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Old 03-14-2005, 07:17 PM   #21
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Capt'n - internal was 250.

Brian - reeeaaalll good.

Since I've got my Traeger, these are the first times that I've BBQ'd by temps. Amazing what you learn here.
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Old 03-14-2005, 07:27 PM   #22
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Hey Rat, I meant the internal of the meat....how much did it rise when you pulled it off.....I've heard 5 to 15 degrees, and that makes a difference to a medium rare/rare man like me. Course I always forget to measure the temp increase while the meat rests...Just wondering if you did.
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Old 03-14-2005, 07:38 PM   #23
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Sorry, that's why I'm still a que rube No I didn't check after I let it rest. Damn, I just learned something new again.
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Old 03-14-2005, 07:40 PM   #24
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yeah I'm the same way....did some beef last week (sirloin tip roast I think) and although the temps when I pulled it said med rare, there was a lot of "medium" meat in there....not too bad, but a little more well done than I was hoping. I think with thicker roasts, the meat holds temps longer and increases the final high temps. But I'm no expert.
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Old 03-14-2005, 10:23 PM   #25
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[quote=Captain Morgan]
Quote:
Originally Posted by "ROB O":2klowzv0
Marinated some london broil (top round) in a marsala marinade:

3/4 C marsala wine
1/4 C soy sauce
2 (at least) cloves minced garlic
1/3 C vegetable oil
ground pepper.

Grilled 'em on the gasser to medium rare and threw some oak chips in the smoker box.

Also grilled a few sweet potatoes. (Not yams. Real sweet potatoes).

For my kids I sliced one of the steaks thin the long way before cooking and threaded 6 slices on skewers. Then gilled them fast over direct heat. My littlest calls them Daddy's meatsicles.
Gotta good marsala chicken recipe? I love that stuff, but haven't perfected it at home yet. Carrabba's (owned by Outback) has a great marsala pork chop.[/quote:2klowzv0]

Hey there captn. I've made it and it's come out ok. Nothing to write home about but I'll go look up my recipe maybe it'll give you some ideas.
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