safety page makes no claim about whose tradition a marinade belongs to, and nothing here may be read as one.
Oxford University Press, for Food Quality and Safety
Marination ingredients on meat quality and safety—a review (Food Quality and Safety, vol. 7, 2023)
Academic · US, GB, AU, NZ, CA · retrieved 2026-08-22
May be cited for: Technical, Culinary practice
- Not safety: A review reporting that marination lowers pH and reduces bacterial survival is describing a mechanism, not issuing consumer guidance. No endpoint, no instruction and no reliance on marinade as a control measure may be taken from it — the Illinois Extension page is explicit that marinades must not be relied on to kill bacteria, and this source does not contradict that.
- Not culture: A food-science review makes no claim about whose tradition anything belongs to.
NCpedia — State Library of North Carolina, from the Encyclopedia of North Carolina
Barbecue (Encyclopedia of North Carolina, University of North Carolina Press)
Specialist publication · US · retrieved 2026-08-22
May be cited for: Culture, History, Culinary practice
- Not safety: An encyclopedia entry on regional cooking states no endpoint and no safe practice.
Encyclopedia of Alabama (Alabama Humanities Alliance)
Big Bob Gibson BBQ
Specialist publication · US · retrieved 2026-08-22
May be cited for: Culture, History, Culinary practice
- Not safety: An encyclopedia entry about a restaurant is not a food-safety instrument. Its three-hour smoking figure is a description of one establishment's practice and is not an endpoint.
Texas Historical Commission
Bringing Texas Barbecue History to the Table (The Medallion, July/August 2005)
Official guidance · US · retrieved 2026-08-22
May be cited for: Culture, History
- Not safety: A state history agency's magazine states no cooking endpoint and no safe practice.
- Not technical: It records what practitioners say about their own tradition, including where they disagree. It measures nothing.
BMJ Publishing Group, for BMJ Case Reports
Grilling pains: case series of four patients needing operative intervention after accidental ingestion of a wire bristle (2021)
Academic · US, GB, AU, NZ, CA · retrieved 2026-08-22
May be cited for: Safety, Technical
- Not culinary practice: A surgical case series describes injuries, not cooking. Nothing about technique, timing or flavour may be taken from it.
University of Georgia College of Family and Consumer Sciences
Calibrate food thermometer before Xmas cooking (UGA CAES Field Report)
Academic · US · retrieved 2026-08-22
May be cited for: Safety, Technical
- Not culinary practice: It describes how to check an instrument. It says nothing about how long anything takes or how it should taste.
Food Standards Agency
Requirements and overview of cooking methods — safe cooking time and temperature combinations
Official guidance · GB · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: The FSA sets safety thresholds. It does not publish guidance on how food should taste or be cooked for quality, and citing it for that would borrow authority it has not claimed.
Food Standards Agency
Less than thoroughly cooked beef burgers: guidance for food businesses and local authorities
Official guidance · GB · retrieved 2026-08-13
May be cited for: Safety
United States Department of Agriculture, Food Safety and Inspection Service
Safe Minimum Internal Temperature Chart
Official guidance · US · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: A safety floor is not a doneness recommendation, and the chart does not claim to be one.
United States Food and Drug Administration
Food Code 2022
Official guidance · US · retrieved 2026-08-13
May be cited for: Safety, Technical, Terminology
- Not culinary practice: A regulatory cooking requirement for food businesses is not advice about how anything should taste, and the Code makes no culinary claim.
New Zealand Food Safety / Ministry for Primary Industries
Safe food preparation, cooking and storage at home
Official guidance · NZ · retrieved 2026-08-13
May be cited for: Safety, Technical
Food Standards Australia New Zealand
Sausage sizzles and barbecues
Official guidance · AU, NZ · retrieved 2026-08-13
May be cited for: Safety
- Not culinary practice: FSANZ writes food standards. Its note that steaks may be cooked to preference is a statement about where its rule stops, not culinary guidance.
Public Health Agency (Northern Ireland)
Carbon monoxide poisoning from barbecues
Official guidance · GB, international · retrieved 2026-08-13
May be cited for: Safety
London Fire Brigade
BBQ safety
Official guidance · GB · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: A fire authority is authoritative on fire, and says nothing about cooking.
- Not equipment specification: General fire advice about barbecues is not a specification of any particular appliance.
Government of the City of Buenos Aires
The 'asado' — an Argentine ritual
Official guidance · AR · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A city tourism authority exists to attract visitors to that city, so it cannot be a neutral source on comparisons with anywhere else.
- Not safety: A tourism authority is not a food-safety authority.
