Originally Posted by tnjimbob
I have a co-worker who is convinced that a smoke ring equals undercooked meat. Whenever I bring in pulled pork for our monthly food day/b-day celebration, I have to pull some for her that has no pink in it. Explaining it to her does no good.
If I am ever able to grill burgers, etc. for food day, I will make sure she gets a crunchy one.
It would hurt me to cook a burger beyond medium rare, but yep I'd make the dern thing a hockey puck out of spite! Have you ever though about bringing a meat temperature graph and taking an internal temperature of the meat coming off the the smoker? Some people you really gotta show them, but still sometimes that don't do. Sad stuff.
I love steak tartare though, so I guess I'm an outlier when it comes to raw meats. LOL.