On Sun 18 May 2008 01:58:41a, sf told us...

On Sun, 18 May 2008 10:50:23 +0200, ChattyCathy
wrote:

On Sun, 18 May 2008 01:40:39 +0000, Mitch wrote:


I gave up on trying to tell doneness by pushing on the meat. I use a
probe for everything I grill now. Ever since going to the probe,
everything comes out perfect.

No more dry burgers...just the right amount of pink.

I got one of those wirelss probes. :-)

Heh. Had to google these things.

Good grief. Hi-tech gizmos indeed. At around US$60 (plus $10 shipping if
you order on line) I hope you get good use out of it ;-)

I know what you mean. Who uses a probe on HAMBURGER? Fer cripes
sake, that person has more money than brains.


I like a *very* crisp exterior on a hamburger, so I cook them on just about
the highest heat my grill can produce. By the time they are well crisped
on both sides, the inside is perfect pink.

--
Wayne Boatwright
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