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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Trying new things in Ann Arbor and already need some help and advice

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  • stevey
    Club Member
    • Jun 2017
    • 18
    • Ann Arbor, MI

    Trying new things in Ann Arbor and already need some help and advice

    I just got Meathead's book and got access to this interesting site. I am looking forward to learning about how to use my new WSM this summer. I am already in trouble with my wife for buying a Thermapen. I told her that I would never make a bad hamburger again. Then I got the Thermapen, diligently measured the temperature to be 120 before pulling them off, and they were completely overdone. Any one know what I did wrong? Is there a trick to using a Thermapen with a hamburger? I suppose that there is so much retained liquid that I should have pulled them when the center was closer to 100 or 110 since the outside must equilibrate very quickly with the hotter outside. I know that I am not supposed to eat rare hamburger - but I have been eating it that way for my whole life and I have not gotten sick yet. If I serve another medium to well done burger to my wife she is going to throw my new Thermapen Mk4 away. Please help.
    Steve
  • JCGrill
    Club Member
    • Mar 2017
    • 1852
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #2
    I generally don't have trouble like this. Far likelier is reading hotter than it actually is due to putting the probe in the wrong place. Food will keep cooking after you pull it off the grill. How thick are the burgers? How hot is the grill? It could be a case of the outside being hot enough to cook the inside past the point you like them, the solution being to pull at a lower temperature.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 3163
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      Try flipping the burgers every 30-45 seconds. This will help to keep the outside of the burger from getting too hot and should make for a more uniform doness. Than I think your 120* mark will be fine.

      Also maybe trying a few when the wife is out of the house, so if it doesn't come out right and she doesn't know than it never happened. Could save you a bit of grief.

      Comment


      • Steve B
        Steve B commented
        Editing a comment
        Dang. Almost forgot.
        Welcome aboard stevey
    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #4
      Welcome stevey

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #5
        If and only if you ground your own hamburger and were confident your grinder was sterile... should you cook hamburgers under 160°. If you ground it yourself you can cook to lower temperatures. I cook my hamburgers to 135°. For older guests and young kids that might not have the ability to fight off unhealthy bacteria I cook to 160°.

        Your Thermapen Mk4 does not lie. If you've checked its accuracy, and that checked out, then your meat was at 120° in the area you inserted the tip of your probe. The place you want to put that tip is extreme dead center of your patty. Insert your probe from the side, not the top. That gives you a better chance of reading the true interior temperature of your meat accurately.

        Welcome to the Pit...👍

        Comment

        • kmhfive
          Club Member
          • Mar 2017
          • 2986
          • Northern Illinois
          • Weber Kettle -- 22.5" (In-Service Date June 2015)
            Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
            Pit Boss 820 (Retired)
            GMG Jim Bowie WiFi (In-Service Date April 2017)
            Maverick ET-733
            Fireboard
            Home-brewer

          #6
          Welcome to fun and learning!

          Comment

          • cscheib
            Club Member
            • Apr 2017
            • 47
            • Northville, MI

            #7
            I've found that properly salted (right before going on the grill), thinner, looser burgers end up tasting better, even when fairly well done. I usually cook mine on cast iron over hot charcoal.

            Also, welcome from the east side! I'm just north of Detroit.

            Comment

            • MBMorgan
              Club Member
              • Sep 2015
              • 6516
              • Colorado
              • > Weber Genesis EP-330
                > Grilla Grills Original Grilla (OG) pellet smoker
                > Pit Barrel Cooker (gone to a new home)
                > WeberQ 2000 (on "loan" to a relative)
                > Old Smokey Electric (for chickens mostly - when it's too nasty out
                to fiddle with a more capable cooker)
                > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                > Thermoworks Smoke
                > 3 Thermoworks Chef Alarms
                > Thermoworks Thermapen
                > Thermoworks IR-GUN-S
                > Anova sous vide circulator
                > Searzall torch
                > BBQ Guru Rib Ring

              #8
              Welcome from Colorado! The first thing I'd do is check the calibration of your Thermapen using the process they describe on their web site. If anything looks wonky, give their service folks a call. They won't let you down.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 13522
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #9
                Welcome to The Pit Steve. When seeking help, you need to provide all the info you can:
                What kind of fire - from low to hot and type of grill/smoker.
                How you actually cooked the meat - indirect, direct, rotisserie, reverse sear - whatever.
                Thickness of the meat and what prep did you do for the meat, and, of course, what kind of meat.
                How far from the coals if direct heat.
                How long per side.

                Comment

                • Nate
                  Banned Former Member
                  • Apr 2015
                  • 3794
                  • Quarantined

                  #10
                  Welcome from Indiana

                  Comment

                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4972
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle.
                      Slow 'N Sear Deluxe Kamado & Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0).
                      DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney Starters (regular and compact).
                      Joule, Instant Accu Slim.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #11
                    Welcome aboard!

                    Comment

                    • martybartram
                      Former Member
                      • Apr 2016
                      • 460
                      • Vass, NC

                      #12
                      Lots of great advise and comments above! I have one other question. How did you cook the burgers? Did you have them on the indirect side for most of the cook and then sear them, or did you have them over direct heat the entire time? The more you tell us about the process the better advice you will get. And pics next time!!

                      Comment

                      • Henrik
                        Founding Member - Moderator Emeritus
                        • Jul 2014
                        • 4480
                        • Stockholm, Sweden

                        #13
                        Welcome to the pit stevey! I'm sure forum members will help you get those burgers done right in no time.

                        Since you’re new, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                        Also, it's very important that you:

                        Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

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                        Thanks for joining!

                        Comment

                        • DeusDingo
                          Founding Member
                          • Jul 2014
                          • 1152
                          • Madison, WI
                          • Weber Q320 grill
                            Camp Chef Smoke Vault 24 Propane Smoker
                            Maverick and thermo Pen thermometers

                          #14
                          did you somehow put it in Celsius? what do you consider "overdone"?

                          Comment

                          • stevey
                            Club Member
                            • Jun 2017
                            • 18
                            • Ann Arbor, MI

                            #15
                            Thanks for all of the comments. I cooked it on a Genesis gas grill at 500 degrees F (measured with the dial thermometer in the dome). It was direct cooked. I used pre-made, half inch thick, ground round burgers from the supermarket. I turned them after 5 min. and kept the lid closed for most of the cook. I did use Fahrenheit, not Celsius. I tested the Thermapen in boiling water and it measured exactly 212 degrees.

                            I have since tried again and cooked at a slightly lower temperature (around 400 F) and it worked well. I pulled them at 125 F and they were very nice red centers. I think it was simply too hot when I did my first cook and I did not catch it in time. Thanks all for your suggestions!! I am looking forward to trying a Brisket for July 4th.
                            Steve

                            Comment

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                            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                            See more
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