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The Gift That Will Make Dad's Food More Fun For You
Men grill. It’s genetic. Mostly we grill badly. It’s not our fault. They say a good craftsman never blames his tools, but in this case it is justified. The thermometer that came on your grill is worthless. I don’t care what you paid for your fancy schmancy stainless steel aircraft carrier. I have a $600 grill with a gauge that’s off about 80F. How the heck can anyone cook if the oven temp is off by 80F? And how can Dad be expected to bring you a medium-rare steak when he has no idea what temp the meat is?
Cooking without thermometers is like driving at night without headlights.
A radio host once interviewed me and asked “What is the single most important advice you can give an outdoor cook?” My answer, without hesitation, was “Get one good thermometer for your grill and another for your food.” So here’s an idea. No make that a recommendation. No make that a request. No, make that a heartfelt plea. I’m begging you. Go get two good thermometers. Spend the money! They will pay for themselves by saving your meat and saving your face.
Without a good thermometer there’s a good chance you’ll be making lame excuses for overcooked food, undercooked food, or, worst of all, apologies at bedside in the hospital as your guests recover from food-borne illness.
Here’s what the US Department of Agriculture (USDA) says: “The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160F and higher. The meat of smoked turkey is always pink.”
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