The BBQ BRETHREN FORUMS. - View Single Post

pne123 · 03-20-2008, 12:57 PM

I do not know for sure but I think i read the steaming is more of a NY city tradition. I have never been there so I am not sure. I take mine to 180-185 and the broil it w/ swiss cheese. I like mine dry not wet.

03-20-2008, 12:57 PM	#2
pne123 On the road to being a farker Join Date: 02-06-08 Location: Redding, CA	I do not know for sure but I think i read the steaming is more of a NY city tradition. I have never been there so I am not sure. I take mine to 180-185 and the broil it w/ swiss cheese. I like mine dry not wet.