A friend of mine heard about our eggs, and wanted a demo, so tonight was the night. Did twice baked potatoes and some nice thick steaks with asparagus on the large. 6 steaks 3 were a little thinner. Threw the thicker ones on first and then about 3 minutes later on went the thinner one. Use the extended grill and had the potatoes on top. Everything was going good, but I pulled the steaks just a tad bit late, the guys wanted their's medium rare, gals wanted a bit more done. I would like to know at what temp do you pull for med rare, I am thinking about 125-130. It just seem like towards the end of the cook the internal temps rose real quick and I went over on the temp I wanted to pull them at. It was a little nerve racking trying to get everyone's steak done right. Used the thermopen, but like I said it seemed like the internal temps took off toward the end of the cook. Everyone liked it, just wanted to have more of a handle on how to cook steaks with different requests for doneness. Any tips on how to accomplish that will be greatly appreciated. After that meal, we visited for a while and then showed my friend how I light the small, did indirect wings with 3 different flavours, those turned out real well. All and all it was a great night and was a ton of fun. Just need to find out how y"all time the different internal temps. Sorry no time for pics tonight. We may have another egghead soon. Wahoo!
Large, small, and a mini