Temperature: Tools, technique and theory | Grilling with Rich Temperature: Tools, technique and theory

Temperature: Tools, technique and theory

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Published: January 6, 2012

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Editors Note: Welcome to the first article in our Brand New Series: “Fahrenheit Friday.” We are very excited to add this to our weekly posts!! We invite you to join in the conversation on twitter by using the hashtag: #hotfridays and don’t forget to subscribe to the RSS feed which you can get all these great articles sent directly to your favorite RSS reader.

Let’s be honest. When compared to award-winning brisket, perfectly cooked ribs or melt-in-your-mouth pork butt, talking about temperature/thermometers just isn’t that exciting. You can’t eat ‘em, you can’t drink ‘em, you can’t grill ‘em. You’re probably saying, what’s the point?

Just like no one talks about Michelangelo’s brushes when they visit the Sistine Chapel (they’re busy looking at the finished masterpiece), few people mention temperature or thermometers when they bite into a tender cut of meat. They’re too busy eating!

Yet, thermometers (and the temperatures they measure) are the unsung heros of many backyard grill gatherings, weekend BBQ competitions and game-winning tailgate setups. If you’re not using them (thermometers), you’re taking a chance and rolling the dice on dinner.

Overcooked cuts can not only ruin the main course, but can quickly drain your bank account (at nearly $4 per pound,10 pounds of overcooked pork butt is like throwing away $40). Undercooked cuts – to put it bluntly – can kill your dinner guests. And if your guests are all dead, who’s going to finish those ribs?

Bottom line is, temperature is probably the most widely measured physical parameter on the planet. It affects the quality of our daily lives in more ways than most people imagine, from the food we eat to the clothes we wear. Understanding temperature tools, technique and theory will go a long way to making sure you’re more than just the guy (or gal) with a pair of tongs and a spatula.

Moreover, great temperature tools (thermometers) can make life better. And because not all thermometers are the same, knowing which instruments and sensors are right for your specific job can make all the difference. That’s why we’re here. That’s why Fahrenheit Fridays exist, to make your life a little easier.

So grab a cold beverage, cozy up to your computer and join us every “Fahrenheit” Friday as we talk grilling, BBQ and – more importantly – temperature.

Feel free to leave a comment and let me know how you really feel. You can also leave a comment via Twitter. Just tag #hotfridays at the end of your comment.

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