That's the correct way to do it.
I think it must be stuck fermentation issues. How well are you aerating before pitching/what's your aeration method? If you're not getting enough O2 in the wort, your yeast could be quittin before their job is done. It could be that when you're bottling, the change in environment (amount of sugar, temperature, slight oxygenation) is kickin those little suckers back into action, leading to all the sugar that still remains getting fermented.
Don't try any more batches until you get your hydrometer. Then, make a batch the same way you did whenever you had these problems, and take a reading after 2 weeks in primary and 2 weeks in secondary. My money is that it'll be higher than you'd think.
EDIT: Also, is your buddy using the exact same equipment? I mean, EXACT same. Same spoon to stir, same hosing, and same water/ingredients? Is there any single, individual piece, no matter how insignificant it might seem, that he uses that you don't? If so, replace that piece ASAP. If not, if it's truly exactly the same, then you know it's something you're doing differently. Have him brew a batch, and take DETAILED notes of his process. See if anything that he does jumps out as being completely different than what you do.
