Scooping up mushrooms
The sliced Portobello mushrooms were the first items to come off the grill. The tomatoes and zucchini took a bit longer as did the shrimp. Of course, I kept an eye out for the steaks: visually, with a digital temperature probe, with the spatula to see if they were sticking, and finally by cutting into them. I'd rather do a lot of testing to make sure they turn out right than ruin good meat. These were thick tenderloins that took a bit longer than the guidebook said. I pull them off when they start to look and feel right and send them back for a little more time if they are too rare, but I won't let them be overcooked.
Scooping up mushrooms
The sliced Portobello mushrooms were the first items to come off the grill. The tomatoes and zucchini took a bit longer as did the shrimp. Of course, I kept an eye out for the steaks: visually, with a digital temperature probe, with the spatula to see if they were sticking, and finally by cutting into them. I'd rather do a lot of testing to make sure they turn out right than ruin good meat. These were thick tenderloins that took a bit longer than the guidebook said. I pull them off when they start to look and feel right and send them back for a little more time if they are too rare, but I won't let them be overcooked.