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Re: HELP! Boneless Rib Roast @ 115 F Two Hours early!
I would say FTC until reverse sear time. I would still think 125* is good for the final IT. I would also think a short rest after the sear still. Just a thought. Good luck.1 · -
Re: Post your Elfster Rub/Sauce Exchange Gifts here!!!!
Cool, my Tuque and Rush tape comes tomorrow!1 · -
Re: New Egg owner
Welcome to the Egg carton. There are a few cracked ones in here.1 · -
Re: Low'n Slow Question
Are you cooking it fat side up or down? I think cooking it down helps protect the meat from overcooking and provides a second "indirect" barrier.1 · -
This is just Fowl.
Organic free range pieces. Breasts, legs, and boneless skinless thighs. Grilled raised direct at 400*. I overshot the temp. Family said it was dry. They expect home runs every time so when I overshoo…1 ·
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