140 degrees is well done so that could be your problem.
I use grill grates on my 700 and also my gas grill with no issues, but I like my steaks medium rare at about 125 degrees while my wife takes hers medium at 130. I can’t imagine there’s any red left inside steaks cooked to 140 but if that...
After struggling with my 700 cover for a year, I have the same question. Yes, we have all figured out how to get the cover on and off, but it still takes more time than it should. Moreover, while my cover isn’t worn out, it has definitely stiffened substantially from UV rays and it’s life will...
Hi all,
Just want to take a survey as to what you use for a dry rub on chicken wings. I got my Bull a few months ago and have done wings a couple of times. My skin turns out nice and crispy but I'm not completely happy with the flavor. I've gotta a big party coming up and I want to take the...
The answer to this question actually depends on how long your ham sat in the “danger zone” which is 41-degrees to 135 degrees. To avoid bacteria growth, restaurants are required to cool foods very rapidly, from 135 down to 70 in just 2 hours, taking no longer than 4 more hours to bring it the...