Rare & Med-Rare Un-Appreciation thread

[LoneStarMojo]

I can eat MR-M and can appreciate it.......but I really prefer somewhere just a teeny weeny bit past M and way before you get to MW. That's the sweet spot for me. Just like some want ribs fallin off the bone and others want theirs to tug a little. Everyone is different and that's what makes this a really cool world to live in.

[RevZiLLa]

If you're talking brisket....ok...same for fatties

[Boshizzle]

To me, this pic is perfection for steak. If you tried it, I think you would change your tune, bro.

[Pyle's BBQ]

My question is what don't you like about R-MR meat?

[El Ropo]

Medium rare for me, and I gotta say cooking Tri-tip in particular past 140 is meat abuse to me. That is one cut that shines at medium rare. I just about sharted myself when someone here said they liked their TT Pulled at 160

[J'ville Grill]

This whole thread has got me hungry. I think I'll have a big arse MR rib-eye for dinner tonight.

[LMAJ]

I used to get twisted when I would make a beautiful medium rare rib roast and my in-laws insisted theirs be cooked to shoe leather. I finally came to the conclusion that if that's the way they like it then that's up to them. I now do 2 roasts when they come for dinner. One for Big Al and I cooked to medium rare, the other for the inlaws cooked to well done. To each his/her own.

[---k---]

I have to admit, I started this thread just as a joke because of all the crap Tim, Groundhog66, was getting because he thinks brisket is overrated. I thought I would take some heat off him.

BUT, I do seriously prefer my steaks medium-medium-well. I don't mind a little pink. But those of you who like them basically just seared, well I don't get that.

Originally Posted by Pyle's BBQ

My question is what don't you like about R-MR meat?

Mostly the squishy texture. Maybe it is all mental. But...



Thanks for not turning this into a flame fest, ... but that is sort of the pot I was trying to stir.

[Cook]

I take it you're not a huge carpaccio and/or tartar fan either?

[Plitz]

Originally Posted by Boshizzle

To me, this pic is perfection for steak. If you tried it, I think you would change your tune, bro.

IMHO that is the perfect steak !!

[---k---]

Originally Posted by Cook

I take it you're not a huge carpaccio and/or tartar fan either?

I can't say that I've ever been in a place that serves either. I would be up for trying it, I always try to at least try.

[Ron_L]

Originally Posted by LMAJ

I used to get twisted when I would make a beautiful medium rare rib roast and my in-laws insisted theirs be cooked to shoe leather. I finally came to the conclusion that if that's the way they like it then that's up to them. I now do 2 roasts when they come for dinner. One for Big Al and I cooked to medium rare, the other for the inlaws cooked to well done. To each his/her own.

That's how I feel when people insist on covering up good coffee with cream, sugar, vanilla syrup, carmel, chocolate and whipped cream :)

Of course, if it's *$ then you need that stuff to make it drinkable.

[Randbo]

I hate it when I ask how do you like your steak? and the response is medium well or well done. It is a waste of good meat. I should just put a hot dog on for them, no problem cooking them well done, kinda like a crispy crust on a dog!

[Gore]

My simple remedy has been to eat by candlelight. I've used it many times to turn a medium rare steak into a delicious well done steak instantaneously.

[Carnivorous Endeavors BBQ]

IMHO, Anything past medium might as well be beef jerky. Of course, if you have a really intensely fatty piece of meat the fat could offset the fact that the meat is dry like the sahara. My personal preference is medium rare, especially with a lean cut like a tenderloin. The flavor of the juice is great and you don't get that flavor once the juice is all cooked out.