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Buy It And Try It: Thermo Spatula

With lights for the level of "done"ness, and a small probe, the Thermo Spatula pitches itself as a temperature sensitive tool. So we have to check this grilling tool at a summer staple.

It's a beautiful day at Raley Field, with the sounds of summer filling the air. Peanuts! Popcorn! Tri-Tip?

Yep, it's game time for the Thermo Spatula but our seats aren't behind home plate, they're under it. Marty Ynostroza has been a Raley Field cook from day one.

"You definitely gotta know what you're doin'. It ain't just fryin burgers," said Marty.

So we insert the batteries with some difficulty. You better have tools if you want to use this thing and after one balk, we give it our best pitch.

Kurtis: Anything?

Marty: It's not registering.

Kurtis: What would you say this meat is right now?

Marty: I'd say it's rare.

Ok, so it's one strike, but checking with the umps, we wonder if there's an error on the field. Maybe we better check the batteries. We actually had to pry it over the screw, the screw was bad. Strike one for the Thermo Spatula.

We step up to the plate again. . .

Kurtis: Oh, there we go, what's it say?

Marty: Rare. Wow that's kinda nice, actually.

But is it working? We check with a real thermometer to be sure.

Marty: 110, 120, just about 120.

Kurtis: So that would be rare, right?

So it's a base hit for the Thermo Spatula.

Kurtis: It says medium rare, let's see if it goes up to medium. It says medium now.

Wow, so that's two on, can we fill the bases?

Kurtis: Alright, I'm going to try it.

And checking our burgers, the temperatures on the Spatula match the thermometer. Inside they're fully cooked.

"Yeah, it's still juicy, I'd say it's pretty accurate; exactly what it says it is, yeah," said Marty.

But that hit may have gone foul. We better check upstairs. At the Solon Club, tonight's special is Pork Scalloppini. Time for the pitch, but it was a swing and a miss -- it doesn't even register a temperature with pork.

So at bottom of the ninth, the Thermo Spatula's looking to have a few hits, but just as many errors. Good for burgers, not so much on the pork. But you decide.

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