On Thu, 24 Nov 2022 10:46:38 -0500, Ed Pawlowski wrote:
> Steve thinks my meat thermometer is wrong since we disagree on the
> temperature meat should come off the grill. I take steaks off at 110.
We were speaking of rib roasts, not steaks.
> This morning I was watching a show and they had a segment with the Salem
> Cross Inn. I've had their fantastic medium rage prime rib. The spit
> cook it and it comes off at 115 degrees.
Yeah, because whenever you cook a roast over direct heat and
flames, the temp will rise significantly afterwards. As is true
when cooking a steak quickly on a grill or cast iron- or a roast
in a hot oven. It is not eaten at 115F. A cow's body temperature
is 102F. 115F is beef with a bad flu.
I only disagree with you about when it should come out of a LOW
oven. You never state you final serving temperature. A rib roast
cooked top 110F in a 240F oven will not rise more than 4-6F after
resting for 10-20 minutes.
My last roast was 132.7F when it was served and you said that was
too rare. Which matched the set temp of my SV unit (132.1F) and
adding for the final sear and taken with an electronic probe. And
you said it was still too rare for you (there is no residual rise
in temperature when cooking a roast VIA sous vide).
> Checked my three thermometers in warm water. 125. 125. 124.7
So what *was* the temperature of the water? ;-)