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      02-26-2020, 12:52 PM   #1168
UncleWede
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Quote:
Originally Posted by pennsiveguy View Post
Quote:
Originally Posted by jsf721 View Post
What are you guys using to monitor temperature of steaks and roasts when bbq-ing? I over cooked 4 nice NY strips last night and I was really pissed at myself. Would love a good recommendation on a thermometer. I’d say I missed it by 3 minutes and blew the medium / medium rare I was after.

Thanks
Thermapen, if you really want to know right down to the gnat's ass. Mavericks are reasonably accurate. The great thing about the Thermapen is how fast it is. I can push it into a steak slowly and find the coldest spot, so I know exactly when it's done.

When I do steaks, I do them over really high heat using lump charcoal. I usually use rib eyes about 2" thick, often bone-in. I get them to 95-98 degrees at the coldest spot I can find, and then foil them tight and rest them for 10-15 minutes. Turns out fabulous.
98 Moooooo
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