Good Day Steven,
I've read that all meats intended for grilling... with the exception of poultry and ground beef... should be left out to come up to room temperature before grilling. This was to speed the cooking process. Their idea was ice cold meat would take longer to come up to cooking temp therfore a longer cooking time and a drier outcome. Is this accurate? I guess it makes sense, but I wanted to check with you.
Also, I'll apologize upfront... I'm new here and will probably be a frequent flyer!!! I hope I don't ask too many newbie questions!!!