Meat status: Probed

"ClassicDatsunDebate" (gmagnusson) 05/27/2020 at 13:35 • Filed to: foodlopnik

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Small birthday BBQ yesterday. Used !!!error: Indecipherable SUB-paragraph formatting!!! for a perfect 132 degree medium with a wicked crust. You gotta use a probe. Can’t eyeball this shit.

Roasted rosemary taders, Chorizo and prawn skewers with old bay butter and wedge salad. Not shown: au jus.

The aftermath....  

Bonus...no one took the ribs which means they’ll be lunch today!

jminer > ClassicDatsunDebate 05/27/2020 at 13:40

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That looks amazing! I’ve grilled for a long time and never used a thermometer until just recently and it’s amazing.  I don’t know why I didn’t do it for so long.

themanwithsauce - has as many vehicles as job titles > ClassicDatsunDebate 05/27/2020 at 13:42

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Rusty Vandura - www.tinyurl.com/keepoppo > ClassicDatsunDebate 05/27/2020 at 13:46

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The main problem with that dinner is that you did not share any of it with me.

Rusty Vandura - www.tinyurl.com/keepoppo > jminer 05/27/2020 at 13:47

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Science.

jminer > Rusty Vandura - www.tinyurl.com/keepoppo 05/27/2020 at 13:48

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It’s the craziest thing right?!  I just grew up with a grandfather that was a wizard at the grill and took after him in preparation and cooking.  Some of that just being stubborn stuck around too long.

Rusty Vandura - www.tinyurl.com/keepoppo > jminer 05/27/2020 at 13:53

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I’ve been developing a degree of skill with the cast iron skillet the recent year or two. I enjoy it very much. I like the prepping as well, I’m slow but I enjoy the chopping. My wife has NO TIME NOR PATIENCE for chopping and is more like Freddy Kruger with a knife, though she is an excellent  cook and takes very good care of me in that regard. She is happy to turn the sous prep over to me. Yesterday, I sliced a bunch of peppers and onions and skilletted them out on the patio on a camp stove because 95 degrees outside and house closed up. Then we sat and ate together on the patio. There’s been a silver lining in all of this, definitely, for my family.

jminer > Rusty Vandura - www.tinyurl.com/keepoppo 05/27/2020 at 14:05

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My wife and I have a similar role, she’s an excellent cook and I have a few things I can cook decently.  I’m a good kitchen assistant though moving heavy things in or out of the oven, cutting vegetables and washing dishes.

We’ve been cooking more outdoors now as well, we have both a propane grill for quick cooking and a small komado charcoal grill for steaks and such.

Thomas Donohue > jminer 05/27/2020 at 15:10

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I preferred to learn the hard way may years ago .

Constantly o vercook stuff.

Eventually learn to Undercook s tuff (way easier to rectify that situation)

Then s lightly undercook stuff (not so easy to identify, or rectify without eventually overcooking) .

After lots of practive, I g enerally get it right, but s ometimes slightly over or- under- cook stuff.

It really pays to just stick with a few things you know well.

Anyway, what was I saying? What are these thermo-meaters you refer to? I’ve had a few bad cooking forks that took batteries and had an LCD screen that melted after the third use. They weren’t very useful.

ClassicDatsunDebate > jminer 05/27/2020 at 15:21

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I still don't use them for steaks ...unless someone is very perticular about their medium rareness

ClassicDatsunDebate > Rusty Vandura - www.tinyurl.com/keepoppo 05/27/2020 at 15:22

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You have an open invitation....except where our governments are conserned

jminer > Thomas Donohue 05/27/2020 at 21:39

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I bought a $15 temp probe off amazon that that has actually worked pretty well for me so far.

https://www.amazon.com/gp/product/B07GWGTJRQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

This has saved me on a couple things already of serving undercooked stuff that sat on a spot on the charcoal grill that was cooler than I though.