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Old 12-05-2012, 11:13 PM   #14
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
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I like to ice the tip of it. When the big part of meat is medium rare, the tip is usually medium/well. So I ice the tip for about 10 minutes when it's on the counter coming up to room temp.
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