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It's all about the temperature and timing--> dependent on thickness. I've moved to a skillet, sear, bake from grilling. Same temperature, just a different method. 450-500.
The most common mistake is not allowing the meat to come to room temperature before cooking.
Let set for 5 minutes before eating. If you don't have juice on the pan or plate for the baked potato, you're doing it wrong.
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84 Ram Charger (now gone)
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