new to the Egg

tsbrady

just got my medium egg yesterday, did hot Dawgs for lunch today and they were good! Gonna try hamburgers tonight. In serching the forum I have a basic cooking question... I have never wanted to pierce anything while cooking for fear of the juices running out and the meat drying but a lot of the recipies say to cook to temp instead of time so you will be sticking the poor pork chop or steak to determine doneness and it will be juiceless! Am I missing something. Also I do have a remote reading thermometer but I assume that when searing it will be too hot to have the probe in, so I would need to insert it after the sear and during the dwell? Any help would be appreciated!

Humphrey Chimpden Earwicker

fat will run out of things like sausages, chicken (when the skin is pierced), burgers, etc.

but in reality, meat itself (a steak, chicken breast, roast, pork butt) isn't going to dry out if you poke it to take a temp. a steak isn't a waterballoon. you might see some moisture leak out, but it's localized damage. it won't lose anything noticeable

FearlessGrill

Welcome.

In addition to what Stike said, you are correct that most remote thermometers are designed for use at lower temps. For higher temp cooks, you want to use an instant-read meat thermometer. Many here, myself included, swear by the Thermapen.

-John

kricks

The instant read thermometers are not the med evil instruments that big turn forks are. A poke with one of those has minimal effect. That's not saying the meat is a pin cushion! A couple of tests won't hurt a thing.

tsbrady

everybody, thanks for the replies, good info!

SmokinInCypress

Congrats on the egg and welcome to the forum, I think you will really enjoy it!