View Single Post
Unread 10-23-2011, 03:11 PM   #49
On the road to being a farker
Join Date: 10-06-11
Location: Olney, IL
Downloads: 0
Uploads: 0

I'm a new member so I'll take some grief. Anything coming off my grill is well done, no pink. When I was 12 years old, me a friend and his dad went to a steakhouse for dinner. Me and my buddy thought it would be a good idea to order our steaks rare. Then we got to goofin around about it. When the steaks got there we both cut into them, it was a blood pooling experience, literally. They were cold, heck the mushrooms that came with it were still semi-frozen, and stretched off the fork. My friends old man made us sit there and eat everything. No sending them back no complaining. That's what we ordered, that's what we got. Traumatized me to the point of whether or not it has been cooked to the safe temp if there is pink it is still going to make me sick. I have tried to get over it and 18 years later I just can't push through it.
Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM)
danparker77 is offline   Reply With Quote

Thanks from:--->