A while back I was looking for an item I used many years ago; sticks that
could be put in steaks on the grill and display the doneness.
Tracy gave me a link for something close. (Link now not responding.)
I used them today.
First: They do not read the temperature without taking them out of the meat.
Second: If you do take them out and the meat is not done enough, you can out
them back in.
Third: If you turn over the steak and then insert the stick, the surface
temperature of the side that just came off the grill surface will cause the
stick to immediately indicate well done.
So: Use them after you will no longer turn over the steak or let the top
cool.
Tracy: This criticism is in no way directed to you.
Thanks,
Tom

On Sun, 15 Mar 2009 19:42:55 -0400, "Tom Biasi"
> wrote:

>A while back I was looking for an item I used many years ago; sticks that
>could be put in steaks on the grill and display the doneness.
>Tracy gave me a link for something close. (Link now not responding.)
>I used them today.
>First: They do not read the temperature without taking them out of the meat.
>Second: If you do take them out and the meat is not done enough, you can out
>them back in.
>Third: If you turn over the steak and then insert the stick, the surface
>temperature of the side that just came off the grill surface will cause the
>stick to immediately indicate well done.
>So: Use them after you will no longer turn over the steak or let the top
>cool.
>Tracy: This criticism is in no way directed to you.

Thanks for reporting back!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Tom Biasi > wrote:

> First: They do not read the temperature without taking them out of the meat.

That is kinda weird. Why is that - because you can't see the
indicator?

Which brand did you buy?

-sw

On Mar 15, 3:42*pm, "Tom Biasi" > wrote:
> A while back I was looking for an item I used many years ago; sticks that
> could be put in steaks on the grill and display the doneness.
> Tracy: This criticism is in no way directed to you.
> Thanks,
> Tom

Tom,

After you posted about the steak temp sticks, I saw something that fit
your description at a Dollar Tree store. Everything fit except they
were for chicken. If Dollar Tree is in your neck of the woods, try
them and maybe yours has the steak version. By the way, IMHO, the
local one is a terrible store.

Ken

> wrote in message
...
On Mar 15, 3:42 pm, "Tom Biasi" > wrote:
> A while back I was looking for an item I used many years ago; sticks that
> could be put in steaks on the grill and display the doneness.
> Tracy: This criticism is in no way directed to you.
> Thanks,
> Tom

Tom,

After you posted about the steak temp sticks, I saw something that fit
your description at a Dollar Tree store. Everything fit except they
were for chicken. If Dollar Tree is in your neck of the woods, try
them and maybe yours has the steak version. By the way, IMHO, the
local one is a terrible store.

Ken

Thanks,
I don't think we have a Dollar Tree but I'll look.
Tom

"Sqwertz" > wrote in message
...
> Tom Biasi > wrote:
>
>> First: They do not read the temperature without taking them out of the
>> meat.
>
> That is kinda weird. Why is that - because you can't see the
> indicator?
>
> Which brand did you buy?
>
> -sw

One cannot see the indicator without removing it.
They are called temp rite (no caps), disposable beef thermometers by Taylor.
model 8770

Tom Biasi wrote:
> A while back I was looking for an item I used many years ago; sticks that
> could be put in steaks on the grill and display the doneness.
> Tracy gave me a link for something close. (Link now not responding.)
> I used them today.
> First: They do not read the temperature without taking them out of the meat.
> Second: If you do take them out and the meat is not done enough, you can out
> them back in.
> Third: If you turn over the steak and then insert the stick, the surface
> temperature of the side that just came off the grill surface will cause the
> stick to immediately indicate well done.
> So: Use them after you will no longer turn over the steak or let the top
> cool.
> Tracy: This criticism is in no way directed to you.
> Thanks,
> Tom
>
>
Sorry they didn't work out for you...I had just done a quick google and
they popped up.

