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Reply to "Prime Rib Subject Expanded"

We like our meat 'very rare' in this household and one trick I use is to take a reasonably thick steak (or London broil) and freeze it (possibly after marinading it). Then put it on a real hot grill right from the freezer. By the time the inside has thawed (about 8 minutes on a side) the outside has a nice crust and the inside is nice a rare.

I'm going to try this same trick in the CD55 with a roast and bring the inside up to a rare temp while nicely smoking the outside.
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