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Old 10-23-2011, 11:03 AM   #6
Babbling Farker
Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica

Originally Posted by fnbish View Post
I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.
I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.

Kinda like this

Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done...

1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner
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