Blind Grillmaster

[az mike]

I have a problem. I love to grill steer burgers on our catering rig, selling home grown, grass fed beef that we raise. The problem is I am color blind, I can't see when the juice runs from red to clear or pink colors of the meat. Does anyone else have this trouble? I use a pocket probe thermometer and judge firmness. The family NEVER lets me check steaks!

[SmokinOkie]

You don't cut to see if it runs clear, just use a good/safe food temp.

chicken is the only one I'm worried about juice color, but I use temp for that also.

[morick]

Pink, i sometimes have trouble with, i use a white paper towel and compare the color of the juices.

This is how i test for doneness on my steaks and or burgers.
Instead of explaining which im not good at i copied this for you.

fist test:
First, make a relaxed fist. The web of your hand between the thumb and forefinger on top feels like rare meat. If you slightly clench your fist, that same v-section of your hand is now medium. Clench your fist tightly, and the area will now feel like well done — hard, and in my opinion, inedible.

[SoCal John]

Get a Thermapen and use one of the temp charts in say, Mastering the Grill for doneness. Works for me.
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