What do you guys do regarding resting when it comes to rare and medium rare grilled meats. How do you ensure you will hit target temp after you take it off the grill?
I love grilled pork loins at 140-45 (i know some think thats dangerous) but the only way I seem to be able to get consistant results is to slice it right before or when it hits target temp. Obviously the bigger the piece of meat the more thermal mass and it just keeps on cooking once its off the grill.
My experiance resting things like pork butts and well done meat has been right on with what you are saying.
Id love to hear your thoughts.
-Inventor of the Fattie-Piston! www.fattiepistons.blogspot.com