Determining Doneness

I will outline two ways to check for proper doneness:

First

Using an instant-read thermometer is the most accurate way to determine the doneness of beef. It measures the internal temperature of cooked meat to assure that a safe temperature has been reached. Instant-read thermometers are readily available in supermarkets and cookware stores. They are available as dial face or digital, both of which register the temperature in seconds. Make sure you purchase a thermometer designed for meat, and keep in mind that these thermometers are not heatproof and cannot be left in the meat while it cooks on the grill.

HOW TO USE AN INSTANT-READ THERMOMETER:
To check the doneness of burgers:

·  Insert the stem of the instant-read thermometer horizontally into the center of the patty, without touching the grill.

·  Allow 10 to 15 seconds for the thermometer to register the internal temperature, which should be at least 160ºF.

To check the doneness of steaks:

·  Insert the stem of the instant-read thermometer horizontally into the center of the steak without touching bone, fat or grill. Thermometers work best in steaks at least 3/4 inch thick.

·  Allow 10 to 15 seconds for the thermometer to register the internal temperature, which should be at least 145ºF. NOTE: Remove thick steaks (1-1/2 inches or thicker) from the heat when thermometer registers 5ºF below desired doneness. During the 10 minute standing time, temperature will rise 5ºF to reach desired doneness.

Second

Doneness by Touch

Steakhouses seem to always bring your steak at the correct level of doneness, so how is it done you might ask? They never slice it open because this allows precious juices and flavors to escape, instead they go for a much simpler method; they touch it.

Rare: Hold your left hand limp and squeeze the area between your index finger and your thumb. That’s the level of firmness to expect from something cooked rare.

Medium rare: Open your left hand, touch the same area, that’s medium rare.

Medium: Make a fist, touch that same area, that’s medium.

Well-done: Tighten your fist and touch the same area once more and you’ll fell the firmness, that’s Well-done.

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Thanks,

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Traditionally served warm and topped with crumbled smokehouse bacon.  Unlike potato salad that you are probably used to, the German variety boost a sweet and sour taste.  I've grown up on this recipe through countless family reunions and holiday seasons; I'm sure you too will enjoy the great taste and uniqueness of this salad.

German Potato Salad

2 1/2 lbs. small red potatoes
16 slices of smokehouse bacon (smoked but semi thin)
1 cup of red onion (diced)
1/2 cup of packed brown sugar
1 tsp of white table sugar
2 tbsp of cider vinegar
3/4 cup of extra virgin olive oil
Kosher salt and ground black pepper to taste.

Place the potatoes in a pan and cover with water by 2 inches. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the potatoes are tender.  While the potatoes are cooking, fry the bacon in a skillet until crisp and brown.  Remove bacon from the skillet and drain on paper towels. Pour off all but 2tbsp of the bacon fat from the skillet, and in it quickly sauté` the diced red onion.  Remove the onion and set aside. Crumble the bacon.

Combine the brown sugar, white sugar and vinegar in a large bowl. Whisk to blend and dissolve the sugar, then slowly add the oil while continuing to whisk. Season with salt and pepper. Add the onion and 3/4 of the bacon pieces to the dressing. Toss the potatoes with the dressing. Let the salad sit at room temperature for half an hour. Top with rest of bacon pieces and serve warm.

Now Enjoy…

Easy steak recipe

Start with a good quality cut of meat.

My family and I really enjoy a good NY Strip, but a nice big Porterhouse isn't a bad cut of steak either.
- Small pad of butter (1 for each steak your cooking)
- Sea Salt

Preheat grill to high for about 15 minutes.
Remove steaks from butcher paper and let stand until they reach room tempurature.
Sprinkle each side lightly with sea salt.
Place on preheated grill and cook for 2 1/2 minutes, rotate steaks 90 degress on the grate and cook for another 2 1/2 minutes. Flip and repeat on the other side. After you rotate 90 degrees on the second side add the small pad of butter on top of each steak and cook for remaining 2 1/2 minutes.

Remove from grill and let stand at room temp. for 4 minutes.

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