Safety question

[Ron Pratt]

quote terne57″ post=6397:

I only warm it up for 10 mins at the most, and that’s to get the beef closer to an even temperature before cooking to my desired doneness.

I hear you, Tony. OTOH I personally am a big fan of “hot tubbing a thick steak” in a bag in hot water, placed in a cooler, for 1 hour. That will bring the internal temperature of an otherwise cold steak up to about 100 degrees before it even goes on my grill. We love our steaks medium rare and this way instead of having that cool blue-red look inside my steaks have a nice warm uniformly red center.

BTW this method even works with thick chunks-o-cow like prime rib!

Ron