The "I like my grilled meats no longer walking" appreciation club

tortaboy · Oct 23, 2011

The Pron on this site is always amazing. Normally though, if the meat isn't rare, the picture taker is razzed about overcooking the meat. :becky:

How many of you purposely "Overcook" your GRILLED MEATS....Or, asked another way, How many of you appreciate your GRILLED MEATS, "Medium" or More?:thumb:

....And for the record, there is a difference between no pink and shoe leather.:boxing:

watertowerbbq · Oct 23, 2011

I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?

I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".

Not sure if I completely understand your question.

Jason TQ · Oct 23, 2011

I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.

tortaboy · Oct 23, 2011

fnbish said:
I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.

What he said:clap2:

tortaboy · Oct 23, 2011

watertowerbbq said:
I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?

I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".

Not sure if I completely understand your question.

Any way to change the title to, "I like my seared meats no longer walking" appreciation club?

Phrasty · Oct 23, 2011

fnbish said:
I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.

I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.

Kinda like this
http://s9.photobucket.com/albums/a84/phrasty/?action=view&current=5cfbe8a1.jpg

Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done... :wink::heh:

Cheers

tortaboy · Oct 23, 2011

Phrasty said:
I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.

Kinda like this
http://s9.photobucket.com/albums/a84/phrasty/?action=view&current=5cfbe8a1.jpg

Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done... :wink::heh:

Cheers

"Med/Rare is perfect to me"....

Any appreciation including the word "Rare" disqualifies you.

Phrasty, you are NOT allowed in the club...hehehehe:-D

bigabyte · Oct 23, 2011

I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.

tortaboy · Oct 23, 2011

bigabyte said:
I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.

Bigabyte, you are NOT allowed in the club either. :-D

pinkelephant · Oct 23, 2011

bigabyte said:
I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.

I'll join that club

tortaboy · Oct 23, 2011

pinkelephant said:
I'll join that club

Me too...but that's a different thread. :doh:

Ron_L · Oct 23, 2011

tortaboy said:
Any way to change the title to, "I like my seared meats no longer walking" appreciation club?

Done.

Rare to med rare for steak, med rare for burgers, what I'll call medium for pork chops and roasts (pull at 140 and rest). Med rare for lamb. Med rare for salmon.

Did I miss anything?

tortaboy · Oct 23, 2011

Ron_L said:
Done.

Rare to med rare for steak, med rare for burgers, what I'll call medium for pork chops and roasts (pull at 140 and rest). Med rare for lamb. Med rare for salmon.

Did I miss anything?

Ron...originally you were not allowed in the club due to your overuse of the word "Rare", but since you were so Johnny on the spot quick to change the title, you can be an honorary member. :thumb:

Thanks!

NorthwestBBQ · Oct 23, 2011

The meats most of us like medium rare are Grilled not Barbecued. If you are saying to overcook Grilled meats - that ain't going to happen at my house.

tortaboy · Oct 23, 2011

NorthwestBBQ said:
The meats most of us like medium rare are Grilled not Barbecued. If you are saying to overcook Grilled meats - that ain't going to happen at my house.

Overcooked, Perfectly cooked...Potato, Potato.

You ain't in the club. :hand:

Lake Dogs · Oct 23, 2011

Are we missing an understanding of the difference in grilling to barbecue?

They're not close, by the way. I mean, if you want to ruin a nice NY Strip, put it on my Lang at 240 for 2 hours...
Conversely, grill a pork butt or a beef chuck roast on one of my weber grills and you've ruined that meat too.

Barbecue is the result of low and slow cooking, smoking if you will, usually over indirect heat and cooked a long time
so that the fat is rendered and broken down properly so as to render a normally tough piece of meat tender and juicy.

Grilling is what you do when you take a nicely marbled piece of meat and cook it to your preference and what is considered
properly done. Chicken medium rare is dangerous. A good steak medium rare is probably perfect.

tortaboy · Oct 23, 2011

Lake Dogs said:
Are we missing an understanding of the difference in grilling to barbecue?

They're not close, by the way.

Lake Dogs...

Reread the thread...even the title was changed.

Yes, I know the difference between grilling and bbq.

Do you have a preference for your grilled meats, or did you just want to bust my chops?:boxing:

NorthwestBBQ · Oct 23, 2011

tortaboy said:
Overcooked, Perfectly cooked...Potato, Potato.

You ain't in the club. :hand:

There is a guy at my work who is IN your club. I call him "dry meat." :heh:

---k--- · Oct 23, 2011

I'm with you. :thumb: I like medium and in most restaurant that tend to serve everything rare I like medium well. I actually started a very similar titled thread, probably six months ago.

To each his own. But I don't get why the rare and medium well crowd is so militant.

Sent from my DROID2 GLOBAL using Tapatalk

Ron_L · Oct 23, 2011

---k--- said:
To each his own. But I don't get why the rare and medium well crowd is so militant.

Must be all that red meat.

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