Members Super_Donut_Man Posted October 6, 2009 Members Share Posted October 6, 2009 So, I have had bad luck with these, and usually have resulted in overcooked pork (a travesty, I know). My last 2 thermometers didn't quite do the job (as I compared them to my mothers digital one, and they were at least 20 off in either direction ) I figured that I need to get a better one, but I got to thinking about ones that you leave in the meat whilst cooking. (as poking holes in it to check the temp may let the juices out) Any experience with these? What do yall use? Am I a dumbass? Do I smell funny? Should I just nut up and tell them to eat the damn undercooked chicken? :dik: Link to comment Share on other sites More sharing options...
Members lug Posted October 6, 2009 Members Share Posted October 6, 2009 .....must....resist.....must....not.....post Link to comment Share on other sites More sharing options...
Members Orph Posted October 6, 2009 Members Share Posted October 6, 2009 You beat me to it. hah, you beat my meat thermometer Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 :poke: do it :poke: Link to comment Share on other sites More sharing options...
Members lug Posted October 6, 2009 Members Share Posted October 6, 2009 :poke: do it :poke: With meat thermometer, pork, poking, and uncooked chicken on the table, it's just too easy. Link to comment Share on other sites More sharing options...
Members Thumper Posted October 6, 2009 Members Share Posted October 6, 2009 Any regular, oven-proof meat thermometer like this onewill work just fine. Be sure to get one with an easy-to read temperature scale. Also, when cooking larger cuts of meat keep in mind it will continue cooking from residual heat even after coming off the heat source. I usually pull my meat 5-10 degrees shy of the optimal temperature. Link to comment Share on other sites More sharing options...
Members lug Posted October 6, 2009 Members Share Posted October 6, 2009 Any regular, oven-proof meat thermometer like this onewill work just fine. Be sure to get one with an easy-to read temperature scale.Also, when cooking larger cuts of meat keep in mind it will continue cooking from residual heat even after coming off the heat source. I usually pull my meat 5-10 degrees shy of the optimal temperature. reads post....falls asleep Now if you had used a completely different link, you could have had the win. Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 With meat thermometer, pork, poking, and uncooked chicken on the table, it's just too easy. Well, maybe I shouldn't post a thread about my love of sausage then Link to comment Share on other sites More sharing options...
Members Bluescout Posted October 6, 2009 Members Share Posted October 6, 2009 I take my GFs temp with my meat thermometer regularly. Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 Any regular, oven-proof meat thermometer like this onewill work just fine. Be sure to get one with an easy-to read temperature scale. Also, when cooking larger cuts of meat keep in mind it will continue cooking from residual heat even after coming off the heat source. I usually pull my meat 5-10 degrees shy of the optimal temperature. Thanks. As odd as it may sound, I have had a difficult time finding an oven proof one Just thought I was swinging blindly. (out of principle I do not go to Bed Bath and Beyond and such) Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted October 6, 2009 Members Share Posted October 6, 2009 I use one of these. Keep in mind depending on the mass of what you're cooking, you need to account for the thermal intertia when cooking to temperature. For example, the internal temperature of a large prime rib will climb 20degF or more after removing it from the oven. A chicken, not so much. Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 I use one of these. Keep in mind depending on the mass of what you're cooking, you need to account for the thermal intertia when cooking to temperature. For example, the internal temperature of a large prime rib will climb 20degF or more after removing it from the oven. A chicken, not so much. That is fancy. Yeah I usually try to account for post cooking cooking, but its hard when its reading 120 when its already 140, or the other way around. Link to comment Share on other sites More sharing options...
Members gspointer Posted October 6, 2009 Members Share Posted October 6, 2009 I always check em in ice water, and boiling water. Link to comment Share on other sites More sharing options...
Members Cliff Fiscal Posted October 6, 2009 Members Share Posted October 6, 2009 I check my rectal temperature with these...... Link to comment Share on other sites More sharing options...
Members zachoff Posted October 6, 2009 Members Share Posted October 6, 2009 FWIW, meat thermometers work awesomely for dialing in your mash temperature while brewing... Especially the quick-reading digital ones. Link to comment Share on other sites More sharing options...
Members Renfield Posted October 6, 2009 Members Share Posted October 6, 2009 Buy the same one as your mom? Link to comment Share on other sites More sharing options...
Members Sonic1 Posted October 6, 2009 Members Share Posted October 6, 2009 I take my GFs temp with my meat thermometer regularly. just so's you don't pull your meat out 5-10 minutes early Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 Buy the same one as your mom? I'll pass, hers isn't oven safe and ancient. Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted October 6, 2009 Author Members Share Posted October 6, 2009 just so's you don't pull your meat out 5-10 minutes early Anybody else arroused Link to comment Share on other sites More sharing options...
Members Deep Bass Posted October 6, 2009 Members Share Posted October 6, 2009 I have one similar to this, and it works pretty good. You don't really need a wireless one. There's a cord between the probe and the thermometer, not shown in the pic. Meat Thermometer As has already been stated, don't leave the meat on the BBQ or in the oven all the way up until the final temp. Pull it out, cover it with foil, and let the temperature rise off-heat. I will also add, the temperatures listed on the thermometer, or in the manual, are too high and result in overcooked meat. Check a cookbook for proper temps. Link to comment Share on other sites More sharing options...
Members Cliff Fiscal Posted October 6, 2009 Members Share Posted October 6, 2009 Anybody else arroused YES! The one in my rectum just popped! I'm DONE! Link to comment Share on other sites More sharing options...
Members JCampbell72 Posted October 6, 2009 Members Share Posted October 6, 2009 I check my rectal temperature with these...... Ewww TMI! Link to comment Share on other sites More sharing options...
Members NeonVomit Posted October 6, 2009 Members Share Posted October 6, 2009 The Meat Thermometers would make an awesome band name. Link to comment Share on other sites More sharing options...
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