I know two ways of referencing the “touch” degree of doneness. Shannon Hayes has a great description and illustration of the “hand” version in her “The Farmer and the Grill” book. Basically, you hang one of your hands down and use the index finger tip on the other hand to touch the fleshy bit on the back of the hand, between the thumb and index finger. A completely limp hand hand will have a soft touch in that area (rare meat has the same feel). Stretch the thumb and index finger out a bit and the area firms up (medium). Stretch the thumb and index finger wide apart and that area has the well-done feel (very firm).

Gordon Ramsey suggests a similar tough method, but he uses touching the center part of the cheek for rare, the chin for medium, and the fore head for well done.

I’ve had some scoff at this next method, but when I am grilling a tri-tip roast, thick steaks, whole chicken, or other larger cuts of meat (or roasting in the oven), I often use my wireless meat thermometer. It’s especially useful when I have a lot going on in the kitchen or with people (homework help!!!) and distraction could mean the meat becomes overcooked. Before I put the meat on the grill, I insert the temp probe to the center of the thickest part of the meat (the tip is the sensitive part), making sure it is not hitting a bone, gristle, or fat pocket. Then I can monitor the meat without lifting the grill/opening the oven, and repeatedly probing the meat. The metal sheathed cord is closed between the oven door or a rotisserie notch in the grill and plugs into a transmitter base that sits on the counter or next to the grill. You can still turn the meat, just keeping taking care which direction you turn it so that the cord stays on the same side. I’ve only had one instance where that didn’t work well (I hadn’t placed the probe well and it said the meat was done too early). Temperature really is the best determination of doneness.

I also try to let the raw meat set at room temp for quite a while before cooking, to take the majority of the chill off.

When the meat is done, I remove the meat from the grill, cover loosely with foil, and let it rest, with the temp probe still in it. I can see that the temp often continues to go up as much as ten degrees. When I see that the temp has stopped rising, I know it is time to serve and eat.

I also *love* my Pigtail BBQ turner. It’s a long, very scary looking pointed sharp metal rod, with a little sideways hook at the end (I clean it right away and store it carefully because it isn’t something kids or goofy adults should play with!!). Because the point is so sharp, it really causes very little juice loss, and you won’t find any holes in the meat. The hook perfectly picks up and turns the steaks with a quick flick of the wrist. For larger, heavy roasts or some cuts that might break apart (boneless country style ribs), I use long tongs and/or spatula.

Cheers
Scott