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

tortaboy · 10-23-2011, 10:05 AM

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.

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

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

watertowerbbq · 10-23-2011, 10:10 AM

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.

fnbish · 10-23-2011, 10:16 AM

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 · 10-23-2011, 10:20 AM

Quote:

Originally Posted by fnbish

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

tortaboy · 10-23-2011, 10:47 AM

Quote:

Originally Posted by watertowerbbq

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 · 10-23-2011, 11:03 AM

Quote:

Originally Posted by fnbish

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...t=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...

Cheers

tortaboy · 10-23-2011, 11:13 AM

Quote:

Originally Posted by Phrasty

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...t=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...

Cheers

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

Any appreciation including the word "Rare" disqualifies you.

Phrasty, you are NOT allowed in the club...hehehehe

bigabyte · 10-23-2011, 11:15 AM

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 · 10-23-2011, 11:17 AM

Quote:

Originally Posted by bigabyte

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.

pinkelephant · 10-23-2011, 11:21 AM

Quote:

Originally Posted by bigabyte

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 · 10-23-2011, 11:23 AM

Quote:

Originally Posted by pinkelephant

I'll join that club

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

Ron_L · 10-23-2011, 11:27 AM

Quote:

Originally Posted by tortaboy

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 · 10-23-2011, 11:31 AM

Quote:

Originally Posted by Ron_L

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.

Thanks!

NorthwestBBQ · 10-23-2011, 11:32 AM

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 · 10-23-2011, 11:37 AM

Quote:

Originally Posted by NorthwestBBQ

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.

10-23-2011, 10:05 AM	#1
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	The "I like my grilled meats no longer walking" appreciation club 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. How many of you purposely "Overcook" your GRILLED MEATS....Or, asked another way, How many of you appreciate your GRILLED MEATS, "Medium" or More? ....And for the record, there is a difference between no pink and shoe leather. Last edited by tortaboy; 10-23-2011 at 11:43 AM..

10-23-2011, 10:10 AM	#2
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA Downloads: 0 Uploads: 0	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. __________________ Matt Head Cook Water Tower BBQ Coming this Fall.......BWS Extended Party! BWS Competitor (sold 2012) WSM - 18.5" - 2009 (sold 2011) WSM - 18.5" - 2004 (sold 2010) Superfast Orange Thermopen KCBS CBJ, Railroad Detective

10-23-2011, 10:16 AM	#3
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	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. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

10-23-2011, 11:15 AM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-23-2011, 11:32 AM	#14
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	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. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

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