Did I do this right?
Alrighty, here's my 2 lb rump. Seared then grilled indirectly.
I'm trying to get over my fear of pink beef. I used to love it, I don't know what happened.
Is this ok (145 degrees I think, my thermometer isn't quite perfect) or will I be transporting my children to the ER for stomach pumpings at 2 am??
Not that there's anything wrong with that.....