Talked to an old pitmaster who said he never uses thermometers

Was at a competition in Lockhart last weekend and got to talking with a guy who's been doing this since the 70s. He said he can tell doneness by feel and color alone. Never used a probe in his life. Made me realize how much I rely on my Thermapen. Part of me thinks he's just stubborn, part of me wonders if I'm overcomplicating things. Anyone had success ditching the thermometer?

2 comments

2 Comments

thomas.parker22d agoMost Upvoted

Trust your feel but don't ignore a probe when testing new cuts.

jessica_hall4922d ago

Yeah @thomas.parker hit on something real there. I had to learn the hard way with a batch of ribeyes last summer... thought my hand was telling me they were ready but the probe said 10 degrees lower. Ended up pulling them too early and had to finish them in a pan. Now I always double check with the probe even if my fingers swear they know the feel.