On Sun 18 May 2008 02:41:02a, jmcquown told us...

sf wrote:
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.

No joke! Who needs a thermometer to figure out when a burger (or a
steak)
is done to your liking? A roast, maybe...

Jill

I don't use mine for burgers or steak, but for roasts and poultry,
definitely.


--
Wayne Boatwright
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Sunday, 05(V)/18(XVIII)/08(MMVIII)
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Today is: Trinity Sunday
Countdown till Memorial Day
1wks 21hrs 15mins
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A good man has few enemies. A ruthless
man has none.
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