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

Many restaurants have tried to serve me rare and medium-rare. I eat it because I'm hungry, I'm paying for it, and I'm most of all scared of what they will do to it if I send it back. I still like medium. It satisfies me the most.

(ordering medium well usually gets me medium as shown in the chart a few pages back)
 
Kathy's Smokin' said:
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.
Click to expand...

Kathy,

It's not you that needs to be fixed...it's THEM!
 
tortaboy said:
Kathy,

It's not you that needs to be fixed...it's THEM!
Click to expand...

barking+up+the+wrong+tree.gif
 
buccaneer said:
You've never heard of cerviche, escabeche, carpaccio, tartare,sashimi,poulet de bresse, toriwasa,gyu no tataki, basashi but you still think you have a case for deriding other peoples more informed decisions and choices?:crazy:
Naaah, you are trolling bro.
Credit where credit is due, you got a lot of attention for an insecure wood eater!:wink::laugh:!:becky::becky:
Click to expand...

MORE INFORMED? You really are militant, aren't you.

You may want to pull the sticks out of some of your members A##'S. After being away all day I get blasted like this is some serious conversation. Apparently raw meat removes any resembleances of a sense of humor (You, Michael, and Wv Smoke excepted).
 
Last edited:
I don't recall blasting you myself, but if you taste good rare...just saying.
 
WvSmoke said:
I don't recall blasting you myself, but if you taste good rare...just saying.
Click to expand...

Sorry WvSmoke...I edited my comment.

Kumbaya :pray:

Not sure how this thread turned so serious today. I thought we were just having fun and discussing our preference as to how we like our meat cooked.:drama::drama::drama::drama::drama:
 
tortaboy said:
Sorry WvSmoke...I edited my comment.

Kumbaya :pray:

Not sure how this thread turned so serious today. I thought we were just having fun and discussing our preference as to how we like our meat cooked.:drama::drama::drama::drama::drama:
Click to expand...

Are you kidding? I was having fun! Trust me, no offense taken here!
 
tortaboy said:
Sorry WvSmoke...I edited my comment.

Kumbaya :pray:

Not sure how this thread turned so serious today. I thought we were just having fun and discussing our preference as to how we like our meat cooked.:drama::drama::drama::drama::drama:
Click to expand...

Exactly. :p

exploding%20bbq.jpg
 
tortaboy said:
MORE INFORMED? You really are militant, aren't you.

You may want to pull the sticks out of some of your members A##'S. After being away all day I get blasted like this is some serious conversation. Apparently raw meat removes any resembleances of a sense of humor (You, Michael, and Wv Smoke excepted).
Click to expand...

I'm having fun and smiling as I type my rebuttals to you, no worries here.
I can't, and won't be responsible for others obviously, and thought that since you are dishing it pretty hard to 'our side' that you would handle with humor a logical rebuttal.
To me, it must all be in fun because nobody has a right to mess with other people's preferences in my book. I haven't taken you seriously.:-D

The argument I made is sound though, even if it is delivered in fun:thumb:
 
Lake Dogs said:
Originally Posted by tortaboy
Question for you undercookers to ponder?


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.

Not tender. Extremely tough, and not juicy at all. Tell you what, try this yourself. You might actually learn why grilling and barbecue have little or nothing to do with one another.
Click to expand...

LakeDogs,

I’m going to challenge you on your comment.

This weekend I put 24 pounds of chicken thighs and
28 pounds of chuckie on my custom offset. I burn both
charcoal and wood depending on desired temps…the
charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

I SMOKED my chicken and chuckie for 2 hours.

I then foiled my chuckie’s.

I then BBQ’D the chicken by adding wood to
get temps up.

After a short time (Maybe 20 minutes, not sure
as I was on this forum having fun with some
of the others on this very forum). The chicken crisped
up as well as any fried chicken I’ve ever eaten.

Finally, I let my chuckie’s sit in the foil for a couple
of hours, followed by a final half hour unfoiled, until
temps reached appx. 200F internal.

BTW, Chuckie’s came out great also.

To Recap:
Smoked both chicken and chuckie
Foiled chuckie while at the SAME TIME
BBQ’d chicken.

