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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2011, 10:23 AM | #31 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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You mean this might be a little under done for you?
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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07-10-2011, 10:30 AM | #32 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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A few years ago, I conducted an experiment:
A couple that we are very close to always insisted on having their meat cooked medium well. Anything less was unacceptable to them. One night, I cooked two steaks, one medium well, and the other somewhere between rare and medium rare. Both steaks were seasoned identically. I then blindfolded both of them, and they sampled a piece of the medium well meat, then they sampled a piece of the rare/medium rare meat. The feedback was immediately unanimous- they loved the rarer meat, but thought the medium well was overcooked, dry, and flavorless. When I took their blindfolds off, they were shocked to see what they had just eaten. I asked them to continue eating the medium well steak, but they wouldn't have any of it. They wanted the rarer meat, and they wanted it now! Since then, they have never ordered or prepared anything but medium rare. My point is this: The perception of a less cooked piece of meat is a visual turn off for some people. Yet, when they can't see what they are eating, they naturally prefer the moister, more flavorful less cooked meat. I could add numerous comments, but I really think this story speaks for itself.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 07-10-2011 at 11:07 AM.. |
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Thanks from:---> |
07-10-2011, 10:32 AM | #33 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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One of my favorites is Steak Tartar.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-10-2011, 10:34 AM | #34 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Thanks Moose, I've done that same thing guests and have gotten the same results. Also done it with hamburger of different fat contents.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-10-2011, 11:04 AM | #35 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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---K---, if that's what you like, then that's what I'd serve you if you were my guest. I would have mine rare/med rare but I ain't arguin' with company.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
07-10-2011, 11:13 AM | #36 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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With a little Ketchup, any steak is edible...
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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07-10-2011, 11:18 AM | #37 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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07-10-2011, 11:41 AM | #38 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Spot on
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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07-10-2011, 01:02 PM | #39 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-10-2011, 01:18 PM | #40 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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07-10-2011, 01:20 PM | #41 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Most all my Latin friends and family members like their meat charred and destroyed while most of my White and Asian friends and family members like their's no more cooked than medium.
It's mostly a cultural thing if you look at the big picture. I like them med rare and I tell whomever (usually family members) like their meat well done to take their portions and cook them further in the microwave for a few minutes. If I'm dealing with a large group in my home I will cater to their requests.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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07-10-2011, 01:32 PM | #42 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I'm not gonna put a "name" on my desired doneness for beef.
Too many interpretations out there. I like it just beyond the bloody and bright red stage. Basically, pink for me. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-10-2011, 04:22 PM | #43 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Just because someone like their steaks rare or well done doesn't make them an expert , it all an individual taste I'm not expert, but I would never cook a good steak over some of those charcoal briquet ,now that would be abuse to steak ,in my opinion.
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07-10-2011, 06:10 PM | #44 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Oh man, rare or medium depending on the cut for me.
We get grass fed beef steaks a lot, cook those over medium and it is inedible, no matter what you like. Same with venison, it has to be rare. I like a prime rib well, if it is an end cut of a whole roasted prime rib.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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07-10-2011, 06:21 PM | #45 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I prefer chasing animals and taking bites from them as they try to run away from me.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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