- Not history: The page repeats a popular folk etymology for chimichurri without sourcing it. It is a good source for current practice and a poor one for origins, and the distinction is the whole reason competence is recorded per domain.
South African History Online
Heritage Day, Braai Day or Shaka Day: Whose Heritage is it Anyway?
Academic · ZA · retrieved 2026-08-13
May be cited for: History, Culture
- Not culinary practice: A history archive documents how a practice is contested, not how to cook.
South African Tourism
Shisa nyama: the vibe, the food, the spirit
Official guidance · ZA · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism board exists to promote its own destination and cannot be neutral on comparisons.
- Not history: The page makes no historical claims and should not be cited as though it did.
Southern Foodways Alliance
Southern BBQ Trail — Texas BBQ
Academic · US-texas · retrieved 2026-08-13
May be cited for: Culture, History, Terminology, Culinary practice
- Not safety: An oral-history project is not a food-safety authority.
Southern Foodways Alliance
Southern BBQ Trail — Tennessee BBQ
Academic · US · retrieved 2026-08-13
May be cited for: Culture, History, Terminology, Culinary practice
- Not safety: An oral-history project is not a food-safety authority.
Japan National Tourism Organization
Yakitori — a guide to chicken skewers
Official guidance · JP · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism organisation promotes its own destination.
- Not history: The page makes no historical claims. BBQHQ retrieved no source that does, so yakitori's history stays unstated rather than being filled in from general knowledge.
Korea Tourism Organization
About Korean Food
Official guidance · KR · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism organisation promotes its own destination.
- Not history: The page makes no sourced historical claims.
Ministry of Tourism, Republic of Indonesia
Delicious Satay, Indonesia's Most Famous Dish!
Official guidance · ID · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism ministry promotes its own destination.
Go Türkiye (Türkiye Tourism Promotion and Development Agency)
Types of Turkish kebabs
Official guidance · TR · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism agency promotes its own destination.
Go Türkiye (Türkiye Tourism Promotion and Development Agency)
Mediterranean cuisine guide — taste
Official guidance · TR · retrieved 2026-08-13
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism agency promotes its own destination.
Agriculture and Horticulture Development Board
Rump and Picanha Steak — cutting specification (Rump B005)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical, Culinary practice
- Not safety: A cutting specification is not a food-safety source.
Agriculture and Horticulture Development Board
Rump Cap — cutting specification (Rump V003)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A cutting specification is not a food-safety source.
AmazingRibs.com
What Causes The BBQ Stall: It's Not What You Think
Specialist publication · US · retrieved 2026-08-13
May be cited for: Technical, Culinary practice
- Not safety: A specialist publication is below the safety floor. Nothing here may establish a food-safety endpoint, however well measured.
- Not commercial: Affiliate-funded, and therefore not a neutral source on which equipment anybody should buy.
Agriculture and Horticulture Development Board
Lamb Leg Steaks — cutting specification (Leg L017)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A cutting specification is not a food-safety source.
Agriculture and Horticulture Development Board
Sirloin Steaks, standard trim — cutting specification (Sirloin V005)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A cutting specification is not a food-safety source.
U.S. Pork Center of Excellence (Pork Information Gateway)
Composition and Value of the Shoulder Primal
Academic · US · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A carcass composition factsheet is not a food-safety source.
Penn State Extension
Understanding Beef Carcass Yields and Losses During Processing
Academic · US · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A yield factsheet is not a food-safety source.
United States Department of Agriculture, Agricultural Marketing Service
Institutional Meat Purchase Specifications, Fresh Beef — Series 100
Official guidance · US · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A purchase specification defines cuts and trim, not safety endpoints.
United States Department of Agriculture, Agricultural Marketing Service
Institutional Meat Purchase Specifications, Fresh Pork — Series 400
Official guidance · US · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A purchase specification defines cuts and trim, not safety endpoints.
United States Department of Agriculture, Agricultural Marketing Service
Institutional Meat Purchase Specifications, Fresh Lamb and Mutton — Series 200
Official guidance · US · retrieved 2026-08-13
May be cited for: Terminology, Technical
- Not safety: A purchase specification is not a food-safety source.
Weber-Stephen Products LLC
Charcoal Grill Owner's Guide & Recipes
Manufacturer (own product) · US, international · retrieved 2026-08-13 · manufacturer source
May be cited for: Equipment specification, Culinary practice, Technical
- Not safety: A manufacturer may state safety instructions for its own appliance, but it cannot establish general food-safety endpoints. Those come from the jurisdiction's authority.
