So I'm at a party about a month ago, and this is what happens: (And for the record, the BBQ Chef is an acquaintance who I have been on friendly terms with for a few years. The intervention you are about to read would never have happened with a stranger that I didn't know.)
I walk towards a large Weber kettle, and the BBQ chef opens the lid and there are 2 large tri-tips on the grill. I asked the BBQ chef what the temp was as he pulled the thermo out of one.
He says: "165. I'll probably pull it when it reaches 190, since I want it medium rare. You like your meat medium rare, right?" :shock:
Me: "Are you kidding? Take those off NOW! They're already overdone!"
Him: "Really? Are you sure? I'm just concerned the meat won't won't be cooked enough and it will still be raw...this is how I always cook Tri-Tips and they always come out perfectly." :crazy:
Me: "Dude, take those off NOW!" :boxing:
Him: grumbling..."OK, I sure hope you know what you're talking about"
So he finally removed the tri tips, and pulls out a large container of chicken wings smothered in BBQ sauce. He dumps the wings on the grill, puts the cover on the kettle with vents wide open, then disappears for 10 minutes. :mad2:
I decided to go over and see how the wings were doing, and sure enough, most of them were already completely blackened on one side. I shut the bottom vent on the kettle to barely open, then turned the wings over as best as I could. He then walks toward me and asks me what I'm doing.
Me: "I'm trying to save these wings from being completely incinerated."
Him: "Gosh, they're looking mighty fine to me. Mighty fine, yessiree!"
Me: "Really? You like wings cooked that way?",as I pointed to one of the little smoldering jet black wings.
Him: "Man, you are one picky guy. I like them with a little crisp, don't you?"
Me: "I'd prefer not to comment on that. :tape: Next time you do wings, you might consider saucing them at the end. They'll be less likely to burn."
Him: "Really? I never heard of that one before. They always come out just right, and I've been doing 'em this way for years now. Hey, if it ain't broke, don't fix it, right?"
WHATEVER
So I put the lid back on the kettle and shut the top vent so it was nearly closed to get the fire cooled down a bit. He disappears AGAIN. I check on the wings, and they are done on the unburned side, so I just ask his wife to bring me a tray so we can unload the wings.
I stayed out of the kitchen while he cut the tri tip, but when it was placed on a large serving tray, the meat was beyond well done. Not a trace of pink. Just grayish-brown horribly overdone meat. At least it was cut against the grain...it's good to always look on the positive side, right? :-D
For the most part, just about everyone(myself and the missus included) didn't touch the wings or Tri-Tip. We ate salad and potatoes silently, mourning the loss of two perfectly good pieces of Tri-tip and the chicken wings.
Some folks just shouldn't ever be allowed near a grill...
I walk towards a large Weber kettle, and the BBQ chef opens the lid and there are 2 large tri-tips on the grill. I asked the BBQ chef what the temp was as he pulled the thermo out of one.
He says: "165. I'll probably pull it when it reaches 190, since I want it medium rare. You like your meat medium rare, right?" :shock:
Me: "Are you kidding? Take those off NOW! They're already overdone!"
Him: "Really? Are you sure? I'm just concerned the meat won't won't be cooked enough and it will still be raw...this is how I always cook Tri-Tips and they always come out perfectly." :crazy:
Me: "Dude, take those off NOW!" :boxing:
Him: grumbling..."OK, I sure hope you know what you're talking about"
So he finally removed the tri tips, and pulls out a large container of chicken wings smothered in BBQ sauce. He dumps the wings on the grill, puts the cover on the kettle with vents wide open, then disappears for 10 minutes. :mad2:
I decided to go over and see how the wings were doing, and sure enough, most of them were already completely blackened on one side. I shut the bottom vent on the kettle to barely open, then turned the wings over as best as I could. He then walks toward me and asks me what I'm doing.
Me: "I'm trying to save these wings from being completely incinerated."
Him: "Gosh, they're looking mighty fine to me. Mighty fine, yessiree!"
Me: "Really? You like wings cooked that way?",as I pointed to one of the little smoldering jet black wings.
Him: "Man, you are one picky guy. I like them with a little crisp, don't you?"
Me: "I'd prefer not to comment on that. :tape: Next time you do wings, you might consider saucing them at the end. They'll be less likely to burn."
Him: "Really? I never heard of that one before. They always come out just right, and I've been doing 'em this way for years now. Hey, if it ain't broke, don't fix it, right?"
WHATEVER
So I put the lid back on the kettle and shut the top vent so it was nearly closed to get the fire cooled down a bit. He disappears AGAIN. I check on the wings, and they are done on the unburned side, so I just ask his wife to bring me a tray so we can unload the wings.
I stayed out of the kitchen while he cut the tri tip, but when it was placed on a large serving tray, the meat was beyond well done. Not a trace of pink. Just grayish-brown horribly overdone meat. At least it was cut against the grain...it's good to always look on the positive side, right? :-D
For the most part, just about everyone(myself and the missus included) didn't touch the wings or Tri-Tip. We ate salad and potatoes silently, mourning the loss of two perfectly good pieces of Tri-tip and the chicken wings.
Some folks just shouldn't ever be allowed near a grill...
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