View Single Post
Old 10-24-2011, 09:59 AM   #125
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by tortaboy View Post
Question for you undercookers to ponder?

If undercooked meat is SOOOOO tasty, why do you do your que low and slow?

If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.

Any of you that hardcore?

I think you all wanna be on our team, you just are afraid to admit it.
I think your twisting things around a bit. The main purpose of BBQ is to take lower quality cuts that would be too tough cooked like a steak or rib roast, etc. and urn it into something wonderful. It has nothing to do with our preference for a certain degree of doneness. Trying to relate that to a preference for "undercooked" (as you put it) just isn't a fair comparison.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Thanks from:--->