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Discussion in 'Messages for All Guests and Members' started by beer-b-q, May 24, 2011.
Thanks for that update Beer.. Not sure I will change my methods, but good to know anyways..
Thanks for the update Paul. Just confirms what I have been doing for years. If the juices run clear it is done in my book.
My wife and I went to a fine restaurant a few months back that had pork loin cooked medium rare. It was one of the top 5 meals I have eaten in my life. I would not try it at home but that loin melted in my mouth like a rare filet minion.
Ditto in my book! No need to over cook it!
afterall pork is already a little pink...
As long as it says bred in america.................
i have always liked mine around 150-155..........i like a little pink but 145 is a little to rare fo me.
If it is intact muscle meat, I did that long before the idiots in Washington D.C. sanctioned it. With sausage or organ meat, all the rules change.
Good luck and good smoking.