Internal meat thermometer help

[rivermobster]

I missed the part where he said it sealed in the juices. A sear creates flavor, no doubt. I cook 'em both ways. But when I have the time, a reverse sear is like no other. Put it on the cool side of the grill, bring it up to about 115* or close to what you like for a doneness and then sear it about a minute a side. What you'll get is a steak where the majority of it is at the doneness level that you like.

And if you like facts and figures (I know you do), check out this experiment done by Alton Brown who is also no slouch when it comes to cooking...

I know a lot of restaurants use the oven method, so no doubt it works.

It's taken me awhile to have my method down pat. Timing is Everything when trying to get a hot meal (when everything is ready at the same time) on the table. So I'm gonna stay with what works. 120, with a 5min rest, comes out perfect for me.

I look at it this way...

If you're bleeding out, an effective way to stop the bleeding is to cauterize it, yeah?

Happy eating!

 

[rivermobster]

Apparently I lied...

The Temp Spike is the Bluetooth one I haven't tried yet. The thermaPen is the one I use all the time. Works great.

 

[Kachina26]

Apparently I lied...

The Temp Spike is the Bluetooth one I haven't tried yet. The thermaPen is the one I use all the time. Works great.

View attachment 1492568

ThermaPen, nice. There may be hope for you yet.

 

[rivermobster]

ThermaPen, nice. There may be hope for you yet.

Highly unlikely.

 

[ChevelleSB406]

I have the original Meater, its awesome, and the newest version is that much better, with a higher ceiling for ambient temp, and waterproof, better range. I don't worry about the range, I just sync to an ipad or old phone, then its up in the cloud, and i can see it on my phone from other side of the house to other side of the world if I wanted. Trust the thermometers, and you can really dial in your cooking.

 

[JUSTWANNARACE]

I know a lot of restaurants use the oven method, so no doubt it works.

It's taken me awhile to have my method down pat. Timing is Everything when trying to get a hot meal (when everything is ready at the same time) on the table. So I'm gonna stay with what works. 120, with a 5min rest, comes out perfect for me.

I look at it this way...

If you're bleeding out, an effective way to stop the bleeding is to cauterize it, yeah?

Happy eating!

I think you are referring more to steaks. If so, yes sear first. On a thick slab of meat such as tritip it think the reverse sear is better. Especially on a pellet grill. And I can guarantee it's just as juicy. And it allows the smoke flavor to penetrate the meat.

I dont do steaks much on the grill that goes in the cast iron. Sear then baste with butter and fresh rosemary and some garlic cloves.

 

[rivermobster]

I think you are referring more to steaks. If so, yes sear first. On a thick slab of meat such as tritip it think the reverse sear is better. Especially on a pellet grill. And I can guarantee it's just as juicy. And it allows the smoke flavor to penetrate the meat.

I dont do steaks much on the grill that goes in the cast iron. Sear then baste with butter and fresh rosemary and some garlic cloves.

Yep. Yummy.

I always do tri-tip in the oven. I can't afford one of those smoker deals all you ballers have. Maybe someday?

 

[Richard.E]

I have 2 meaters.

Only complaint is that the cloud connectivity is spotty at best. The fix is just to leave a secondary phone or device connected to it near the smoker.

Really nice with the newer ones as they can be used up to 1000 degrees and charge a lot quicker.

 

[JUSTWANNARACE]

Yep. Yummy.

I always do tri-tip in the oven. I can't afford one of those smoker deals all you ballers have. Maybe someday?

Neither can I..lol mine is a "Big Chief" brand cost $299. I've had it 6 or 7 years, maybe more, and still works great! I dont have the money to waste on the big name stuff that seem to have issues after a couple years.

 

[dave29]

I sear my tri tips first on a bbq at 500 degrees for 2-3 minutes a side. Then put it on a rack in a pan with water in the pan. Insert thermometer and cook at 350. When the internal temp hits 118, I pull it and let it rest for 10-15 minutes. Easy and perfect every time.

 

[stingray11]

If you want to check the calibration on your thermometer put it in a glass of ice water, should read 32°

 

[rivermobster]

If you want to check the calibration on your thermometer put it in a glass of ice water, should read 32°

Dude. STFU!!!

You keep up with that shit, and @rmarion will start posting in here!