Quote:
Originally Posted by jsf721
What are you guys using to monitor temperature of steaks and roasts when bbq-ing? I over cooked 4 nice NY strips last night and I was really pissed at myself. Would love a good recommendation on a thermometer. I’d say I missed it by 3 minutes and blew the medium / medium rare I was after.
Thanks
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Thermapen, if you really want to know right down to the gnat's ass. Mavericks are reasonably accurate. The great thing about the Thermapen is how fast it is. I can push it into a steak slowly and find the coldest spot, so I know exactly when it's done.
When I do steaks, I do them over really high heat using lump charcoal. I usually use rib eyes about 2" thick, often bone-in. I get them to 95-98 degrees at the coldest spot I can find, and then foil them tight and rest them for 10-15 minutes. Turns out fabulous.