"Being that it is probably going to be 110 this coming weekend, I am watering today. When I water I hear you and Jenn's voice in my head combined with the voice of the chef Michael Symon. Yes, as odd as that combo seems, the chef, Michael Symon. Symon is an expert at BBQ and grilling. I learned from him that those are different ways to cook meat. What I do is grill, not BBQ. Which is a bit obvious, I have a gas GRILL. BBQ is about rub, sauces and slow cooking the meat. Since Chef Symon is a BBQ/Grilling expert he gets asked a lot about how long to cook meat. His answer to that is "I cannot tell you how long to cook your meat." "It depends on the kind of meat, the thickness of the meat and how you like your meat cooked. The key factor is not time, but internal temperature of the meat. So if you are going to BBQ/Grill meat accurately, you have to have a meat thermometer to know when your meat is done. Not time, temperature."
It is not how long I water. There are too many factors, water flow rate, soil type, number of trees being watered, etc. The key factor is how deep has the water penetrated into the soil for each tree. So like a meat thermometer, which I own now since hearing Chef Symon, I think I need to buy a water meter.
Frankly, having a meat thermometer takes some of the fun out of grilling. I used to take some pride in being a good griller. Watch the meat, watch the time, monitor the grill temp, took some expertise to grill just right. Now, chicken hits 161 it is done. Done perfectly, stays juicy and even better than I probably cooked it before, just not much expertise to it now. So now when my wife says, "Pat, this chicken is amazing." It is hard to take much credit for how well it is grilled.
-- Pat "