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Unread 07-11-2011, 05:47 AM   #57
Rich Parker
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Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
Originally Posted by Saiko View Post
At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.
Stated perfectly! The Filet I posted above was concerning when I first cut in to it but it had a warm center and it was below freezing outside so it wasn't going back on the grill. Lol
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