InternalTemperature

I was again working the grill, with a little bit higher heat this time. Higher heat was achieved by moving the piece closer to the embers towards the end of the cooking.

Removed the meat from the grill at 58 C. You can already see the clear fluids running at this time (the topmost picture).

I was aiming for something closer to well done, which I think I achieved nicely with this one – after a resting period of about one hour within foils. Sorry no inside picture.BeefonWood

BeefonWood2

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