checking temps

Barbarian · 01-28-2009, 12:51 PM

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?

NeoTrout · 01-28-2009, 01:17 PM

I saw this on ebay -ET-75 by Maverick®
Wireless Remote BBQ/Pit Rotisserie Thermometer!
Dont have one (yet) but it looks cool.

bigabyte · 01-28-2009, 02:22 PM

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.

Barbarian · 01-28-2009, 04:33 PM

Quote:

Originally Posted by bigabyte

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.

Norcoredneck · 01-29-2009, 03:47 AM

My Blue Thermapen is so good and so fast it doesn't even make a hole!

smokindorf · 01-29-2009, 05:23 AM

Quote:

Originally Posted by Norcoredneck

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

...

Panther5150 · 01-29-2009, 07:45 PM

Lord I apologize, and to all the pygmies down in Africa.

Crüe-B-Cüe · 01-29-2009, 08:26 PM

Quote:

Originally Posted by bigabyte

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"?

mbshop · 01-29-2009, 09:34 PM

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.

bigabyte · 01-30-2009, 05:57 AM

Quote:

Originally Posted by Crüe-B-Cüe

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.

01-28-2009, 12:51 PM	#1
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	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? __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

01-28-2009, 01:17 PM	#2
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois	I saw this on ebay -ET-75 by Maverick® Wireless Remote BBQ/Pit Rotisserie Thermometer! Dont have one (yet) but it looks cool. __________________ Steve [B]"Le Grille? What the hell is that?"[/B] Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle, 18" WSM Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer, Blackstone 28" Griddle Brinkmann Smoke'n Grill, UDS, Weber 26" H-D FLHR

01-28-2009, 02:22 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-29-2009, 03:47 AM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	My *Blue* Thermapen is so good and so fast it doesn't even make a hole! __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-29-2009, 07:45 PM	#7
Panther5150 On the road to being a farker Join Date: 11-11-08 Location: Glendale, AZ by way of Pittsburgh, Pa	Lord I apologize, and to all the pygmies down in Africa. __________________ I have a fever, and the only prescription is, more cowbell!:twisted: UDS Weber gasser Brinkman gas smoker Weber Kettle

01-29-2009, 09:34 PM	#9
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	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. __________________ george spam, can't live without it