I was looking over Raichlen's "BBQ Bible" this afternoon. I've owned it for a long time, but, for whatever reason, haven't used it much. At any rate, he has a chart for beef temperatures in which he lists rare at 140°F and medium rare at 150°F. I've seen these same temps in other books. Raichlen even urges the use of a thermometer to be sure the temp is right. How on earth can someone write a 500 page book on grilling, claim to use a thermometer, and be so dadgum wrong?
On the back cover of the book, eminent chef's like Charlie Trotter, Rick Bayless, and Mark Miller all give big thumbs up for Raichlen and his book. What does that tell us about the level of attention they paid to the contents of the book?
On the back cover of the book, eminent chef's like Charlie Trotter, Rick Bayless, and Mark Miller all give big thumbs up for Raichlen and his book. What does that tell us about the level of attention they paid to the contents of the book?
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