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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 10-24-2011, 07:48 AM   #121
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Quote:
Originally Posted by Steve W View Post
Same here friend. I love sashimi and sushi with raw fish, so you can infer how I like my other meats.
You and Wv smoke should go out sometime. You would make a nice couple.
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Unread 10-24-2011, 08:01 AM   #122
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Right back atcha!

I know you have never eaten chicken prepared to FDA regulations because of two facts
1) No chef would ever do it
2) The human mandible could not tolerate the strain!
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Unread 10-24-2011, 08:27 AM   #123
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Right back atcha!

I know you have never eaten chicken prepared to FDA regulations because of two facts
1) No chef would ever do it
2) The human mandible could not tolerate the strain!
I can't even debate this one with ya buddy. I just look for an absense of pink in my chicken. Once juices run clear, it's edible.

If god had meant us to eat raw meat, he would not have made thoroughly cooked meat so yummy.
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Unread 10-24-2011, 08:41 AM   #124
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Question for you undercookers to ponder?

If undercooked meat is SOOOOO tasty, why do you do your que low and slow?

If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.

Any of you that hardcore?

I think you all wanna be on our team, you just are afraid to admit it.
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Unread 10-24-2011, 08:59 AM   #125
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Originally Posted by tortaboy View Post
Question for you undercookers to ponder?

If undercooked meat is SOOOOO tasty, why do you do your que low and slow?

If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.

Any of you that hardcore?

I think you all wanna be on our team, you just are afraid to admit it.
I think your twisting things around a bit. The main purpose of BBQ is to take lower quality cuts that would be too tough cooked like a steak or rib roast, etc. and urn it into something wonderful. It has nothing to do with our preference for a certain degree of doneness. Trying to relate that to a preference for "undercooked" (as you put it) just isn't a fair comparison.
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Unread 10-24-2011, 09:40 AM   #126
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I want to hear my steaks MOO!
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Unread 10-24-2011, 10:04 AM   #127
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Regardless of how I like my steaks, lamb, porkchops or what have you, 9 pages for a thread in 24 hours is impressive.
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Unread 10-24-2011, 10:40 AM   #128
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Quote:
Originally Posted by tortaboy View Post
Question for you undercookers to ponder?

If undercooked meat is SOOOOO tasty, why do you do your que low and slow?

If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy.

Any of you that hardcore?

I think you all wanna be on our team, you just are afraid to admit it.
its seems you are either trolling or dont' have much of an understanding of meat quality.
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Unread 10-24-2011, 10:42 AM   #129
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Originally Posted by tortaboy View Post
Your parents love you. They will probably choke down anything you serve with a smile. That's what parents are for.
they don't love me that much. my dad told my mom the other day, "i've wasted all these years ruining meat"
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Unread 10-24-2011, 10:46 AM   #130
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Beef:
NY Strip and Rib Eye (Medium Rare or even Pittsburgh when you can find someone that knows what it is and how do to it properly)
Filet and T-Bone (Medium Rare)
Prime Rib (Medium, but not usually grilled)
Most other beef cuts as steak or hamburger (Medium Well)

Fowl (depends on how eating it, straight up just barely done is my favorite, but cooked to oblivion and falling apart in many dishes can be awesome too)

Fish (depends on the fish; for example I love sushi and sashimi, and tuna when not eaten raw and is still fresh is best RARE, love it fried [tough to beat a fried grouper poboy], blackened redfish is AWESOME, etc.)

Pork (cooked completely; which means NOT grilled. A loin can be best done at around 140 degrees, butt's, shoulders, etc. more in the range of 205 degrees, and ribs I like them pull cleanly from the bone, so that's probably around 185 degrees)

Deer (I usually dont care for it grilled, but just the right cut, all the fat removed and all the blood drained, medium rare can be awesome, but I prefer it cubed and fried or made into an almost fatless hamburger used in chili)

Bison (dont care for it much, otherwise see Deer above)

Possum (I dont but some do)

Squirrel (refer to Possum)

Neighbors Cat (best grilled slowly to medium well, with tandoori seasonings)

Neighbor [after he's pi**ed-off that you cooked his cat] (refer to Pork above)

^^^ point of note: I AM in the shadow of where they filmed "Fried Green Tomatos", and trust me, 'round here, The Secret IS In The Sauce
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Last edited by Lake Dogs; 10-24-2011 at 11:23 AM..
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Unread 10-24-2011, 11:01 AM   #131
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Quote:
Originally Posted by Lake Dogs View Post
Beef:
NY Strip and Rib Eye (Medium Rare or even Pittsburgh when you can find someone that knows what it is and how do to it properly)
Filet and T-Bone (Medium Rare)
Prime Rib (Medium, but not usually grilled)
Most other beef cuts as steak or hamburger (Medium Well)

Fowl (depends on how eating it, straight up just barely done is my favorite, but cooked to oblivion and falling apart in many dishes can be awesome too)

Fish (depends on the fish; for example I love sushi and sashimi, and tuna when not eaten raw and is still fresh is best RARE, love it fried [tough to beat a fried grouper poboy], blackened redfish is AWESOME, etc.)

Pork (cooked completely; which means NOT grilled. A loin can be best done at around 140 degrees, butt's, shoulders, etc. more in the range of 205 degrees, and ribs I like them pull cleanly from the bone, so that's probably around 185 degrees)

Deer (I usually dont care for it grilled, but just the right cut, all the fat removed and all the blood drained, medium rare can be awesome, but I prefer it cubed and fried or made into an almost fatless hamburger used in chili)

Bison (dont care for it much, otherwise see Deer above)

Possum (I dont but some do)

Squirrel (refer to Possum)

Neighbors Cat (best grilled slowly to medium well, with tandoori seasonings)

Neighbor [after he's pi**ed-off that you cooked his cat] (refer to Pork above)
You left out one there Hance.
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Unread 10-24-2011, 11:13 AM   #132
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Perhaps I forgot more seafood:

Oysters (RAW baby, but a good oyster roast is nice, and a fried oyster poboy done right is tough to beat)

Shrimp (even sushi will cook 'em; like chicken, lightly done is best)


Ok, Guerry, what did I miss?
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Unread 10-24-2011, 11:16 AM   #133
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Lamb, Dog. Lamb. Or, maybe you just don't like it?
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Unread 10-24-2011, 11:19 AM   #134
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Quote:
Originally Posted by deguerre View Post
Lamb, Dog. Lamb. Or, maybe you just don't like it?
I'm trying to think if I've ever had it... I'm a food adventure seeker (not bugs n stuff though), and I dont know that I can remember ever having it... I forgot one:

snails (grilled like shrimp, lightly done) And I DONT MEAN SLUGS
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Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Unread 10-24-2011, 05:06 PM   #135
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Quote:
Originally Posted by Ron_L View Post
What i find interesting is that it isn't blood. The blood in any animal (including us) is carried in the veins and arteries. There is very little blood in the meat itself. Red meats, such as beef, contain a lot of water. The water mixes with a protein called myoglobin, and ends up as the red liquid that most folks think is blood.
Hi!

I sit corrected. Makes sense, blood is in the veins, not the tissue. Doesn't change how I feel, though. There's so much food it the world to be adventurous with I can live without the adventure of trying to desensitize myself and eat non-blood bloody steak with a texture that feels so gross I gag on it because chewing it feels worse. I love the taste and texture of well-done steak, it makes me happy, makes my mouth happy and my joy spreads to everyone around me. Looks like that's one thing about me that doesn't need to be fixed.
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