Weber-Stephen Products LLC
Basic Grilling Tips — How To Grill A Whole Chicken
Manufacturer (own product) · US · retrieved 2026-08-13 · manufacturer source
May be cited for: Equipment specification, Culinary practice, Technical
- Not safety: A manufacturer may state safety instructions for its own appliance, but it cannot establish general food-safety endpoints. Those come from the jurisdiction's authority.
Weber-Stephen Products LLC
Grill Skill — Poultry barbecuing guide
Manufacturer (own product) · international · retrieved 2026-08-13 · manufacturer source
May be cited for: Equipment specification, Culinary practice
- Not safety: As above: manufacturer guidance is not a food-safety authority.
Clemson Cooperative Extension
Safe Handling of Poultry (HGIC factsheet)
Academic · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Safety
Clemson Cooperative Extension
Safe Handling of Beef (HGIC factsheet)
Academic · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Safety
Clemson Cooperative Extension
Safe Handling of Pork (HGIC factsheet)
Academic · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Safety
Clemson Cooperative Extension
Safe Handling of Lamb (HGIC factsheet)
Academic · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Safety
Meat & Livestock Australia
Time your lamb to cooked perfection — Australian Lamb
Industry technical body · AU · retrieved 2026-08-13
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Australian lamb.
Clemson Cooperative Extension
Safe Handling of Fish (HGIC factsheet)
Academic · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Safety
Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guides: grilling beef
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Terminology
- Not safety: A levy board's cooking guidance is not a food-safety authority. Its doneness times are culinary, and the FSA sets the UK safety endpoint.
Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guides: grilling lamb
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Terminology
- Not safety: As above: a levy board is not a food-safety authority.
National Pork Board
Grilling Pork
Industry technical body · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Terminology
- Not safety: A promotional levy body is not a food-safety authority.
- Not commercial: Funded to promote pork consumption, so it cannot be neutral on comparisons with other meats.
National Pork Board
Smoking Pork
Industry technical body · US · retrieved 2026-08-13
May be cited for: Culinary practice, Technical
- Not safety: A promotional levy body is not a food-safety authority.
- Not commercial: Funded to promote pork consumption.
Meat & Livestock Australia
Australian Beef — cooking times and conversion tables
Industry technical body · AU · retrieved 2026-08-13
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Australian beef.
Texas A&M University, Department of Animal Science (Meat Science)
Texas Barbecue — Barbecue Science
Academic · US, international · retrieved 2026-08-13
May be cited for: Technical, Culinary practice
- Not safety: A meat science department explains why collagen converts; it is not the body that sets a jurisdiction's safety endpoint, and its 185–195 °F figure is a texture endpoint that must never be read as one.
The Culinary Institute of America
Technique of the Quarter: The Smoking Process
Academic · US, international · retrieved 2026-08-17
May be cited for: Technical, Culinary practice
- Not safety: A culinary school teaching document is not a food-safety authority. Its endpoint figures restate FSIS and are not cited as safety evidence; its statements about which woods are dangerous to BURN are a different matter and are recorded as technical evidence about fuel rather than as a food-safety rule.
Texas A&M University, Department of Animal Science (Meat Science)
Texas Barbecue — How to Cook and Smoke Barbecue
Academic · US · retrieved 2026-08-13
May be cited for: Technical, Culinary practice
- Not safety: As above: a meat science page is not a safety authority.
Texas A&M University, Department of Animal Science (Meat Science)
Texas Barbecue — Meat Selection for Barbecuing
Academic · US · retrieved 2026-08-13
May be cited for: Technical, Culinary practice, Terminology
- Not safety: A meat selection guide is not a food-safety authority for any jurisdiction.
Horizontes Antropológicos (Universidade Federal do Rio Grande do Sul)
Churrasco à gaúcha — Maria Eunice Maciel, ano 2, n. 4, p. 34–48
Academic · BR · retrieved 2026-08-13
May be cited for: Culture, History, Terminology, Culinary practice
- Not safety: An anthropology journal is not a food-safety authority.
SharkNinja Operating LLC
Ninja Woodfire Pro XL Outdoor Grill & Smoker, OG900 Series — Owner's Guide
Manufacturer (own product) · US · retrieved 2026-08-13 · manufacturer source
May be cited for: Equipment specification, Technical, Culinary practice
- Not safety: A manufacturer's instructions bind its own appliance and are authoritative for it. They do not establish general food-safety or fire rules, which is why the enclosed-space instruction below is carried as a PRODUCT-SCOPED rule and not a universal one.
Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guide: Roast Beef
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Terminology
- Not safety: A levy board's cooking guidance is not a food-safety authority, and its rest figure is a carving and juice claim rather than a lethality one.
