Scott Thomas (GrillinFool)
Banned
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Trapp:
That looks great. What internal temperature did you cook it to? </div></BLOCKQUOTE>
I have no idea. My dad has it down to a science. He just looks at it and knows. For me, I go to 120-125 and let it rest which will increase the internal temp a bit. But I prefer my beef walked past the grill, the horns and hooves knocked off, and plated.
And yes, I am in the St. Louis area. We're friends with the Andria's people but had been using their stuff loooonnggggg before we met them. Their sauce is amazing...
I doubt I can top my first thread, but I've document everything I do on the grill and have been for a few years now...
That looks great. What internal temperature did you cook it to? </div></BLOCKQUOTE>
I have no idea. My dad has it down to a science. He just looks at it and knows. For me, I go to 120-125 and let it rest which will increase the internal temp a bit. But I prefer my beef walked past the grill, the horns and hooves knocked off, and plated.
And yes, I am in the St. Louis area. We're friends with the Andria's people but had been using their stuff loooonnggggg before we met them. Their sauce is amazing...
I doubt I can top my first thread, but I've document everything I do on the grill and have been for a few years now...