The entire time, the chicken and the chuckies
never moved. The only thing that changed was
the cooking temp.

I’m pretty confident that my cook involved BOTH
Smoking and Barbecuing.

The BEST part was, both the chicken and the
Chuckie’s were cooked the way I like em.
 
buccaneer said:
I'm having fun and smiling as I type my rebuttals to you, no worries here.
I can't, and won't be responsible for others obviously, and thought that since you are dishing it pretty hard to 'our side' that you would handle with humor a logical rebuttal.
To me, it must all be in fun because nobody has a right to mess with other people's preferences in my book. I haven't taken you seriously.:-D

The argument I made is sound though, even if it is delivered in fun:thumb:
Click to expand...


I forgot, what was your argument again? :doh:

Were you the guy that likes you meat undercooked?
 
tortaboy said:
I forgot, what was your argument again? :doh:

Were you the guy that likes you meat undercooked?
Click to expand...
:laugh::pNope, I'm the guy saying eat it how you like it and don't mess with other people's happiness by spouting nonsense science or high school dramatics:p:laugh:
 
tortaboy said:
LakeDogs,

I’m going to challenge you on your comment.

This weekend I put 24 pounds of chicken thighs and
28 pounds of chuckie on my custom offset. I burn both
charcoal and wood depending on desired temps…the
charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

I SMOKED my chicken and chuckie for 2 hours.

I then foiled my chuckie’s.

I then BBQ’D the chicken by adding wood to
get temps up.

After a short time (Maybe 20 minutes, not sure
as I was on this forum having fun with some
of the others on this very forum). The chicken crisped
up as well as any fried chicken I’ve ever eaten.

Finally, I let my chuckie’s sit in the foil for a couple
of hours, followed by a final half hour unfoiled, until
temps reached appx. 200F internal.

BTW, Chuckie’s came out great also.

To Recap:
Smoked both chicken and chuckie
Foiled chuckie while at the SAME TIME
BBQ’d chicken.

The entire time, the chicken and the chuckies
never moved. The only thing that changed was
the cooking temp.

I’m pretty confident that my cook involved BOTH
Smoking and Barbecuing.

The BEST part was, both the chicken and the
Chuckie’s were cooked the way I like em.
Click to expand...

Dunno if this is going to sway me, even if it was your barbie for the pancreatic cancer foundation?:p:becky::becky::becky:
http://www.google.com.au/imgres?img...umTvXpAc-PiAfRoe2rDg&ved=0CCYQ9QEwAg&dur=4658
imgres
 
Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.
 
Pyle's BBQ said:
Sorry to say tortaboy, you only BBQ'ed your chuck and chicken. If you were actually smoking something you would be trying to preserve it for storage. The way you cooked your meat is BBQ.
Click to expand...

Guess I did a 2 hour BBQ on my chicken, and a 10 hour BBQ on my chuckies huh?
 
Check this out.

photo.jpg


Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door.

This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic.

MMMM MMMM good!
 
Capozzoli said:
Check this out.

photo.jpg


Our local Vietnamese resturaunt hooked us up with this specialty. They own the fresh killed poultry place next door.

This is a dish of mixed chopped ducks organs and blood, the duck was killed to order and the dish was served raw with a little lime juice fsh sauce and garlic.

MMMM MMMM good!
Click to expand...

Yummy. :tape:
 
You must log in or register to reply here.

Similar threads

B
I made Pastrami from scratch
Replies
14
Views
758
RandyNight
R
motoeric
Bbq story
Replies
14
Views
1K
oldgfbbq
O
D
Praising the Weber Smokey Mountain (WSM)
Replies
9
Views
608
puppyruler
P
Pitmaster T
Pitmaster T - Lockhart, the PBC or UDS and an Open letter to my Nephew, new to BBQ
2
Replies
20
Views
3K
sleebus.jones
sleebus.jones
MilitantSquatter
Article: How Snow's BBQ Rose from Obsurity to Texas Barbeque Stardom (from eater.com Whitney Filloon)
Replies
7
Views
2K
drumdawg67
D
Back
Top