The BBQ BRETHREN FORUMS. - View Single Post - Rare & Med-Rare Un-Appreciation thread

Rock48nj · 07-11-2011, 01:18 PM

I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare.

But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.

07-11-2011, 01:18 PM	#76
Rock48nj Is lookin for wood to cook with. Join Date: 08-27-10 Location: Budd Lake, NJ	I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare. But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.