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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 02-19-2013, 06:54 PM   #31
Big dawg
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Default How do you like your steak Sir?

Medium for me:)


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Unread 02-19-2013, 07:06 PM   #32
Gary in Va
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Gave my 9 year old daughter some Medium cooked steak one evening (yeah... I had a little too much beer while cooking)... anyway.. she passed it back to me and said, "it ain't red enough, Dad" I apologized, "won't happen again darling"

We are a medium rare household (reverse seared of course) leaning toward the rarer side. the only exception is my 7 year old son who claims he doesn't like steak We are hoping he grows out of that.
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Unread 02-19-2013, 07:14 PM   #33
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I want my rare to scare!!
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Unread 02-19-2013, 07:26 PM   #34
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I think this is pretty funny
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Unread 02-19-2013, 07:29 PM   #35
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Default How do you like your steak Sir?

Cut the horns off slap it on the a$$ and bring it out. 👌


Have fun and happy smoking
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Unread 02-19-2013, 07:30 PM   #36
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Medium rare
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Unread 02-19-2013, 08:00 PM   #37
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Quote:
Originally Posted by Carbon View Post
I like med rare on most cuts of meat. The rest of my family like their's completely charred and destroyed. ..lol..
Exactly the same for me.
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Unread 02-19-2013, 08:06 PM   #38
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I like mine medium, I'm not a vampire.
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Unread 02-19-2013, 08:11 PM   #39
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For a really high quality steak, I want it to moo when I poke it with the fork.

For most other steaks, I like medium rare.
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Unread 02-19-2013, 08:28 PM   #40
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I'm not nearly as manly as most of you guys. I'm a medium well type of guy.
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Unread 02-19-2013, 08:40 PM   #41
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i like medium to medium well. i like t-bones and rib eyes,but lately have been living on pork ribs salmon and chicken wings smoked and pork butts s they are so expensive and my doc keeps telling me to stay staway from red meat-i had for the ribs :)
also making tom yum soup see pic

http://thebarbecuemaster.net
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Unread 02-19-2013, 08:45 PM   #42
Hawg Father of Seoul
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Quote:
Originally Posted by 1FUNVET View Post
How do you manage to keep the steak sauce from dripping off?
That's not sauce plopping off. Save some for me.
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Unread 02-19-2013, 08:45 PM   #43
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Quote:
Originally Posted by jacksedona View Post
i like medium to medium well. i like t-bones and rib eyes,but lately have been living on pork ribs salmon and chicken wings smoked and pork butts s they are so expensive and my doc keeps telling me to stay staway from red meat-i had for the ribs :)
also making tom yum soup see pic

http://thebarbecuemaster.net
You think you are cooking Tom Yum...but there's no scallion in Tom Yum!
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Unread 02-19-2013, 08:49 PM   #44
TheJackal
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Default How do you like your steak Sir?

Infrared burner on the gasser (fire magic) 60 seconds on each side. I order medium rare in most restaurants. Do you guys have your top 5 steaks? (Of course the ones I cook are superior!) But when j can have an amazing steak and just enjoy and not cook it is even better. The top 2 steaks I have ever had are bone-in filets from BLT Steak at the JW Marriott in Scottsdale (different trips). The third is a filet at Ruth's Chris in Columbus OH that we paired with an amazing Meritage. (Columbus? Really?) Yup. It was that good.
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Unread 02-19-2013, 08:51 PM   #45
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Quote:
Originally Posted by landarc View Post
I tried to order my steak as "I would like it to be 128F, with a nice char" I was told that the kitchen was confused by that.

Of course they were. Do you want it medium rare or medium. That would be less rare????
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