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

[NorthwestBBQ]

[twinsfan]

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,

are there some skeletons in your closet, literally?

[NorthwestBBQ]

http://www.colinmcnulty.com/blog/200...-a-blue-steak/

[Ron_L]

Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?

[tortaboy]

Originally Posted by NorthwestBBQ

If the temp of the meat is in the safe zone it is not undercooked. I shoot for 135F. What temp do you like?

Depends what I'm cooking and how hot I'm cooking.

Definitely higher than 135F. If safe cooking guidelines drop to 125 or 120 in the future, would that be the new temp you are looking for?

Actually, a little pink is okay for my preference. A lot of pink may be safe, but is just nasty for my taste. YMMV....and does.

[TheBear]

I like my steaks just barely medium. the point where the meat loses its raw texture

[tortaboy]

Originally Posted by Ron_L

Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?

Since you asked.....

This may sound weird....but eating rare meat reminds me that I am eating the flesh of some animal. My gag reflex starts at medium rare.

Cook it to medium or medium well and it longer reminds me that I am actually eating something that was once alive.

[NorthwestBBQ]

Here's another chart:



http://whatscookingamerica.net/Information/MeatTemperatureChart.htm

[tortaboy]

Originally Posted by NorthwestBBQ

Michael,

Great Pics.

But...who wrote the verbiage? You?

[tortaboy]

Originally Posted by NorthwestBBQ

Beef and Lamb Cooking Temperature Chart

Roasts, Steaks & Chops

Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion
Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion
Medium
140 to 145 degrees F
center is light pink, outer portion is brown
Medium Well
150 to 155 degrees F
not pink
Well Done
160 degrees F and above
steak is uniformly brown throughout

Ground Meat

160 to 165 degrees F


no longer pink but uniformly brown throughout

Just out of curiousity....Why do you not like your ground meat pink? Fear of E coli or just random?

[Ron_L]

Originally Posted by tortaboy

Since you asked.....

This may sound weird....but eating rare meat reminds me that I am eating the flesh of some animal. My gag reflex starts at medium rare.

Cook it to medium or medium well and it longer reminds me that I am actually eating something that was once alive.

It does sound weird You are eating the flesh of some animal, no matter how you cook it.

[tortaboy]

Originally Posted by Ron_L

It does sound weird You are eating the flesh of some animal, no matter how you cook it.

True, but I'm guessing if I walked into a slaughterhouse, I wouldn't be eating meat for a long while either!

[Ron_L]

Originally Posted by tortaboy

Just out of curiousity....Why do you not like your ground meat pink? Fear of E coli or just random?

That's not his preference, it's the standard guidance for ground meat. If you grind your own you can cook it however you like it, but with commercially ground meat the recommendation is 160 - 165.

[NorthwestBBQ]

Originally Posted by tortaboy

Michael,

Great Pics.

But...who wrote the verbiage? You?

Those are crappy pics, it's from the internet.

[tortaboy]

Originally Posted by Ron_L

It does sound weird You are eating the flesh of some animal, no matter how you cook it.

Ron,

I'm gonna turn it around on you. If you soaked uncooked meat in acid cerveche style (I guess that makes it safe to eat)? would you appreciate it not cooked at all? It DEFINITELY would be juicy.