What’s the poke test? The flake test? The “Charmin” test?

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top 1000The Barbecue Bible
The Barbecue Bible

By Steven Raichlen

Published 1998

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The poke test is used for the doneness of steaks, chops, and other relatively thin cuts of meat. The flake test is used to check the doneness of grilled fish. For more on both these tests, see the box.

The “Charmin” test is used to check the doneness of round vegetables and fruits, like onions, cabbages, and apples, that have been grilled using the indirect method or have been smoked. Gently squeeze the sides between your thumb and forefinger. If the food feels “squeezably soft,” it’s done.