I just did another quick google and *these* popped up:

http://www.katom.com/094-TST9343.htm...LAID=279542870

Tracy

"Tracy" > wrote in message
...
> Tom Biasi wrote:
>> A while back I was looking for an item I used many years ago; sticks that
>> could be put in steaks on the grill and display the doneness.
>> Tracy gave me a link for something close. (Link now not responding.)
>> I used them today.
>> First: They do not read the temperature without taking them out of the
>> meat.
>> Second: If you do take them out and the meat is not done enough, you can
>> out them back in.
>> Third: If you turn over the steak and then insert the stick, the surface
>> temperature of the side that just came off the grill surface will cause
>> the stick to immediately indicate well done.
>> So: Use them after you will no longer turn over the steak or let the top
>> cool.
>> Tracy: This criticism is in no way directed to you.
>> Thanks,
>> Tom
> Sorry they didn't work out for you...I had just done a quick google and
> they popped up.
>
> I just did another quick google and *these* popped up:
>
> http://www.katom.com/094-TST9343.htm...LAID=279542870
>
> Tracy

Thanks Tracy,
I couldn't tell from the ad if you can see the color change without removing
them.

Tom

Tom Biasi wrote:
> "Tracy" > wrote in message
> ...
>> Tom Biasi wrote:
>>> A while back I was looking for an item I used many years ago; sticks that
>>> could be put in steaks on the grill and display the doneness.
>>> Tracy gave me a link for something close. (Link now not responding.)
>>> I used them today.
>>> First: They do not read the temperature without taking them out of the
>>> meat.
>>> Second: If you do take them out and the meat is not done enough, you can
>>> out them back in.
>>> Third: If you turn over the steak and then insert the stick, the surface
>>> temperature of the side that just came off the grill surface will cause
>>> the stick to immediately indicate well done.
>>> So: Use them after you will no longer turn over the steak or let the top
>>> cool.
>>> Tracy: This criticism is in no way directed to you.
>>> Thanks,
>>> Tom
>> Sorry they didn't work out for you...I had just done a quick google and
>> they popped up.
>>
>> I just did another quick google and *these* popped up:
>>
>> http://www.katom.com/094-TST9343.htm...LAID=279542870
>>
>> Tracy
>
> Thanks Tracy,
> I couldn't tell from the ad if you can see the color change without removing
> them.
>
> Tom
>
>

Yeah, I don't think you can based on the fact the the part of the stick
which changes is the part that is stuck in the meat.

http://www.t-stick.com/

I am going to keep googling, just because I enjoy a challenge.

Tracy

Tracy wrote:
> Tom Biasi wrote:
>> "Tracy" > wrote in message
>> ...
>>> Tom Biasi wrote:
>>>> A while back I was looking for an item I used many years ago;
>>>> sticks that could be put in steaks on the grill and display the
>>>> doneness. Tracy gave me a link for something close. (Link now not
>>>> responding.) I used them today.
>>>> First: They do not read the temperature without taking them out of
>>>> the meat.
>>>> Second: If you do take them out and the meat is not done enough,
>>>> you can out them back in.
>>>> Third: If you turn over the steak and then insert the stick, the
>>>> surface temperature of the side that just came off the grill
>>>> surface will cause the stick to immediately indicate well done.
>>>> So: Use them after you will no longer turn over the steak or let
>>>> the top cool.
>>>> Tracy: This criticism is in no way directed to you.
>>>> Thanks,
>>>> Tom
>>> Sorry they didn't work out for you...I had just done a quick google
>>> and they popped up.
>>>
>>> I just did another quick google and *these* popped up:
>>>
>>> http://www.katom.com/094-TST9343.htm...LAID=279542870
>>>
>>> Tracy
>>
>> Thanks Tracy,
>> I couldn't tell from the ad if you can see the color change without
>> removing them.
>>
>> Tom
>>
>>
>
> Yeah, I don't think you can based on the fact the the part of the
> stick which changes is the part that is stuck in the meat.
>
> http://www.t-stick.com/
>
> I am going to keep googling, just because I enjoy a challenge.
>
> Tracy

I posted this on March 9:

"There were posts on these a few days ago. I ordered a set to give to
my
love-of-grilling son.

