The humidity has been tough but the heat has not been terrible in Greenfield.
With this type of pattern the upper valley just stays overcast until mid afternoon almost every day.
It was the first time I can ever recall walking out of our (modestly air conditioned) house and my sunglasses instantly fogging up. We peaked around 4pm at 88/74, full tropics feel.
Yeah thanks, I deleted my comment after I found a radar long loop.
Glad they missed Greenfield because I have some new stuff in the garden I didn’t want drowned. Glad they missed Andover because I was at a big outdoor party for my in-laws.
An internal temperature >135°F should be your guideline for safety not the color of the meat. Overcooked compromises flavor and digestibility.
But feel free to char away and wash down those polycyclic hydrocarbons with your IPA.
I’m at a barbecue grinding my teeth watching the “grill master”.
Red meat should not be cooked any more than medium at most. Some of us generally prefer medium rare at most…