General Category > Bacon, BBQ, Beef, And More
Roast Chicken a la Jacques Pepin
Fansome:
www.thermapen.com
--- Quote from: skeezix on August 07, 2017, 0002 UTC ---When I grill/smoke, I don't go by time at all. I tried that and it either is undercooked or overcooked. The best way is with an accurate thermometer.
I picked up a thermometer that has 6 probes and shoves data to a server somewhere. I can screw around and not worry about things until I see the meat getting to the desired temp. Or, I obsess over watching the temperature graph....
Regardless, things can come out right on the money and safe. I've made meatballs on the pellet grill and the first time without the thermometer, they came out overcooked. When using the thermometer they come out juicy & stunningly perfect. Can monitor four of them (use two probes for the ambient chamber temp in two locations, or can forgo those and measure six meatballs).
Made chicken kabobs on the Weber grill yesterday and didn't use it, other than measuring the temp of the Weber. Used the Thermapen for measuring the larger pieces.
As Chris said, forget the time. Get a decent and reliable thermometer and do it right.
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ChrisSmolinski:
--- Quote from: Fansome on August 07, 2017, 0012 UTC ---www.thermapen.com
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$99 ?!?!
Does it carve for you also?
Plus I don't see any knobs.
skeezix:
--- Quote from: ChrisSmolinski on August 07, 2017, 0109 UTC ---$99 ?!?!
Does it carve for you also?
Plus I don't see any knobs.
--- End quote ---
No carving, no knobs. But, its metal probe does rotate (does that count?).
Most importantly, its calibrated with traceability back to NIST. The only improvement I'd have for it, is for it to periodically calibrate itself to WWVB/WWV/WWVH.
P.S. Jacques Pepin is awesome. If I could study under one person, it would be him.
Fansome:
Yuk it up, clowns. They laughed at Escoffier too.
--- Quote from: ChrisSmolinski on August 07, 2017, 0109 UTC ---
--- Quote from: Fansome on August 07, 2017, 0012 UTC ---www.thermapen.com
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$99 ?!?!
Does it carve for you also?
Plus I don't see any knobs.
--- End quote ---
Pigmeat:
--- Quote from: ChrisSmolinski on August 07, 2017, 0109 UTC ---
--- Quote from: Fansome on August 07, 2017, 0012 UTC ---www.thermapen.com
--- End quote ---
$99 ?!?!
Does it carve for you also?
Plus I don't see any knobs.
--- End quote ---
He goes to the Hollow Earth last week, hang's out with JFK and Marilyn Monroe, and now he's cooking expert. Sheesh!
I use the "Fork Method". Stick a fork in it when looks about done close to the bone, if it comes out easily it's done. If not, cook it a few more minutes until it does. It hasn't killed me yet.
Thermometers! You're trying to cook it, not checking if it's running a fever! Grandma would've bopped the bunch of you in the head with a cast iron skillet and flung you and your thermometers out the window.
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