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I dont how i ever cooked b4 without a meat themometer...tri tip 130ish medium bbq chicken breast 160 very moist..i over pepperd my potato..but it good like that

submitted by deleted to whatever 2.8 yearsAug 15, 2021 20:30:15 ago (+7/-2)     (whatever)

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[ - ] Mr7Slug 2 points 2.8 yearsAug 15, 2021 20:42:22 ago (+3/-1)

https://pic8.co/sh/dSQ17E.jpg

https://pic8.co/sh/pKQGeU.jpg

Bask in my delicious glory. Steak is rare inside. Kielbasa is great. Grilled tomato. Grilled onion stuffed with butter and a whole quartered garlic clove.

[ - ] account deleted by user [op] 1 point 2.8 yearsAug 15, 2021 20:44:22 ago (+2/-1)

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[ - ] PeckerwoodPerry 1 point 2.8 yearsAug 16, 2021 08:51:09 ago (+1/-0)

I make onions like that, but I use Vidalia onions and I add about 1/4 of a beef bullion cubes. Tastes good, man.

[ - ] deleted 1 point 2.8 yearsAug 16, 2021 08:27:02 ago (+1/-0)

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[ - ] Nosferatjew 0 points 2.8 yearsAug 16, 2021 00:52:10 ago (+1/-1)

I member when I discovered the meat thermometer. Game changing.

[ - ] Spaceman84 0 points 2.8 yearsAug 15, 2021 22:26:37 ago (+0/-0)

Temp probe makes it easier but you should use the toothpick method for best results. Some people just use their finger but I prefer to give it a poke to determine tenderness/doneness. The temp probe just tells you when you're in the ballpark. What temperature you cook it at will influence tenderness. In general, the hotter you run your oven or grill, the higher the finish temp will be, by up to several degrees.

[ - ] account deleted by user [op] 0 points 2.8 yearsAug 16, 2021 11:27:04 ago (+0/-0)

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[ - ] Spaceman84 0 points 2.8 yearsAug 17, 2021 12:35:24 ago (+0/-0)

It's a matter of preference. Doneness is best measured by feel. You can use a finger or a toothpick or a temp probe to get a feel for how done it is. Temperature is a guide, not set in stone.

[ - ] account deleted by user [op] -1 points 2.8 yearsAug 15, 2021 22:56:44 ago (+0/-1)

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[ - ] TerryB -4 points 2.8 yearsAug 15, 2021 20:55:18 ago (+1/-5)

Faggot. Any man would know if the steak is done by just picking it up with the tongs. You can feel how well done it is by how it droops. The only time you need the thermometer is if you have a rotisserie with a chicken or other very large piece of meat.

[ - ] account deleted by user [op] 1 point 2.8 yearsAug 15, 2021 21:02:52 ago (+2/-1)*

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