john pen
Master Chef
Well, after the success of the first one, and the fact that my local grocer keeps puuting these on sale, I grilled another one offset. Here's the interesting thing. The last on I pulled at 160 and wrapped it, and it was pretty tender, but real moist. This one was put in still semi-frozen in the middle, I think around 40 degrees. I pulled it at 150 and wrapped it like the last one. It was no where near as juicy, but was very very tender. Almost melt in your mouth. Do we attribute this to pulling at a lower temp or the semi frozen thing. Sorry, no finished pics..pretty hungry and a few wobbly pops, but served with fresh 'mater salad and satued (sp?) zucchinni.
