Wish you were steer. 

First grill of the summer. 

- jim 5-21-2016 8:00 pm [add a comment]

yum i want that

Superfluous thread, for sure, but I'm just always happy when I don't ruin something on the grill. I've never used it enough to get really comfortable, plus having the sous vide fall back doesn't help matters. But I nailed these (for my tastes at least.) I took a page from the Wylie stovetop steak method which is basically the opposite of what I was taught: instead of only flipping once (or else they'll be ruined!!!!) he flips almost constantly (every 7 or 8 seconds!) I didn't do quite that much, but I think a ton of flips lets you get the super deep char on the crust, but somehow not overcook the inside. With that, plus the constant use of the thermopen (another old myth that Alton Brown did away with: don't poke the meat or it will be ruined!!!!) I managed to get it right. Or maybe I just got lucky.

I still want to be the guy who can just press down with a finger and tell exactly how done they are, but I think I'd have to be working a line somewhere to get to that point...

"wish you were steer"

that skill kills me to. I use a knife to poke a hole to get a visual check for doneness. very jealous.
- bill 5-22-2016 4:18 pm [add a comment]

Get a thermoworks thermapen. Seems like too much to spend but really worth it. Last generation model is fine and a little less expensive. Totally changed my cooking from guess work to something more like science.

I learned the finger test when working the line in a restaurant. You don' t need to be an expert, it works, try it. (scroll down to steps 1 through 4)

• the trick is to gently touch your fingertips to the thumb with as little pressure as possible.

  
  - steve 5-22-2016 8:03 pm [add a comment]

I'm all about the thermapen's and/or chefalarm. I am also a frequent flipper.

Also, totally jelly. That looks great.