"They're cool - about four inches long. After someone posted the link,
I
ordered them from CentralChef.com - described as "Taylor Temp Rite
Disposable Beef Thermometers - set of 9." The price was $2.99 + $5.94
S/H. I wanted to order several sets but the crazy S/H charges
multiplied with each set. The package must weigh just a few ounces so
the charges on 3 or 4 sets would be ridiculous, IMO. Anyway, one set
will show if it's worth ordering again. "

Note: Although these are disposable after a steak is grilled, they can
be re-used while a steak is cooking until the desired doneness is
reached (i.e., one per session, not a new one every time you stab the
meat!) and yes, you have to take them out to read them. HTH

Dora










Dora


--

"Dora" > wrote in message
...
> Tracy wrote:
>> Tom Biasi wrote:
>>> "Tracy" > wrote in message
>>> ...
>>>> Tom Biasi wrote:
>>>>> A while back I was looking for an item I used many years ago;
>>>>> sticks that could be put in steaks on the grill and display the
>>>>> doneness. Tracy gave me a link for something close. (Link now not
>>>>> responding.) I used them today.
>>>>> First: They do not read the temperature without taking them out of
>>>>> the meat.
>>>>> Second: If you do take them out and the meat is not done enough,
>>>>> you can out them back in.
>>>>> Third: If you turn over the steak and then insert the stick, the
>>>>> surface temperature of the side that just came off the grill
>>>>> surface will cause the stick to immediately indicate well done.
>>>>> So: Use them after you will no longer turn over the steak or let
>>>>> the top cool.
>>>>> Tracy: This criticism is in no way directed to you.
>>>>> Thanks,
>>>>> Tom
>>>> Sorry they didn't work out for you...I had just done a quick google
>>>> and they popped up.
>>>>
>>>> I just did another quick google and *these* popped up:
>>>>
>>>> http://www.katom.com/094-TST9343.htm...LAID=279542870
>>>>
>>>> Tracy
>>>
>>> Thanks Tracy,
>>> I couldn't tell from the ad if you can see the color change without
>>> removing them.
>>>
>>> Tom
>>>
>>>
>>
>> Yeah, I don't think you can based on the fact the the part of the
>> stick which changes is the part that is stuck in the meat.
>>
>> http://www.t-stick.com/
>>
>> I am going to keep googling, just because I enjoy a challenge.
>>
>> Tracy
>
> I posted this on March 9:
>
> "There were posts on these a few days ago. I ordered a set to give to my
> love-of-grilling son.
>
> "They're cool - about four inches long. After someone posted the link, I
> ordered them from CentralChef.com - described as "Taylor Temp Rite
> Disposable Beef Thermometers - set of 9." The price was $2.99 + $5.94
> S/H. I wanted to order several sets but the crazy S/H charges
> multiplied with each set. The package must weigh just a few ounces so
> the charges on 3 or 4 sets would be ridiculous, IMO. Anyway, one set
> will show if it's worth ordering again. "
>
> Note: Although these are disposable after a steak is grilled, they can be
> re-used while a steak is cooking until the desired doneness is reached
> (i.e., one per session, not a new one every time you stab the meat!) and
> yes, you have to take them out to read them. HTH
>
> Dora
>
>
>
>
>
>
>
>
>
>
> Dora
>
>
> --
>

Yes Dora,
These are the ones I have.
See my report.
BTW: I didn't pay extra shipping.
Tom

Tom Biasi wrote:
> "Dora" > wrote in message
>>
>> I posted this on March 9:
>>
>> "There were posts on these a few days ago. I ordered a set to give
>> to my love-of-grilling son.
>>
>> "They're cool - about four inches long. After someone posted the
>> link, I ordered them from CentralChef.com - described as "Taylor
>> Temp Rite Disposable Beef Thermometers - set of 9." The price was
>> $2.99 + $5.94 S/H. I wanted to order several sets but the crazy S/H
>> charges multiplied with each set. The package must weigh just a few
>> ounces
>> so the charges on 3 or 4 sets would be ridiculous, IMO. Anyway, one
>> set will show if it's worth ordering again. "
>>
>> Note: Although these are disposable after a steak is grilled, they
>> can be re-used while a steak is cooking until the desired doneness
>> is reached (i.e., one per session, not a new one every time you stab
>> the meat!) and yes, you have to take them out to read them. HTH
>>
>> Dora
>>
>
> Yes Dora,
> These are the ones I have.
> See my report.
> BTW: I didn't pay extra shipping.

