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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-11-2011, 01:18 PM   #76
Rock48nj
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I am a med-rare guy myself.. and agree, like my meat as the center turns from cold to warm. I probably prefer a tad towards med versus rare.

But some of it depends upon what type of meat and how its prepared... Saturday I had some folks over and had picked up some nice looking flank from my butcher in the morning.. about a 2lb + cut. It was all over the place in terms of thickness, knowing I had a variety of tastes to serve within group, I basically cooked the thickest part to med-rare, which meant some of the thin parts were more med-well or even well. Some of those end pieces that were well really tasted great. More marinade vs beef taste I guess, but being sliced thin, toughness/dryness wasn't an issue.
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Unread 07-11-2011, 01:32 PM   #77
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If it is still mooing it's ready.
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Unread 07-11-2011, 01:42 PM   #78
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I like med rare also, it uses less propane to cook them this way!
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Unread 07-11-2011, 03:17 PM   #79
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Quote:
Originally Posted by hnd View Post
it seems that may be the case.
Glad to hear.
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Unread 07-11-2011, 03:23 PM   #80
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I'm thinking those of you who cook a steak medium-well just don't have the skills required to cook medium-well and not turn it into shoe leather.






Actually, I do think it requires a little different cooking. Someone mention that they do the sear and then move it to indirect until it hit where it needs to be. Shamefully, I grill steaks on a gasser that doesn't get super hot, so my procedure ends up closer to this, and I can get juicy, just not bloody.
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Unread 07-11-2011, 04:23 PM   #81
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Quote:
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I like med rare also, it uses less propane to cook them this way!
Propane!

I once had a restaurant ask me how I wanted my chicken cooked. Never went back there.
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Unread 07-11-2011, 05:06 PM   #82
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I once had a restaurant ask me how I wanted my chicken cooked. Never went back there.
Are you sure you weren't at a yakitori joint?
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Unread 07-12-2011, 02:09 PM   #83
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Was at a restaurant once where it conveniently listed their steak temperatures so people would know how to order. It read something like this:

Rare - Cool, Red Center
Medium Rare - Cool, Pink Center
Medium - Warm, Pink Center
Medium Well - Hot, Pinkish Center
Well Done - Why Bother?
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