The "I like my grilled meats no longer walking" appreciation club - Page 4

tortaboy · 10-23-2011, 02:55 PM

Quote:

Originally Posted by NorthwestBBQ

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

I meant the pics were great as a representation of doneness.

The verbiage...we could debate what is perfect and what is undercooked/overcooked.

tortaboy · 10-23-2011, 02:58 PM

Quote:

Originally Posted by TheBear

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

I think you are SPOT ON. It's a texture thing with me also. Medium is often criticized as overcooked.

tortaboy · 10-23-2011, 03:01 PM

Quote:

Originally Posted by bigzthamoose

I am NOT a member of this club, came on to just mention i converted one of these type meat eaters to a raw is better =) My wife wont eat any steak over med rare now. You ruin good steak and lamb and many more by taking it past med rare. It makes me sad to think any animal had to die to be overcooked

lol

Why waste perfectly good charcoal on a medium rare cook? Just put it on the grates and give it a good once over with the blowtorch.

danparker77 · 10-23-2011, 03:11 PM

I'm a new member so I'll take some grief. Anything coming off my grill is well done, no pink. When I was 12 years old, me a friend and his dad went to a steakhouse for dinner. Me and my buddy thought it would be a good idea to order our steaks rare. Then we got to goofin around about it. When the steaks got there we both cut into them, it was a blood pooling experience, literally. They were cold, heck the mushrooms that came with it were still semi-frozen, and stretched off the fork. My friends old man made us sit there and eat everything. No sending them back no complaining. That's what we ordered, that's what we got. Traumatized me to the point of whether or not it has been cooked to the safe temp if there is pink it is still going to make me sick. I have tried to get over it and 18 years later I just can't push through it.

Lake Dogs · 10-23-2011, 03:18 PM

Sorry, I didnt meat to "bust your chops" with the earlier comment. I try to keep my comments relating to barbecue.

tortaboy · 10-23-2011, 03:18 PM

danparker77,

Welcome to the club.

See Ron, I'm not the only one with "The animal is still bleeding if it is red" phobia.

tortaboy · 10-23-2011, 03:22 PM

Quote:

Originally Posted by Lake Dogs

Sorry, I didnt meat to "bust your chops" with the earlier comment. I try to keep my comments relating to barbecue.

C'mon, don't take offense.

How do you like your grilled meat?

tortaboy · 10-23-2011, 03:25 PM

Quote:

Originally Posted by NorthwestBBQ

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

Here's a serious question for all you undercookers.....

IF it was "Discovered" that chicken is safe to eat rare, would you cook and eat your chicken rare?

If not, why not?

WvSmoke · 10-23-2011, 03:30 PM

Quote:

Originally Posted by tortaboy

Here's a serious question for all you undercookers.....

IF it was "Discovered" that chicken is safe to eat rare, would you cook and eat your chicken rare?

If not, why not?

It depends on what it tasted like rare. If it was safe, and tasted good, sure.

As far as beef goes, hey I'm a rare-dang near raw meat guy. You've heard people say "Cut off it's horns and wipe it's butt." Not for me. Leave the horns on so I have something to hold onto. Since I don't like my steak handled too much, wiping it's butt is optional.

tortaboy · 10-23-2011, 03:36 PM

Quote:

Originally Posted by WvSmoke

It depends on what it tasted like rare. If it was safe, and tasted good, sure.

As far as beef goes, hey I'm a rare-dang near raw meat guy. You've heard people say "Cut off it's horns and wipe it's butt." Not for me. Leave the horns on so I have something to hold onto. Since I don't like my steak handled too much, wiping it's butt is optional.

WvSmoke,

Not only are you not in the club, I think you made some of the hard core undercookers grimace.

jestridge · 10-23-2011, 03:39 PM

I rather have my steaks at medium or medium well, I would say the majority of the steaks are cook medium well.

NorthwestBBQ · 10-23-2011, 03:41 PM

Quote:

Originally Posted by tortaboy

WvSmoke,

Not only are you not in the club, I think you made some of the hard core undercookers grimace.

WvSmoke is welcome in the moist and juicy club.

WvSmoke · 10-23-2011, 03:44 PM

Mooo baby mooo,

tortaboy · 10-23-2011, 03:45 PM

Quote:

Originally Posted by NorthwestBBQ

WvSmoke is welcome in the moist and juicy club.

Michael,

What say you about the bloody chicken question?

SmokinAussie · 10-23-2011, 03:46 PM

My usual comment, when asked how I like my steak:

"I like my steak so rare, that if theres a good vet in the house, he might be able to save it!"

Cheers!

Bill

10-23-2011, 03:11 PM	#49
danparker77 On the road to being a farker Join Date: 10-06-11 Location: Olney, IL Downloads: 0 Uploads: 0	I'm a new member so I'll take some grief. Anything coming off my grill is well done, no pink. When I was 12 years old, me a friend and his dad went to a steakhouse for dinner. Me and my buddy thought it would be a good idea to order our steaks rare. Then we got to goofin around about it. When the steaks got there we both cut into them, it was a blood pooling experience, literally. They were cold, heck the mushrooms that came with it were still semi-frozen, and stretched off the fork. My friends old man made us sit there and eat everything. No sending them back no complaining. That's what we ordered, that's what we got. Traumatized me to the point of whether or not it has been cooked to the safe temp if there is pink it is still going to make me sick. I have tried to get over it and 18 years later I just can't push through it. __________________ Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM)

10-23-2011, 03:18 PM	#50
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Sorry, I didnt meat to "bust your chops" with the earlier comment. I try to keep my comments relating to barbecue. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

10-23-2011, 03:46 PM	#60
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	My usual comment, when asked how I like my steak: "I like my steak so rare, that if theres a good vet in the house, he might be able to save it!" Cheers! Bill __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

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10-23-2011, 03:18 PM	#51
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	danparker77, Welcome to the club. See Ron, I'm not the only one with "The animal is still bleeding if it is red" phobia.

10-23-2011, 03:39 PM	#56
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	I rather have my steaks at medium or medium well, I would say the majority of the steaks are cook medium well.

10-23-2011, 03:44 PM	#58
WvSmoke Full Fledged Farker Join Date: 09-25-11 Location: Follansbee, Wv Downloads: 0 Uploads: 0	Mooo baby mooo,