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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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10-23-2011, 03:47 PM | #61 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 03:50 PM | #62 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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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
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A butterflies wings. About to bring down everything... |
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10-23-2011, 03:52 PM | #63 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 03:55 PM | #64 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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I think he is saying "If chicken were, by some miracle, suddenly safe to eat rare, would you?
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10-23-2011, 03:57 PM | #65 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 04:13 PM | #66 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 04:17 PM | #67 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 04:26 PM | #68 | |
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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Quote:
__________________
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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Thanks from: ---> |
10-23-2011, 04:28 PM | #69 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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You can't be in the club either. |
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Thanks from:---> |
10-23-2011, 04:39 PM | #70 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Thanks from: ---> |
10-23-2011, 04:43 PM | #71 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I want in the club. But only so I can get kicked out.
__________________
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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10-23-2011, 04:47 PM | #72 | |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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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.
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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10-23-2011, 04:53 PM | #73 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 05:17 PM | #74 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Did I really write that or was that some Mod Magic? Too Funny. I totally meant to write rare and medium rare crowd...
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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10-23-2011, 05:21 PM | #75 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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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.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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