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Unread 10-23-2011, 10:10 AM   #2
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
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I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?

I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".

Not sure if I completely understand your question.
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Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
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