View Single Post
Unread 12-05-2012, 10:13 PM   #14
Smoothsmoke
Babbling Farker

 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

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.
Smoothsmoke is offline   Reply With Quote


Thanks from: --->