By Shane McGlaun
Being a guy in the south cooking on the grill is a way of life. We donâ€™t wait for good weather; all we need is an open flame and a pair of tongs. The cardinal rules are donâ€™t overcook the steaks and keep the wife away from the grill.
Most guys know that when you are cooking a good steak, you donâ€™t just cut it open to see if it’s done. You have to use a thermometer. The catch is that if you are inside cooking something else and the grill flares up you can have a burnt steak quickly.
Brookstone has a wireless grill thermometer that will let you know when your steak is done without you having to cut it open to see how pink it is. The device has a temp probe you ram into the steak and a wireless transmitter with a 300-foot range. The receiver clips on your belt, tells what temperature the meat is at, and speaks to you saying “almost done” and “done” so you know when to take the steaks off the grill. If your steak jumps from 140 to 300 degrees, you can also run out and put out the flames before your dinner is a crispy mess.
[ Brookstone ]