Exodus Strength

Manveer wrote: ↑Thu Apr 02, 2020 4:25 pmWife asked me to make burgers this weekend. @Hanley, what’s your go-to blend?

Manveer wrote: ↑Thu Apr 09, 2020 2:16 pm Thanks for nothing, Hanley

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

Root wrote: ↑Tue Apr 21, 2020 7:02 pm

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

Manveer wrote: ↑Tue Apr 21, 2020 10:15 pm

Root wrote: ↑Tue Apr 21, 2020 7:02 pm

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

Root wrote: ↑Wed Apr 22, 2020 5:49 am

Manveer wrote: ↑Tue Apr 21, 2020 10:15 pm

Root wrote: ↑Tue Apr 21, 2020 7:02 pm

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

The speed of the Thermapen allows you to find the exact "center" (lowest temp) of whatever it is you're cooking. You can slide that probe in and out and watch the temp change in real time without any waiting at all, not even a "few" seconds. If those other thermometers can do that, bless.

PC wrote: ↑Fri Mar 27, 2020 2:57 pm Anyway, I did a Chuck Roast last weekend on my 20" kettle. The temp held pretty regularly at 230°±10 with little fussing for ~7 hrs using the snake method. It was a little guy, about 3lbs, and I pulled it at 197°. It turned out great - it makes a world of difference NOT to wrap this cut.

Manveer wrote: ↑Wed Apr 22, 2020 6:12 am

Root wrote: ↑Wed Apr 22, 2020 5:49 am

Manveer wrote: ↑Tue Apr 21, 2020 10:15 pm

Root wrote: ↑Tue Apr 21, 2020 7:02 pm

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

$100 for a Thermapen vs $34 for a Thermopop. Why bother with a Thermapen? I use a $13 instant read thermometer (Thermopro TP03) that works fine - accurate, reads in a few seconds.

The speed of the Thermapen allows you to find the exact "center" (lowest temp) of whatever it is you're cooking. You can slide that probe in and out and watch the temp change in real time without any waiting at all, not even a "few" seconds. If those other thermometers can do that, bless.

Yeah, mine does that.

Root wrote: ↑Tue Apr 21, 2020 7:02 pm

Mahendra wrote: ↑Tue Apr 21, 2020 6:53 pm Howdy all,

After a 6 year hiatus from red meat, I’ve started eating lamb again.

I’m experiencing trouble grilling it to medium rare (I tend to overcook it).

I do use an instant read thermometer but never seem to get it right. For example, I’ll get it up to 115-120 degrees, wait for a bit more and then it’s usually over 140 degrees, or some parts of the lamb are quite tough because it’s overcooked.

I’ve been using iron skillets to grill over a gas stove and will use the BBQ this weekend for some lamb leg steaks.

Any tips?

First tip is to get a thermapen. Don't balk at the price, it's worth it. You won't believe you ever cooked anything without one.

The thickness of the cut you're cooking matters a lot. If it's 2.54 cm thick or less, you should be going by feel. If it's a thicker cut, you might want to pull it off at 120 to allow for carryover cooking. The thicker the cut, the more carryover you'll get.

I'm confused by "using iron skillets to grill over a gas stove". Are you grilling or cooking in cast iron on a stove?

Mahendra wrote: ↑Wed Apr 22, 2020 7:53 am The cuts of meat that I'm grilling are all 2.54 CM / 1" thick or less. One thing I haven't considered was taking it off at 120 and allow carry over cooking.

Root wrote: ↑Wed Apr 22, 2020 9:07 am

Mahendra wrote: ↑Wed Apr 22, 2020 7:53 am The cuts of meat that I'm grilling are all 2.54 CM / 1" thick or less. One thing I haven't considered was taking it off at 120 and allow carry over cooking.

Thinner cuts won't have a whole lot of carry over cooking, but will go from rare to medium pretty fast, like in 60 seconds over a hot fire or a hot pan. It's just something you have to get a feel for.