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when do you pull your flank?
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burntbrisket
Posts: 22
I've been egging a flank steak @ 550 - 600 degrees. I cook it for 2 /12 minutes then flip and cook for an additional 2 1/2 minutes. Then flip and shut the dw and vent down for another 2. When pulling it off the grill the internal meat temp is usualy 125 or so, but after resting for ten minutes in foil I end up with a medium well steak, when I want medium. Is there any rule of thumb on what temp to pull the steak so it doesn't overcook while resting in the foil?
Comments
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The thinner the cut of meat ... the more thermal momemtum comes into play. This is also called "carry over" cooking.
It is not just a matter of picking the right temp to pull the meat ... but also a matter of how fast the temp was rising when you pulled it. Cooking at 550-600 you have a lot of thermal momemtum, so the "carry over" can be 20+ degrees.
Skip or decrease the 2 minutes with the vents shut. -
For a ten minute rest I wouldn't bother with foil at all. If you were resting longer maybe loosely tent it but don't wrap.
Steve
Caledon, ON
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Yeah ditch the foil and see where that puts you then adjust cook time accordingly.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thanks. Those are great ideas.
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I do flank all the time. I pull at 125 as well and grill at about that same temp. After pulling, I lightly tent it with foil on my cutting board for no more than 5 minutes. I don't think there's any benefit to letting it rest any longer than that. I get a perfect medium rare every time that way.Packerland, Wisconsin
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none of your business.
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none of your business.
I thought that was sort of a personal question, myself. :-SSarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
none of your business.
I thought that was sort of a personal question, myself. :-S
Steve
Caledon, ON
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i've got a pic here showing how i like to rub my loins. let me see if i can upload it.
ed egli avea del cul fatto trombetta -Dante -
It's all over the internet. I'll copy and post
Steve
Caledon, ON
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LOL........You guys are all over this!
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Are you going to eat your fat?Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
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