Agriculture and Horticulture Development Board
Simply Beef & Lamb — How to guide: Roast lamb
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Culinary practice, Technical, Terminology
- Not safety: As the beef guide: a levy board is not a safety authority.
Meat & Livestock Australia
Your guide to resting beef — Australian Beef
Industry technical body · AU · retrieved 2026-08-13
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Australian beef.
AmazingRibs.com
Resting Meat: Why I Don't Believe The Hype
Specialist publication · US · retrieved 2026-08-13
May be cited for: Technical, Culinary practice, Sensory
- Not safety: No experiment moves a source above the safety floor. The same restriction the stall-science source carries, and it is not relaxed by the quality of the method.
- Not commercial: Advertising and affiliate funded.
AmazingRibs.com
Carryover Cooking: A Problem or Much Ado About Nothing?
Specialist publication · US · retrieved 2026-08-13
May be cited for: Technical, Culinary practice
- Not safety: As above: method does not lift a source over the safety floor.
- Not commercial: Advertising and affiliate funded.
The National Archives (legislation.gov.uk)
The Food Safety and Hygiene (England) Regulations 2013, Schedule 4 — Temperature control requirements
Statutory authority · GB · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: A temperature-control regulation says nothing about whether food is any good. Reading a permitted duration as a quality window is the exact conflation this catalogue sets out to prevent.
The National Archives (legislation.gov.uk)
The Food Hygiene (Wales) Regulations 2006, Schedule 4 — Temperature control
Statutory authority · GB-WLS · retrieved 2026-08-14
May be cited for: Safety, Technical
- Not culinary practice: A temperature-control regulation is silent on whether food is any good.
The National Archives (legislation.gov.uk)
The Food Hygiene Regulations (Northern Ireland) 2006, Schedule 4 — Temperature control
Statutory authority · GB-NIR · retrieved 2026-08-14
May be cited for: Safety, Technical
- Not culinary practice: A temperature-control regulation is silent on whether food is any good.
The National Archives (legislation.gov.uk)
The Food Hygiene (Scotland) Regulations 2006, Schedule 4 — Temperature control
Statutory authority · GB-SCT · retrieved 2026-08-14
May be cited for: Safety, Technical
- Not culinary practice: A temperature-control regulation is silent on whether food is any good.
Food Standards Scotland
Cooking food safely — consumer advice
Official guidance · GB-SCT · retrieved 2026-08-14
May be cited for: Safety, Technical
- Not culinary practice: A food body sets safety thresholds. Food Standards Scotland does not publish guidance on how food should taste, and citing it for that would borrow authority it has not claimed.
New Zealand Ministry for Primary Industries
Keeping food hot — Food Control Plan tool (Orange Card S39-00002)
Official guidance · NZ · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: A bain-marie compliance tool is not a statement about eating quality.
Food Standards Australia New Zealand
Cooling and reheating food (Safe Food Australia InfoBite)
Official guidance · AU, NZ · retrieved 2026-08-20
May be cited for: Safety, Technical
- Not culinary practice: A cooling and reheating standard is silent on eating quality. It says how fast food must pass through the danger zone and nothing about whether the result is any good.
Food Standards Australia New Zealand
Keeping food at the right temperature, and the 2-hour/4-hour rule
Official guidance · AU, NZ · retrieved 2026-08-13
May be cited for: Safety, Technical
- Not culinary practice: A temperature-control standard is silent on eating quality.
University of Wyoming Extension
Resting: The Final Phase Of Cooking Meat
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: A nutrition-education newsletter on resting for quality is not a food-safety instrument, and its rest figures are juice-and-carving claims rather than lethality ones. The safety rest for whole cuts continues to trace to FSIS.
Beef + Lamb New Zealand
NZ Lamb — cooking tips and target temperatures
Industry technical body · NZ · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote New Zealand beef and lamb.
University of Connecticut, College of Agriculture, Health and Natural Resources
Poultry — Food Safety
Academic · US · retrieved 2026-08-14
May be cited for: Safety, Technical, Culinary practice
AmazingRibs.com
A Faux Cambro Can Save Your Butt, Turkey, And Save Face
Specialist publication · US · retrieved 2026-08-14
May be cited for: Technical, Culinary practice
- Not safety: The article states a 140 °F floor and it may not carry one. A specialist publication does not clear the safety floor however sound its method, and BBQHQ's own checks refuses to let a hold TEMPERATURE rest on it — the floor continues to come from the reader's own jurisdiction.
- Not commercial: Advertising and affiliate funded.
Agriculture and Horticulture Development Board
Shoulder – Half – Bone-in — cutting specification (Forequarter L003)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical, Culinary practice
- Not safety: A cutting specification is not a food-safety source.