Tom

I missed your report. How did you avoid the extra shipping? I'm
anticipating that my son will want to order more if they work.

Dora

"Dora" > wrote in message
...

>> Yes Dora,
>> These are the ones I have.
>> See my report.
>> BTW: I didn't pay extra shipping.
>
> Tom
>
> I missed your report. How did you avoid the extra shipping? I'm
> anticipating that my son will want to order more if they work.
>
> Dora
I forget where I ordered them but at checkout I ordered 10 packs and they
all were shipped in one FEDEX box for a flat price.
Your son probability won't want anymore, if he does let me know, I'll put
some in US Mail and charge you my cost plus postage.
I don't like them.

Tom

Tom Biasi wrote:
> "Dora" > wrote in message
>> I missed your report. How did you avoid the extra shipping? I'm
>> anticipating that my son will want to order more if they work.
>>
>> Dora
> I forget where I ordered them but at checkout I ordered 10 packs and
> they all were shipped in one FEDEX box for a flat price.
> Your son probability won't want anymore, if he does let me know, I'll
> put some in US Mail and charge you my cost plus postage.
> I don't like them.
>
> Tom

Hmm. Interesting. He may not like them, either.
Thanks, Tom.

Dora

"Tom Biasi" > wrote in message
...
>A while back I was looking for an item I used many years ago; sticks that
>could be put in steaks on the grill and display the doneness.
> Tracy gave me a link for something close. (Link now not responding.)
> I used them today.
> First: They do not read the temperature without taking them out of the
> meat.
> Second: If you do take them out and the meat is not done enough, you can
> out them back in.
> Third: If you turn over the steak and then insert the stick, the surface
> temperature of the side that just came off the grill surface will cause
> the stick to immediately indicate well done.
> So: Use them after you will no longer turn over the steak or let the top
> cool.
> Tracy: This criticism is in no way directed to you.
> Thanks,
> Tom
>

One word:

Thermopen

On Mar 15, 4:42*pm, "Tom Biasi" > wrote:
> A while back I was looking for an item I used many years ago; sticks that
> could be put in steaks on the grill and display the doneness.
> Tracy gave me a link for something close. (Link now not responding.)
> I used them today.
> First: They do not read the temperature without taking them out of the meat.
> Second: If you do take them out and the meat is not done enough, you can out
> them back in.
> Third: If you turn over the steak and then insert the stick, the surface
> temperature of the side that just came off the grill surface will cause the
> stick to immediately indicate well done.
> So: Use them after you will no longer turn over the steak or let the top
> cool.
> Tracy: This criticism is in no way directed to you.
> Thanks,
> Tom

This way is a lot easier, costs nothing and works every time.
http://primecutsblog.com/2008/12/01/...ness-of-steak/

On Sat, 21 Mar 2009 11:46:38 -0700 (PDT), Chemo the Clown
> wrote:

>This way is a lot easier, costs nothing and works every time.
>http://primecutsblog.com/2008/12/01/...ness-of-steak/

I agree! Once you learn, there's no going back.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Sat, 21 Mar 2009 11:46:38 -0700 (PDT), Chemo the Clown
> > wrote:
>
>>This way is a lot easier, costs nothing and works every time.
>>http://primecutsblog.com/2008/12/01/...ness-of-steak/
>
> I agree! Once you learn, there's no going back.
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

I have learned, perhaps you didn't read my post correctly.
Tom