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I give up!!!

WickedIslandWickedIsland Posts: 148
edited August 2012 in EggHead Forum
Must get a Thermopen tonight! It is 9:00 and dinner is not "still" on the egg but "back" on the egg... Arg! I have done simple chops many times but tonight is just one of those nights. My so called instant read said 165 but it was not done when sat down to eat. O, well. Also tried white asparagus... not sure why the asparagus people tried to fix something that was not broken , just my opinion but if you have been checking it out at the store and haven't pulled the trigger yet just go with what ya know. Thanks for listening (long day)
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Comments

  • BuckeyeBobBuckeyeBob Posts: 645
    Go for it on the Thermopen.  You won't be sorry.  Best "gadget" I ever bought and use it on every cook.

    And hear you on White Asparagus.  Ugh!

    Buckeye Bob
    Clarendon Hills, IL
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  • travisstricktravisstrick Posts: 4,808
    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.
    Be careful, man! I've got a beverage here.
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  • I have learned my lesson :-O I will say that DP pineapple head on white peaches is a winner
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  • ChokeOnSmokeChokeOnSmoke Posts: 1,738
    edited August 2012
    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.
    Exactly.

    Packerland, Wisconsin

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  • BaysidebobBaysidebob Posts: 489
    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.
    What he said.  Frying chicken check the oil and the meat. Plus checking beer temp.  I even check re-heats out of the microwave.  Disappointment bad.  Thermopen good.
    My actuary says I'm dead.
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  • BrownieBrownie Posts: 1,022
    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.
    +1 key word "cooking". My wife partakes in using the thermapen with the oven. So even though you purchase it for your egg I bet you'll use it all the time. They are wonderful.
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  • travisstricktravisstrick Posts: 4,808
    Brownie said:

    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.

    +1 key word "cooking". My wife partakes in using the thermapen with the oven. So even though you purchase it for your egg I bet you'll use it all the time. They are wonderful.
    I'm glad someone noticed. I chose that cord very carefully.
    Be careful, man! I've got a beverage here.
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  • CanuggheadCanugghead Posts: 4,592
     
    That is absolutly the only mandatory accessory for cooking. The rest you can do without but not that.
    +1. Last year my out-of-warranty Thermapen bit the dust (user error), called Thermoworks and they sent me a replacement, no question asked, amazing customer service!  I was prepared to buy a new one anyway so I went ahead and did it... don't want to be caught without one like those few weeks while waiting for replacement!
    canuckland
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  • I know everyone recommends a Thermapen, but what about the theory that you aren't supposed to poke a bunch of holes in your meat? 
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  • nolaeggheadnolaegghead Posts: 14,046
    Over/under cooking is worse than a few holes in the meat.  I try to stab it back in the same hole.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • chuffchuff Posts: 255
    I know everyone recommends a Thermapen, but what about the theory that you aren't supposed to poke a bunch of holes in your meat? 
    It's an old wive's tale. It's no different than the ridiculous theory that turning a piece of meat more than once will dry it out.
    XL BGE
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  • I think... crappy gadget = lots of holes and good gadget = one hole. You need to get at least one reading don't you (Stike may not agree and believe me I tried to channel him tonight ^:)^ )
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  • I know everyone recommends a Thermapen, but what about the theory that you aren't supposed to poke a bunch of holes in your meat? 

    The probe on the thermapen is tiny. One of the best features of it.