Agriculture and Horticulture Development Board
Barnsley Chops — cutting specification (Loin L018)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical, Culinary practice
- Not safety: A cutting specification is not a food-safety source.
Agriculture and Horticulture Development Board
Lamb Henry's — cutting specification (Forequarter L029)
Industry technical body · GB · retrieved 2026-08-13
May be cited for: Terminology, Technical, Culinary practice
- Not safety: A cutting specification is not a food-safety source.
University of New Hampshire Extension
Roasting a Whole Chicken
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice
- Not safety: An extension recipe page restating the 165 °F endpoint is not the instrument that sets it. The US poultry endpoint continues to trace to FSIS.
Oregon State University Extension Service
Roasted Whole Chicken (Food Hero)
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice
- Not safety: A peer-reviewed extension recipe restating the 165 °F endpoint is not the instrument that sets it.
Chicken Farmers of Canada
Chicken Cooking Times
Industry technical body · CA · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: A national levy body may not establish a food-safety endpoint. The internal temperatures on this chart are Health Canada's figures restated, and BBQHQ models no Canadian jurisdiction to attach them to.
Michigan State University Extension
Michigan Fresh: Handling, Using & Storing Poultry (Bulletin E3232)
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: The bulletin restates the FSIS 165 °F figure and attributes it to FSIS. It is not the instrument.
Texas A&M University, Department of Animal Science (Meat Science)
Keep Food Safe When Cooking Outdoors (NUTR-PU-014)
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: An extension consumer leaflet restating federal endpoints is not the instrument that sets them. Its holding advice is recorded as reader-facing practice, and the endpoints continue to trace to FSIS.
Mississippi State University Extension Service
Food Safety at Barbecues and Picnics (Publication 3046)
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: An extension leaflet restating federal endpoints is not the instrument.
Food Standards Agency
Cooking your food
Official guidance · GB-ENG, GB-WLS, GB-NIR · retrieved 2026-08-16
May be cited for: Safety, Culinary practice
Food Standards Agency
BBQ food safety
Official guidance · GB-ENG, GB-WLS, GB-NIR · retrieved 2026-08-14
May be cited for: Safety, Culinary practice
Food Standards Scotland
Barbecue food safety
Official guidance · GB-SCT · retrieved 2026-08-14
May be cited for: Safety, Culinary practice
Hybu Cig Cymru — Meat Promotion Wales
BBQ Welsh Lamb leg steaks with charred salsa and flatbreads
Industry technical body · GB-WLS · retrieved 2026-08-14
May be cited for: Culinary practice
- Not safety: A levy body is not a food-safety authority.
Iowa State University Extension and Outreach
Get Fired Up! Tips for Grilling Sides — Fruits and Vegetables
Academic · US · retrieved 2026-08-14
May be cited for: Culinary practice
- Not safety: A grilling-technique article is not a food-safety instrument.
National Pork Board
Pork Cooking Times and Temperatures
Industry technical body · US · retrieved 2026-08-14
May be cited for: Culinary practice, Technical
- Not safety: Established and unchanged: a levy board funded to sell pork may not carry a claim about when pork is safe. BBQHQ's own checks refuse it and the endpoint traces to FSIS.
Alaska Seafood Marketing Institute
Quick & Easy Alaska Seafood Grilling Recipes & Tips
Industry technical body · US · retrieved 2026-08-14
May be cited for: Culinary practice
- Not safety: A seafood marketing body is not a food-safety authority.
Weber-Stephen Products LLC
Original Kettle Charcoal Barbecue 57 cm — specifications
Manufacturer (own product) · GB · retrieved 2026-08-15 · manufacturer source
May be cited for: Equipment specification, Technical
- Not commercial: A product page is not evidence about the market it sits in, and BBQHQ publishes no rankings, prices or recommendations from it.
Kamado Joe (Middleby Outdoor)
Classic Joe Series II — specifications
Manufacturer (own product) · US, GB · retrieved 2026-08-15 · manufacturer source
May be cited for: Equipment specification, Technical
- Not commercial: A product page is not evidence about the market it sits in.
Michigan State University Extension
Planning a Roast Pig Barbeque (Extension Bulletin E-1604)
Academic · US · retrieved 2026-08-15
May be cited for: Culinary practice, Technical
- Not safety: PUBLISHED IN 1982, and its endpoint guidance shows it: it gives beef '140°F is rare, 160°F is medium', which is pre-modern American advice. Its portion arithmetic has not aged and its temperatures have. BBQHQ takes the first and refuses the second, and the endpoints continue to trace to FSIS.
