The first clue you are getting close is the meat pulling away from the ends of the bones. After that, I do the bone twist test every 45 minutes or so.
Just focus on maintaining your temp. Dont pay attention to the clock.
Not much to lose, eh?
BTW, I love the SJP for camping and tailgating.
I ended up adding vents BELOW the grate
and added a thermo
It can get HOT for steaks.
We had all these ingredients, so I tried this. Bagged it with a frozen tri tip that thawed overnight in the marinade.
It was VERY good. SWMBO (she who must be obeyed) was happy.
I'm with ya. By the time its seared on both sides the middle is medium rare. Especially so if the steak was allowed to warm outside the refer a little.
In my area, the Choice meat at Costco noticeably exceeds all the local supermarkets in quality and price. I have basically no experience with butchers, but dont hesitate to buy the costco steaks.
Is choice beef from a butcher going to taste different than the choice beef they sell at Costco?
Another thing: Do you guys prefer grass fed beef over grain (corn) fed?