Roast beef

[Tinnmel]

It sure looked perfect.  Don't think anyone could argue with what you did.

[DK117]

no arguments, nice, and I mean REALLY nice work.  I'm just working through what is the appropriate temp to pull roast beef.  I'm guessing the beef must have risen 5 to 10 degrees while foiled.  Which is only a slight difference from where I end up.  Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt.  So I do take it a little bit higher, even with roast beef.  I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.

DK117

[Sam3]

no arguments, nice, and I mean REALLY nice work.  I'm just working through what is the appropriate temp to pull roast beef.  I'm guessing the beef must have risen 5 to 10 degrees while foiled.  Which is only a slight difference from where I end up.  Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt.  So I do take it a little bit higher, even with roast beef.  I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.

DK117

I agree, it was probably closer to 10 degrees. When I brought the meat in, it already hit 122.
Fortunately for me, my wife likes beef and lamb medium rare as well. And she reminds me of that every time I make something on the grill. 

[Pappymn]

no arguments, nice, and I mean REALLY nice work.  I'm just working through what is the appropriate temp to pull roast beef.  I'm guessing the beef must have risen 5 to 10 degrees while foiled.  Which is only a slight difference from where I end up.  Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt.  So I do take it a little bit higher, even with roast beef.  I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.

DK117

My wife and I are on the same page. I get "the look" if I miss our desired temp. You have my sympathies.

[TwoPockets]

Looks perfectly done to me. My wife is also one who likes her beef mid well to well done, not quite burnt. On sliced meat though she will go for a good mid rare. She just can't get over seeing anything red seep out when she cuts her meat. Her son was a cook in restaurants for years and he usually does a nice prime rib for Christmas. He cooks it to a perfect mid rare but slices hers off and puts it in a pan of aus jus for a minute or two. It does cook it a little bit more but the main thing is it doesn't have the red in it that she doesn't like

[Old Hickory]

Good job with the meat and the slicer.

[mikecorn.1]

Nice!


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[muebe]

Looks like some great sammies are in your future

[Chili Head]

I tell ya what..That looks great! Hit the spot kinda great!

[Wing Commander]

That roast beef really looks great.

[sliding_billy]

That is some nice looking "lunch meat." 

[SiFumar]

Looks just perfect to me!  Looks like a lot of great sandwiches coming your way.