United States Department of Agriculture, Agricultural Marketing Service
Institutional Meat Purchase Specifications — Sausage Products (Series 800)
Official guidance · US · retrieved 2026-08-15
May be cited for: Technical, Terminology, Equipment specification
- Not safety: A purchase specification defines a product, not a safe cooking endpoint.
American Meat Science Association
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (2nd edition, v1.02)
Academic · US, international · retrieved 2026-08-15
May be cited for: Technical, Culinary practice
- Not safety: A research methods standard specifies how to cook samples for measurement, not what is safe to eat.
Health Canada
Cooking temperatures chart (Cat. H164-370/2024E-PDF)
Official guidance · CA · retrieved 2026-08-15
May be cited for: Safety
Health Canada
Guidelines for Time & Temperature Requirements for Potentially Hazardous Foods — A Guide for the Conveyance Industry and Environmental Health Officers (H164-168/2013E-PDF)
Official guidance · CA · retrieved 2026-08-15
May be cited for: Safety
Weber-Stephen Products LLC
Q™ 1000/1200/2000/2200 Gas Grill Owner's Guide (71728, EN International, 12/01/16)
Manufacturer (own product) · international · retrieved 2026-08-15 · manufacturer source
May be cited for: Equipment specification, Technical
- Not safety: The manufacturer restriction, in the specific case it was written for. Weber's gas instructions are excellent and are about a Weber appliance: its burner tubes, its spider screens, its regulator. They establish nothing about gas generally, and the general fuel-system rules come from Liquid Gas UK alongside this record.
- Not culinary practice: This particular manual was retrieved for its fault documentation and its cooking content was not read for evidence. The charcoal guide and the poultry guide carry Weber's culinary-practice claims.
Liquid Gas UK
Consumer Guidance Sheet 39 — Regulators: Safe Use (revised April 2016, re-issued 2022)
Official guidance · UK · retrieved 2026-08-15
May be cited for: Safety, Technical, Equipment specification
- Not culinary practice: A gas trade association has nothing to say about how food is cooked.
- Not commercial: A trade association represents its members' industry. It is not a neutral source on that industry's market.
Weber-Stephen Products LLC
The Ultimate Spatchcocked Chicken
Manufacturer (own product) · US · retrieved 2026-08-15 · manufacturer source
May be cited for: Equipment specification, Culinary practice, Technical
- Not safety: The manufacturer restriction, and it bites unusually hard on this document. Weber's recipe pulls the bird at 160 °F, which is BELOW the USDA's 165 °F poultry endpoint. A manufacturer recipe may state a culinary figure; it may not set a poultry safety endpoint, and BBQHQ takes the endpoint from the reader's jurisdiction.
Weber-Stephen Products LLC
Grilling sausages — what you should know (Weber UK)
Manufacturer (own product) · UK · retrieved 2026-08-15 · manufacturer source
May be cited for: Equipment specification, Culinary practice
- Not safety: A sausage is minced meat and its endpoint is a jurisdictional food-safety figure, not a manufacturer's.
United States Department of Agriculture, Agricultural Research Service
USDA Table of Cooking Yields for Meat and Poultry, Release 2 (Nutrient Data Laboratory, September 2014)
Official guidance · US · retrieved 2026-08-15
May be cited for: Technical, Culinary practice
- Not safety: A nutrient-composition instrument. It measures what a cut weighs after cooking; the endpoints it cooked to are research protocol, not consumer safety guidance, and USDA FSIS is the body that publishes those.
North Dakota State University Extension
Prairie Fare: Grilled Vegetables and Fruits Have a Flavor Boost
Academic · US · retrieved 2026-08-16
May be cited for: Culinary practice
- Not safety: A grilling-technique column is not a food-safety instrument, and this one states no endpoint for anything.
Australian Pork Limited
Pork Sausages — cut and cooking guide
Industry technical body · AU · retrieved 2026-08-16
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Australian pork.
National Chicken Council
Healthful Chicken on the Grill
Industry technical body · US · retrieved 2026-08-16
May be cited for: Culinary practice
- Not safety: A trade association is not a food-safety authority, and this page states 170 °F for several cuts without saying whether that is a safety figure, a doneness preference or a restatement of something older.
- Not commercial: Funded by the broiler industry.
Canada Beef
Brisket — foodservice cut specification card (BTS-ENG-0516)
Industry technical body · CA · retrieved 2026-08-16
May be cited for: Culinary practice, Technical, Terminology
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Canadian beef.
Canada Beef
Grill Master Lesson: Bone-in Rib steak
Industry technical body · CA · retrieved 2026-08-16
May be cited for: Culinary practice, Technical
- Not safety: A levy body is not a food-safety authority.
