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Unread 10-23-2011, 11:03 AM   #6
Phrasty
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Join Date: 01-19-08
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Quote:
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
http://s9.photobucket.com/albums/a84...t=5cfbe8a1.jpg

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...

Cheers
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