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It does sound weird :-D You are eating the flesh of some animal, no matter how you cook it.
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- Thread starter tortaboy
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It does sound weird :-D You are eating the flesh of some animal, no matter how you cook it.
tortaboy
is Blowin Smoke!
True, but I'm guessing if I walked into a slaughterhouse, I wouldn't be eating meat for a long while either!:icon_shy
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That's not his preference, it's the standard guidance for ground meat. If you grind your own you can cook it however you like it, but with commercially ground meat the recommendation is 160 - 165.
NorthwestBBQ
somebody shut me the fark up.
Those are crappy pics, it's from the internet.
tortaboy
is Blowin Smoke!
Ron,
I'm gonna turn it around on you. If you soaked uncooked meat in acid cerveche style (I guess that makes it safe to eat)? would you appreciate it not cooked at all? It DEFINITELY would be juicy.:shock:
tortaboy
is Blowin Smoke!
I meant the pics were great as a representation of doneness.
The verbiage...we could debate what is perfect and what is undercooked/overcooked.:crazy:
tortaboy
is Blowin Smoke!
I think you are SPOT ON. It's a texture thing with me also. Medium is often criticized as overcooked.
tortaboy
is Blowin Smoke!
Why waste perfectly good charcoal on a medium rare cook? Just put it on the grates and give it a good once over with the blowtorch.:icon_shy
danparker77
Knows what a fatty is.
I'm a new member so I'll take some grief. Anything coming off my grill is well done, no pink. When I was 12 years old, me a friend and his dad went to a steakhouse for dinner. Me and my buddy thought it would be a good idea to order our steaks rare. Then we got to goofin around about it. When the steaks got there we both cut into them, it was a blood pooling experience, literally. They were cold, heck the mushrooms that came with it were still semi-frozen, and stretched off the fork. My friends old man made us sit there and eat everything. No sending them back no complaining. That's what we ordered, that's what we got. Traumatized me to the point of whether or not it has been cooked to the safe temp if there is pink it is still going to make me sick. I have tried to get over it and 18 years later I just can't push through it.
Lake Dogs
Quintessential Chatty Farker
Sorry, I didnt meat to "bust your chops" with the earlier comment. I try to keep my comments relating to barbecue.
tortaboy
is Blowin Smoke!
danparker77,
Welcome to the club.
See Ron, I'm not the only one with "The animal is still bleeding if it is red" phobia.
Welcome to the club.
See Ron, I'm not the only one with "The animal is still bleeding if it is red" phobia.
tortaboy
is Blowin Smoke!
tortaboy
is Blowin Smoke!
Here's a serious question for all you undercookers.....
IF it was "Discovered" that chicken is safe to eat rare, would you cook and eat your chicken rare?
If not, why not?
W
WvSmoke
Guest
It depends on what it tasted like rare. If it was safe, and tasted good, sure.
As far as beef goes, hey I'm a rare-dang near raw meat guy. You've heard people say "Cut off it's horns and wipe it's butt." Not for me. Leave the horns on so I have something to hold onto. Since I don't like my steak handled too much, wiping it's butt is optional.
tortaboy
is Blowin Smoke!
WvSmoke,
Not only are you not in the club, I think you made some of the hard core undercookers grimace. :heh:
jestridge
somebody shut me the fark up.
I rather have my steaks at medium or medium well, I would say the majority of the steaks are cook medium well.
NorthwestBBQ
somebody shut me the fark up.
WvSmoke is welcome in the moist and juicy club. :becky:
W
WvSmoke
Guest
Mooo baby mooo,
tortaboy
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My usual comment, when asked how I like my steak:
"I like my steak so rare, that if theres a good vet in the house, he might be able to save it!":shocked:
Cheers!
Bill
"I like my steak so rare, that if theres a good vet in the house, he might be able to save it!":shocked:
Cheers!
Bill
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