- Not commercial: Funded to promote Canadian beef.
Clemson Cooperative Extension
Safe Handling of Sausages & Hot Dogs (HGIC 3513)
Academic · US · retrieved 2026-08-16
May be cited for: Culinary practice, Technical, Safety
University of Georgia Extension
Grill Safe, Grill Smart: Your Guide to Food Safety Outdoors
Academic · US · retrieved 2026-08-16
May be cited for: Culinary practice, Safety
Michigan State University Extension
Vegetable grilling tips · Grillin' vegetables · Eight tips for grilling fruits and vegetables
Academic · US · retrieved 2026-08-16
May be cited for: Culinary practice
- Not safety: Grilling-technique articles are not food-safety instruments.
Iowa State University Extension and Outreach
AnswerLine — Graduation Party Planning
Academic · US · retrieved 2026-08-20
May be cited for: Culinary practice
- Not safety: It restates the two-hour rule correctly and it is a party-planning column, not a food-safety instrument. BBQHQ's cooling, storage and reheating rules continue to trace to the FSA and Food Standards Scotland, and its endpoints to the named regulators.
Mississippi State University Extension Service
Barbecuing Mississippi Broilers
Academic · US · retrieved 2026-08-16
May be cited for: Culinary practice, Technical
- Not safety: A 4-H technique guide is not a food-safety instrument; it gives a joint test rather than a temperature.
Clemson Cooperative Extension
Safe Handling of Seafood (HGIC 3482)
Academic · US · retrieved 2026-08-18
May be cited for: Culinary practice, Technical, Safety
Weber-Stephen Products
How to Grill Any Pizza, Any Way
Manufacturer (own product) · US · retrieved 2026-08-18 · manufacturer source
May be cited for: Culinary practice, Technical
- Not safety: A grill manufacturer's technique article is not a food-safety instrument, and dough carries no endpoint for it to state.
Iowa State University Extension and Outreach
Get Fired UP! Tips for Baking on the Grill (AnswerLine)
Academic · US · retrieved 2026-08-18
May be cited for: Culinary practice, Technical
Colorado State University Extension
Making Flatbreads with Kids
Academic · US · retrieved 2026-08-18
May be cited for: Culinary practice
South African Tourism
The best of South African food and drink
Official guidance · ZA · retrieved 2026-08-18
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism board exists to promote its own destination and cannot be neutral on comparisons.
- Not history: The page makes no historical claims. Braai's history is contested and is carried by South African History Online, not here.
South African Tourism
Iconic South African foods: taste all the flavours of the rainbow nation
Official guidance · ZA · retrieved 2026-08-18
May be cited for: Culture, Terminology, Culinary practice
- Not commercial: A national tourism board promotes its own destination.
Weber-Stephen Products LLC
Smokey Mountain Cooker™ Smoker Owner's Guide (56001, 022811)
Manufacturer (own product) · international · retrieved 2026-08-20 · manufacturer source
May be cited for: Equipment specification, Technical, Culinary practice
- Not safety: A manufacturer may instruct on its own product but not set general food-safety rules. Weber has standing to instruct on its own smoker — outdoor use only, do not spill water into hot coals — and none to establish food-safety endpoints. Its smoking guide prints 170 °F for pork and 180 °F for duck, which are culinary targets from a grill maker and are not what any regulator in this catalogue publishes. The endpoints come from the regulators.
Masterbuilt Manufacturing, LLC
Digital Electric Smoker — Manual for MES 130B/130C/130S/135B/135S/140B/140G/140S (9807170058)
Manufacturer (own product) · international · retrieved 2026-08-20 · manufacturer source
May be cited for: Equipment specification, Technical
- Not safety: The manufacturer restriction, and it is doing real work here rather than being recited. This manual carries the strongest carbon-monoxide statement in this catalogue from an ELECTRIC appliance maker, and it is still a manufacturer instructing on its own smoker. It is cited as an equipment specification into a product-scoped rule; the general carbon-monoxide rule stands on the Public Health Agency and the fire authorities, who publish one for everybody.
- Not culinary practice: Retrieved for its mechanism and its hazard statements. Its cooking content was not read for evidence and nothing here supplies a time or a temperature for any food.
Oklahoma Joe's (Char-Broil, LLC)
Highland Reverse Flow Smoker — Product Guide and Instructions (17202052)
Manufacturer (own product) · international · retrieved 2026-08-20 · manufacturer source
May be cited for: Equipment specification, Technical
- Not safety: A manufacturer may instruct on its own product only. Its ember warning and its enclosed-space prohibition are instructions about its own charcoal smoker, cited as equipment specifications into product-scoped rules. The general fire and carbon-monoxide rules come from the London Fire Brigade and the Public Health Agency.
