MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-28-2009, 12:51 PM   #1
Barbarian
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Default checking temps

I did not want to hijack the Pigtail Flipper thread so after reading the posts I am wondering what you guys "that do not like to poke your meat" do to check the internal temp of a roto chicken????

Your alot smarter then I am if you can put the probe in and not have the wire just wrap around the chicken. I know you don't just leave your Red Thermopen in the chicken. I ask because I did a roto chicken the other day and the first time I checked it it was at 155 but when I pulled the Thermopen out I got a geyser of juice for a second, stuff squirted about one inch outta the bird. I was a bit worried after that and luckily had to only check it one more time. The bird came out super juicy.

And my guess is that those that don't poke their meat don't use a thermopen?
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Old 01-28-2009, 01:17 PM   #2
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I saw this on ebay -ET-75 by Maverick
Wireless Remote BBQ/Pit Rotisserie Thermometer!
Dont have one (yet) but it looks cool.
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Old 01-28-2009, 02:22 PM   #3
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Easy. I don't use a roto. Mostly because I don't have roto. And I do poke chicken parts. Whole or halves I stick a thermo in before cooking.:winking: Ribs I do the bend test.

Also, just as FYI - The only meats I refuse to poke are briskets and some roasts. I see a long flow of lots of juice coming out after poking it, and had I not poked it that juice would have been inside. It's like slicing into a steak before it's rested. It's a fact. Call Mythbusters if you want. As for pork butt, I believe you can poke it all you want with nowhere near the impact of brisket, so safe to poke it in my opinion.
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Old 01-28-2009, 04:33 PM   #4
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Quote:
Originally Posted by bigabyte View Post
Easy. I don't use a roto. Mostly because I don't have roto. And I do poke chicken parts. Whole or halves I stick a thermo in before cooking.:winking: Ribs I do the bend test.
Thanks Chris, but I do have roto so I do use roto.

I never even thought about poking a rack of ribs, no need, but most other stuff you want to know the internal temp.
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Old 01-29-2009, 03:47 AM   #5
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My Blue Thermapen is so good and so fast it doesn't even make a hole!
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Old 01-29-2009, 05:23 AM   #6
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My Blue Thermapen is so good and so fast it doesn't even make a hole!
That's funny right there, I don't care who you are...
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Old 01-29-2009, 07:45 PM   #7
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Old 01-29-2009, 08:26 PM   #8
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Quote:
Originally Posted by bigabyte View Post
Also, just as FYI - The only meats I refuse to poke are briskets and some roasts.
But what about all the people who say a brisket isn't done until your probe slides in like "budda"?
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Old 01-29-2009, 09:34 PM   #9
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not that hard to put a remote on a rotisserie unit. run the wire between the rod and the collar. if ya got a tight fit just get a bigger collar or grind a bit off the shaft so you have clearance. then tie strap the sender to the handle. i'm working on a bracket for mine.
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Old 01-30-2009, 05:57 AM   #10
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Quote:
Originally Posted by Cre-B-Ce View Post
But what about all the people who say a brisket isn't done until your probe slides in like "budda"?
Good one! I thought I had a few replies to that...but heck, maybe poking it isn't such a big deal after all.
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