Deleted
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Barbecues
Feb 27, 2022 19:56:30 GMT
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Post by Deleted on Feb 27, 2022 19:56:30 GMT
I cook a lot of barbecues and can be relied upon to cook exactly the level of "doneness" that is requested.
However its a labour intensive approach and involves watching and prodding and turning etc etc
Tiring if the work involved, I have purchased a very good (expensive) meat thermometer because reading the blurs this sounds like the answer to my or prayers.
It's not working out that way.
I would very much welcome your tips for barbecuing beef using a meat thermometer.
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WDB
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Barbecues
Feb 27, 2022 20:58:36 GMT
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Post by WDB on Feb 27, 2022 20:58:36 GMT
What kind of thermometer is it? The best kind is the ‘instant read’ and the best one of those is the Thermapen. It’s what food hygiene inspectors in the UK carry. I’ve got one too and it’s very good. Get the probe right to the centre of a fleshy part and away from any bones, which are more conductive and will read too high too soon.
There are others designed to be left inside a larger piece of meat and to sound an alarm when a preset temperature is reached. I wouldn’t use that type for steaks because the temperature can shoot through the target range before you can respond to the alarm and get it off the heat.
54°C is my preferred temperature for most steaks. 62°C for pork chops (which you didn’t ask about) leaves a little perfectly safe pink meat near the bone. 58°C for lamb, which isn’t nice rare and always seems to take longer to cook than it should.
I suspect the truth is that for fast-cooking cuts, there’s no substitute for prodding and turning, even if you’re prodding with a thermometer rather than a fork or finger. I’d still rather have the thermometer though.
Nice to see you can spell ‘barbecue’. 🤓
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Deleted
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Post by Deleted on Feb 27, 2022 21:11:05 GMT
It's one where the probe is on the end of a long wire and it is supposed to be left in the meat.
Things is, on today's lumpy of meat, which I suppose was something like 2 inches thick, the temperature seemed to vary so much. 27/49 at one point. I was aiming for 60 (rare - m/rare) but it was less cooked than rare.
I think I am not using the probe correctly, though I am follow the not near a bone and the middle of the thickest part instructions.
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WDB
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Post by WDB on Feb 27, 2022 21:39:09 GMT
Have you tried it on a known quantity - like a pot of boiling water? The reading ought not to fluctuate like that if the probe and the receiver are working correctly.
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Deleted
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Post by Deleted on Feb 27, 2022 21:59:20 GMT
Oh, that is both most helpful and extremely annoying because I didn't think of it myself.
I shall do that in the morning, thank you.
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