- Not culinary practice: It offers one cooking figure — 'about 1 hour per pound for smoking large cuts of meat' — and calls it a general rule of thumb while referring the reader to a cook book. A rule of thumb a document declines to stand behind is not a cooking profile, and BBQHQ does not promote it into one.
Pit Barrel® Cooker Co.
Charcoal Grill & Smoker Instructions
Manufacturer (own product) · US · retrieved 2026-08-20 · manufacturer source
May be cited for: Equipment specification, Technical
- Not safety: The manufacturer restriction, and this one is a checked silence worth recording. The instructions page carries no carbon-monoxide warning and no enclosed-space prohibition — it says only to set the cooker up in an open, outdoor area. Every other charcoal manual in this catalogue warns explicitly that burning charcoal indoors can kill. An absent warning is not a permission, and BBQHQ takes the drum smoker's carbon-monoxide rule from the public-health and fire authorities that publish one.
Electrical Safety First
Electrical Safety Advice for the Garden
Official guidance · GB · retrieved 2026-08-21
May be cited for: Safety, Technical
- Not culinary practice: An electrical-safety charity has no standing on how food is cooked. Its competence begins and ends at the socket, and the barbecue is only in scope because it happens to be plugged in.
- Not equipment specification: It writes about mains equipment as a class and names no cooker. A specification claim about any particular smoker must come from the maker of that smoker.
Royal Society for the Prevention of Accidents (RoSPA)
Garden safety
Official guidance · GB · retrieved 2026-08-21
May be cited for: Safety, Technical
- Not culinary practice: An accident-prevention charity is an authority on how people get hurt in gardens, not on how meat is cooked. It says nothing about doneness, timing or method and must not be cited as if it did.
Clemson Cooperative Extension
Food Thermometers: A Key to Food Safety
Academic · US · retrieved 2026-08-21
May be cited for: Technical, Culinary practice, Safety
- Not equipment specification: It describes classes of instrument, not products. It names no manufacturer and no model, and a specification claim about a particular thermometer cannot rest on it.
Weber-Stephen Products LLC
Chimney Starter 101
Manufacturer (own product) · US · retrieved 2026-08-21 · manufacturer source
May be cited for: Equipment specification, Culinary practice
- Not safety: A manufacturer may instruct on its own product only. Its handling advice — two insulated mitts, and stand the emptied chimney somewhere people will not walk into it — is recorded as operating instruction for its own product. The general rule about what must never be poured on a fire comes from RoSPA, which has no product to sell.
Weber-Stephen Products (UK)
Round Griddle Insert for 57cm Charcoal Grills
Manufacturer (own product) · GB · retrieved 2026-08-21 · manufacturer source
May be cited for: Equipment specification, Terminology
- Not culture: A retailer's category heading is evidence of trade usage, not of what a plancha means in Spain or France. BBQHQ records that Weber files griddles and planchas together; it makes no claim about the word's cultural meaning from a product page.
Masterbuilt Manufacturing, LLC
Gravity Series 1050 Digital Charcoal Grill + Smoker, and the Gravity Series start-up guide
Manufacturer (own product) · US · retrieved 2026-08-21 · manufacturer source
May be cited for: Equipment specification, Technical
- Not safety: The manufacturer restriction, and a checked silence. Neither page carries a carbon-monoxide warning, an outdoor-only instruction, or any statement about the electrical supply the digital controller obviously needs. An absent warning is not a permission: the gravity-fed family takes its carbon-monoxide rule from the public-health authorities that publish one, and its electrical rule from Electrical Safety First and RoSPA.
Registered but not yet read (2)
These are named, appropriate sources that BBQHQ intends to consult and has not consulted. They support nothing: BBQHQ refuses to cite them at all until somebody retrieves the document. Recording them is planning, not evidence.
Agriculture and Horticulture Development Board
Meat Purchasing Guide — specifications and coding for beef, lamb, pork and veal
Kept as a 'registered' umbrella record rather than being marked retrieved on the strength of three specifications read from it. The distinction matters: BBQHQ has read three cuts, not the guide, and a record claiming otherwise would let a future pass cite it for a cut nobody has looked up.
Kamado Joe (Middleby Outdoor)
Kamado Joe owner manuals and technique guides
Registered as a primary source for ceramic kamado thermal behaviour and the deflector-plate arrangements that turn a kamado from direct to indirect. Genuinely not yet attempted, as opposed to attempted and blocked — the distinction the state model now carries.