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

[tortaboy]

Originally Posted by WvSmoke

Mooo baby mooo,

Be careful....you could get stampeded eating this.

[SmokinAussie]

I'm used to "medium" chicken, too. At first I was not too sure, but when I lived in Hong Kong, it was often served where the joints would be bloody. I got used to it and now I quite like it that way. Most people I know though, especially here on the forum would not eat it.

Cheers!

Bill

[NorthwestBBQ]

Originally Posted by tortaboy

Michael,

What say you about the bloody chicken question?

I'd say you better click on this link if you don't know why.

http://tinyurl.com/3bdg3yx

[WvSmoke]

I think he is saying "If chicken were, by some miracle, suddenly safe to eat rare, would you?

[NorthwestBBQ]

Originally Posted by WvSmoke

I think he is saying "If chicken were, by some miracle, suddenly safe to eat rare, would you?

And I'd say nice strawman.

[tortaboy]

Originally Posted by NorthwestBBQ

And I'd say nice strawman.

Michael,

A strawman argument would be, You prefer your beef rare, therefore you prefer your chicken rare. Nobody claimed that.

I simply asked you a question....if salmonella was not an issue, would you prefer chicken that is rare?

[NorthwestBBQ]

Originally Posted by tortaboy

Michael,

A strawman argument would be, You prefer your beef rare, therefore you prefer your chicken rare. Nobody claimed that.

I simply asked you a question....if salmonella was not an issue, would you prefer chicken that is rare?

At this point I would say

[Gore]

Originally Posted by SmokinAussie

I'm used to "medium" chicken, too. At first I was not too sure, but when I lived in Hong Kong, it was often served where the joints would be bloody. I got used to it and now I quite like it that way. Most people I know though, especially here on the forum would not eat it.

This has everything to do with safety, not preference. The way chickens are processed, 1 in 3 are contaminated with salmonella. In other countries, they are not processed the same way and you have a much lower chance of getting ill (on the order of 1:10,000). Eating rare and medium rare chicken is common in much of the world, but not in the USA where we have high-technology processing to spread the contamination everywhere . When we started exporting chicken outside our borders, many people got ill and died. I eat duck rare and have no problem with that (it is not processed the same), so I don't think I'd have any problem eating chicken rare or medium rare.

[tortaboy]

Originally Posted by Gore

This has everything to do with safety, not preference. The way chickens are processed, 1 in 3 are contaminated with salmonella. In other countries, they are not processed the same way and you have a much lower chance of getting ill (on the order of 1:10,000). Eating rare and medium rare chicken is common in much of the world, but not in the USA where we have high-technology processing to spread the contamination everywhere . When we started exporting chicken outside our borders, many people got ill and died. I eat duck rare and have no problem with that (it is not processed the same), so I don't think I'd have any problem eating chicken rare or medium rare.

Gore,

You can't be in the club either.

[NorthwestBBQ]

Originally Posted by tortaboy

Gore,

You can't be in the club either.

[bigabyte]

I want in the club. But only so I can get kicked out.

[Kathy's Smokin']

Originally Posted by Ron_L

For those who prefer steaks medium well or well done, what is it that makes that your preference?

Hi!

I can answer that easily. For me -- it's the taste of the blood first, that taste grosses me out to no end. You know how blood has that metallic taste? I taste that in bloody meat. Like licking a hammer or the back of a cast iron frying pan. Second, my mouth finds a medium steak a lot chewier than a well done steak. Third, the look of the pink and 'the idea' of it not being cooked through is a turnoff. I really love well done steak. I love the charcoal taste, I love the well-done texture, I love the juiciness -- I find my steak has all that if it's taken off the grill around 170'F. Since joining this forum I've learned a lot about cooking meat and I've just started taking it's temperature before removing it from the heat. I make way better steaks now thanks to my brethren, I don't have so many pink ones to give my partner to eat for me and I don't make 'too overdone hard ones' anymore, either. There is a big difference between a 170'F steak and a 190' or 200'F steak though I'd rather eat a 200'F one over a 150'F.

[NorthwestBBQ]

Originally Posted by Kathy's Smokin'

Hi!

I can answer that easily. For me -- it's the taste of the blood first, that taste grosses me out to no end. You know how blood has that metallic taste? I taste that in bloody meat. Like licking a hammer or the back of a cast iron frying pan. Second, my mouth finds a medium steak a lot chewier than a well done steak. Third, the look of the pink and 'the idea' of it not being cooked through is a turnoff. I really love well done steak. I love the charcoal taste, I love the well-done texture, I love the juiciness -- I find my steak has all that if it's taken off the grill around 170'F. Since joining this forum I've learned a lot about cooking meat and I've just started taking it's temperature before removing it from the heat. I make way better steaks now thanks to my brethren, I don't have so many pink ones to give my partner to eat for me and I don't make 'too overdone hard ones' anymore, either. There is a big difference between a 170'F steak and a 190' or 200'F steak though I'd rather eat a 200'F one over a 150'F.

1.21 gigawatts?! - Dr. Brown & Marty - Back to the future - YouTube

[---k---]

Originally Posted by ---k---

To each his own. But I don't get why the rare and medium well crowd is so militant.

Sent from my DROID2 GLOBAL using Tapatalk

Ron,
Did I really write that or was that some Mod Magic? Too Funny. I totally meant to write rare and medium rare crowd...

[---k---]

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?

I don't like the squishy, stringy texture of rare. I like it better when the center has just started to firm up. I will agree the flavor can be better, especially when compared to well.