It looks like you're new here. If you want to get involved, click one of these buttons!
Hello! First time posting here!
I recently got an egg and last weekend tried some baltimore pit beef from a recipe here (Griffen i think)... I took the meat off at 115 and let it rest. The temperature peaked at 138 after 1/2 hour or so which resulted in the meat being a little over cooked(it was still very good with the tiger sauce). I was wondering if anyone has ever heard of or tried cold shocking meat like you do vegatables to stop the cooking process.