Fairly new, but frequent user, of the KJ Classic. I am constantly overcooking things on the grill and while this seems simple, I didn't know if there's a rule of thumb or something that could be useful to avoid overcooking.
I cook a lot of steaks and standing rib roasts on the grill, but get them to the exact internal temp and then take them off, I let them sit and they're now officially overcooked. It's terrible, it's embarrassing and I need some help!
So my questions for this amazing group:
Do you take your meat off at a certain temperature before your desired internal temp? (Say 3-5 degrees)
Do you know how much more the meat will cook after it has been removed to rest?
A lot of this stems from my inability to time other sides and things that aren't working on the grill, but the continuation of the meat cooking after a reverse sear and removal is really not winning me any awards with the neighborhood.
Appreciate any help or thoughts to avoid this going forward!