Rare & Med-Rare Un-Appreciation thread

---k--- · 07-09-2011, 06:37 PM

I gotta tell you, I think a beef cooked rare or medium-rare is overrated. Even when done properly, I am only looking to have a bit or two. IMO give me medium-well.

mbshop · 07-09-2011, 06:40 PM

kinda depends on the meat ? i think tri tip does best at rare/med rare. hmmm, i think most beef does better not fully cooked

Brian in Maine · 07-09-2011, 06:43 PM

To each his own.

Untraceable · 07-09-2011, 06:45 PM

this thread is full of fail

sewerrat · 07-09-2011, 07:00 PM

If it ain't bleeding, I ain't eatin

Ron_L · 07-09-2011, 07:06 PM

Quote:

Originally Posted by ---k---

I gotta tell you, I think a beef cooked rare or medium-rare is overrated. Even when done properly, I am only looking to have a bit or two. IMO give me medium-well.

I gotta tell you, that un-american!

Jaberwabee · 07-09-2011, 07:15 PM

If you cook to medium well don't spend money on good meat just buy select at the grocery store. I heard Sam's club has good pulled pork in a bag too, and if you can make great ribs by boiling them first.

NorCal Q Man · 07-09-2011, 07:15 PM

I guess that's why med-well exists as an option.

justjack · 07-09-2011, 07:20 PM

I do a whole yearling rump at 375F, heavily sprinkled with sea salt, fresh ground black pepper, some fresh roasted and ground fennel seed, and a bit of curry powder.
It gets sliced before serving, and that's the only time it sees a knife. Forks only needed at the table.
Cooked to medium rare, but the shape of a whole rump means there will always be a smaller corner that cooks more than the main body. It's always the cooks treat, but I couldn't eat a whole plate of meat cooked like that if someone held a gun to my head. It's crunchy, but dry, and if not for the seasoning would go to the dog.
Beats me why people deliberately want to produce meat that is dry.

NorCal Q Man · 07-09-2011, 10:01 PM

Beef can be cooked medium-well and still be moist, but it can be difficult with many cuts of meat.

martyleach · 07-09-2011, 10:04 PM

I am going to start a "Moist meat is awesome" unappreciation thread. Oh, I guess that is what this is. My bad :)

biglag · 07-09-2011, 10:33 PM

Quote:

Originally Posted by martyleach

I am going to start a "Moist meat is awesome" unappreciation thread. Oh, I guess that is what this is. My bad :)

Haha!

-Lag

cholloway · 07-09-2011, 10:45 PM

Quote:

Originally Posted by ---k---

I gotta tell you, I think a beef cooked rare or medium-rare is overrated. Even when done properly, I am only looking to have a bit or two. IMO give me medium-well.

What's your favorite steak sauce on that medium-well?

jestridge · 07-09-2011, 10:56 PM

I think most people think they have to say they like rare meat , in reality most people like medium well.. But then again those people like it rare ,cook it over that nasty arse charcoal briquetts.

Boshizzle · 07-09-2011, 10:59 PM

I'm more of a medium rare person. But, well done is a bit too much for me.

07-09-2011, 06:37 PM	#1
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Rare & Med-Rare Un-Appreciation thread I gotta tell you, I think a beef cooked rare or medium-rare is overrated. Even when done properly, I am only looking to have a bit or two. IMO give me medium-well. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-09-2011, 06:40 PM	#2
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	kinda depends on the meat ? i think tri tip does best at rare/med rare. hmmm, i think most beef does better not fully cooked __________________ george spam, can't live without it

07-09-2011, 06:43 PM	#3
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	To each his own. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

07-09-2011, 07:15 PM	#7
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS Downloads: 0 Uploads: 0	If you cook to medium well don't spend money on good meat just buy select at the grocery store. I heard Sam's club has good pulled pork in a bag too, and if you can make great ribs by boiling them first. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

07-09-2011, 07:15 PM	#8
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California Downloads: 0 Uploads: 0	I guess that's why med-well exists as an option. __________________ -Avery WSM 22.5" Weber Genesis

07-09-2011, 06:45 PM	#4
Untraceable is one Smokin' Farker Join Date: 05-19-11 Location: mn Downloads: 0 Uploads: 0	this thread is full of fail

07-09-2011, 07:00 PM	#5
sewerrat On the road to being a farker Join Date: 03-26-10 Location: milwaukee, wi Downloads: 0 Uploads: 0	If it ain't bleeding, I ain't eatin

07-09-2011, 07:20 PM	#9
justjack Permanently Banned Join Date: 04-02-09 Location: North coast. NSW. AU Downloads: 0 Uploads: 0	I do a whole yearling rump at 375F, heavily sprinkled with sea salt, fresh ground black pepper, some fresh roasted and ground fennel seed, and a bit of curry powder. It gets sliced before serving, and that's the only time it sees a knife. Forks only needed at the table. Cooked to medium rare, but the shape of a whole rump means there will always be a smaller corner that cooks more than the main body. It's always the cooks treat, but I couldn't eat a whole plate of meat cooked like that if someone held a gun to my head. It's crunchy, but dry, and if not for the seasoning would go to the dog. Beats me why people deliberately want to produce meat that is dry.

07-09-2011, 10:01 PM	#10
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California Downloads: 0 Uploads: 0	Beef can be cooked medium-well and still be moist, but it can be difficult with many cuts of meat. __________________ -Avery WSM 22.5" Weber Genesis

07-09-2011, 10:04 PM	#11
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I am going to start a "Moist meat is awesome" unappreciation thread. Oh, I guess that is what this is. My bad :) __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

07-09-2011, 10:56 PM	#14
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I think most people think they have to say they like rare meat , in reality most people like medium well.. But then again those people like it rare ,cook it over that nasty arse charcoal briquetts.

07-09-2011, 10:59 PM	#15
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'm more of a medium rare person. But, well done is a bit too much for me. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

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