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Prick or do not prick sausages?

ChicagoRon

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5 lakes is fantastic, although Milford is just so far out of the way when you're in Downtown or Dearborn. I guess Bloomfield is not much closer.

Piob - have you ever been to the Lark ? That's the one spot I never managed to hit in the D - did the Whitney, Rattlesnake (which I really love), Tribute (while Takashi was there... stupendous), Coach/Insignia, Roast, the old-school place on Congress that serves the Bull Shot, the Ritz... but never managed to get to the Lark.
 

Piobaire

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Ron,

No, never been there. My Detroit days were also quite a bit more modest than life is now. Heck, I used to valet at Joe Muir's Seafood. Remember that place?
 

BDC2823

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Originally Posted by Piobaire
Robin, I think I should add, I make my own sausages. I treat them just like an expensive cut of meat. We're not talking Jimmy Dean here.

Yeah I thought it was standard protocol to monitor the internal temperature.
 

itsstillmatt

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Originally Posted by BDC2823
Yeah I thought it was standard protocol to monitor the internal temperature.
I never do. I play by feel.
 

foodguy

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Originally Posted by iammatt
I never do. I play by feel.
+1 ... on small cuts like steaks and sausages, chicken parts, etc. when you get up to roast size, i think temp becomes more valid.
 

itsstillmatt

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Originally Posted by foodguy
+1 ... on small cuts like steaks and sausages, chicken parts, etc. when you get up to roast size, i think temp becomes more valid.
Yup. When you can no longer feel the middle of the meat with your fingers, a thermometer helps. That sounds icky.
frown.gif
 

GrillinFool

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Originally Posted by iammatt
Yup. When you can no longer feel the middle of the meat with your fingers, a thermometer helps. That sounds icky.
frown.gif


I think they were talking gut feel not actually feeling the meat...
 

Bhowie

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This last page has made me very moist
 

GrillinFool

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Originally Posted by Bhowie
This last page has made me very moist

All the pricks and sausages, how could you not?
 

ChicagoRon

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Originally Posted by Piobaire
Ron, No, never been there. My Detroit days were also quite a bit more modest than life is now. Heck, I used to valet at Joe Muir's Seafood. Remember that place?
I don't - there's a seafood place in the dearborn mall now that is in the Miur seafood group (that owns Charlie's Crab). My time in Detroit was '99 - '05
 

itsstillmatt

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Originally Posted by GrillinFool
I think they were talking gut feel not actually feeling the meat...
Really? How do you tell if something is cooked without poking at it with your fingers?
 

GrillinFool

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Originally Posted by iammatt
Really? How do you tell if something is cooked without poking at it with your fingers?

Look. Texture when pushed on with some tongs. Time on the grill. Reviewing the look of the meat in your mind to other meat that was cooked to perfection. Feel. :shrug:
 

itsstillmatt

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Originally Posted by GrillinFool
Look. Texture when pushed on with some tongs. Time on the grill. Reviewing the look of the meat in your mind to other meat that was cooked to perfection. Feel. :shrug:
No way, dude. You have to learn a sense of what meat feels like at different temperatures when you poke it with your fingers. That is the only way, IMO.
 

GrillinFool

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Originally Posted by iammatt
No way, dude. You have to learn a sense of what meat feels like at different temperatures when you poke it with your fingers. That is the only way, IMO.

Seriously? You gotta be screwing with me right?
 

itsstillmatt

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Originally Posted by GrillinFool
Seriously? You gotta be screwing with me right?
Not at all. Isn't this how everybody does it?
 

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