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Unread 12-06-2012, 10:23 AM   #16
Liquordude
Is lookin for wood to cook with.
 
Join Date: 04-10-09
Location: Austin, TX
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Quote:
Originally Posted by Smoothsmoke View Post
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.

Great Tip!!! I've never thought of that. Thanks!
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