Originally Posted by ssbbqguy
It's one thing to be confident serving to your friends and family. Quite another when your serving public or contests. No one wants red ,bloody chicken or too burnt to eat. So there is still good reasons to temp. Just getting better at something shouldn't swell a brain that much. It's better and more reassuring to me that my food is consistant,not variable. Steve.
Didn't mean it to come across as brain swell it's just that I've been through so many cooks that it's a ton easier now than it was when I obsessed. Don't worry I still have my moments as we all do. Thermometers have there place for sure.