I have been finding that thicker burgers, steaks, tenderloin are coming out more rare than I would like, even though on the outside they appear fine.
I did a tenderloin and some chicken tonight and used a thermometer. I reckon that if I went by sight and feel alone, I would have taken them off too soon and had the plate of shame with meat and blood oozing out.
Maybe it just takes more experience, but I am also a bit thrown by different conditions - wind blowing, and bbq not getting very hot, or starting with frozen meat cuts. How to compensate for this?
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