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  • CGW1CGW1 Posts: 332
    I think thermo works has an open box sale going??
    Franco Ceramic Grillworks www.ceramicgrillworks.com
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  • Didn't notice if the open box was still going but they are 89 now rather than 96. I ordered the racing green and the boot (I drop everything)
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  • stikestike Posts: 15,597
    You can't dry out a steak by poking a hole in it

    Witness: the jacquard/jaccard

    Or a hamburger. A steak so torn and brutalized it can be reformed into a patty, and yet remain juicy


    ed egli avea del cul fatto trombetta -Dante
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  • You can't dry out a steak by poking a hole in it Witness: the jacquard/jaccard Or a hamburger. A steak so torn and brutalized it can be reformed into a patty, and yet remain juicy
    Jedi mind sh*t right there. All very good points and most that I have never thought of (that list is long)''

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  • You like Stike you do
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  • You like Stike you do

    Had to read it twice but that was funny

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  • travisstricktravisstrick Posts: 4,808

    I know everyone recommends a Thermapen, but what about the theory that you aren't supposed to poke a bunch of holes in your meat? 




    The probe on the thermapen is tiny. One of the best features of it.
    You've been talking to my mrs haven't you?
    Be careful, man! I've got a beverage here.
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  • I know everyone recommends a Thermapen, but what about the theory that you aren't supposed to poke a bunch of holes in your meat? 

    The probe on the thermapen is tiny. One of the best features of it.
    You've been talking to my mrs haven't you?

    If only they had such a good attitude about it (one of the best features) :))

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  • stikestike Posts: 15,597
    CT, re:"Jedi mind sh*t right there."

    ...someone needs to state the obvious once in a while. that damn 'poking the meat will dry it' BS is as bad as the idea that salt will dry it out.

    Lotta stupid stuff becomes stuck when repeated enough

    Question everything
    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 14,046
    Salt does dry out meat. 

    Throw a chunk of meat in a bucket of sand and throw another in a bucket of salt.  The piece in the salt will be much drier.  Water wants to go where there's more salt.  When the salt is outside the meat, that's where the water goes.

    That same property, when the salt is added in the meat (brining), helps keep the moisture in the meat, but mostly it tenderizes it and tastes delicious.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • stikestike Posts: 15,597
    edited August 2012
    Trust me. I know a thing or two about salting. We're not talking salt cod here

    Even burying it in salt does not dry out a duck breast. Draws water out, firms it, but it isnt 'dry' at all

    My reference though was to spefically salting a steak beforehand, which was the OP's concern. Not in curing with salt (which again, even still does not dry out meat like simply overcooking it does).

    It is not possible to produce a dry steak or burger (or anything else) by salting it before you cook.

    I buried a ham in salt, pressed it under 15 pounds, drew out quite a bit of water. And yet what is drying it out is the 400 days of hanging. That thing was still moist and heavy when it hung day one

    The dude was asking if the salt in he sprinkled on it maybe dried it out. Not possible even if he buried it

    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 14,046
    I'm screwing with you because you said "Question everything".  We're both right.  Yes, salt is a dessicant.  Yes, the sprinkling salt on the surface isn't going to dry it out.  It would have to be a paper thin cut of meat with an inordinate amount of salt and would probably result in something inedible.  I'm just taking it to an asymptotic extreme.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • stikestike Posts: 15,597
    Dessicants and asymptotes.

    No need to establish cred by dropping big words. :)

    We're all friends here
    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 14,046
    Sorry, work in a science field - work jargon.  I'll tone it down. 
    :-*
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • BaysidebobBaysidebob Posts: 489
    Dessicants and asymptotes. No need to establish cred by dropping big words. :) We're all friends here

    as·ymp·tote

    noun Mathematics .
    a straight line approached by a given curve as one of the variables in the equation of the curve as it approaches infinity.
    I like new words but still can't figure out how to use this one.  Maybe I should have stayed in college instead of going to Viet Nam.  I saw folks making their own charcoal in mud ovens in Phan Thiet.
    My actuary says I'm dead.
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  • stikestike Posts: 15,597
    Just cuz i pointed out that they were big words duzzint mean i dinnit know whut they meant. I speak goodly to. :))
    ed egli avea del cul fatto trombetta -Dante
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  • nolaeggheadnolaegghead Posts: 14,046
    Oh, I know you know.  I speak pretty one day.
    8-}
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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