Originally Posted by tortaboy
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.
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