The BBQ BRETHREN FORUMS. - View Single Post

Smoothsmoke · 12-05-2012, 10:13 PM

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.

12-05-2012, 10:13 PM	#14
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	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.