Meat Thermometer - 3 Grill Tips & Tricks for Precise Grilling | Grill Sheriff Grüningen

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DESCRIPTION

3 GRILL TIPS (More tips can be found in the video.)

TIP 1:
Why measure at all?
Measuring the core temperature important. It's about maximizing enjoyment and not overcooking or undercooking a piece of meat, for example, but grilling it just how you like it.

Another point: it makes grilling stress free.

TIP 2:
Which method do I use?

You can make it easy for yourself by simply putting the meat on the grill, turning it around a few times, taking it off and then eating it the way it is.
You can also just guess by pressing on the meat and estimating how well it's cooked. Professionals do that. Then there is the application of the "finger press", where you estimate the firmness of the meat based on the feel of your thumb - more or less an approximation. Some simply look at the clock. Yes, this is also a very rough estimate.

But if you really want to get on point, I am convinced that there is only one way to do this: by taking a core temperature measurement.

You can choose between a spontaneous measurement, i.e. plugging in like a fever meter, reading, checking or observing over a period of time. This means that you have a core temperature measuring device throughout the entire cooking process and constantly monitor the temperature development.

TIP 3:
How do I work with a probe?
It's quite simple. I insert it into the meat i.e. in the middle because you want to measure at the centre of the meat during the measurement. If there is a bone on the meat, I make sure not to touch the bone because the bone radiates colder and falsifies the result.

If you do this with a steak, it is important that I finish the browning phase first. This means that I have done the tanning on both sides and then, if necessary, cook indirectly. I then insert the core temperature measuring device nicely in the middle.

If it is now only a thin piece, like a biscuit, then it is somewhat difficult. If I prick it too deep, it will poke out the back. That's why I have to stick it a little more obliquely. But if it is just a right piece of meat, a nicely thick steak, then I put it only slightly diagonally into it so that it has enough hold.

What I personally don't do is insert the measuring device lengthwise. The reason is an aesthetic one. If I then cut the steak open then I have in each slice a plug hole from the point of the core temperature measurement and I don't like that so much.

When I make a roast, i.e. a large piece of meat, I follow the roast through the whole cooking process. This means I measure continuously from the beginning to the end. For this I use a measuring probe and a cable. This is then inserted into the core, in the middle of the meat, and left in all the time, controlling the temperature.

With modern measuring instruments, I can permanently control the process and display the temperature graphically on my smartphone. I can see the temperature development over the whole cooking process.

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Meat Thermometer - 3 Grill Tips & Tricks for Precise Grilling | Grill Sheriff Grüningen