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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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10-24-2011, 12:13 AM | #106 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Typical, never tried it I bet! With the negative aspects of corbonized dry red meat on the colon your cult will be short lived...literally!
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Hold my dang beer... |
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10-24-2011, 12:21 AM | #107 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-24-2011, 12:48 AM | #108 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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According to the FDA! Hah.
Didn't you read the part about eating chicken raw? It is sincere, factual. The fact is, the FDA states a chicken cooked to a safe temperature has the meat near the thigh bone @180F and if you cooked food according to the FDA sanitation and food safety requirements you would just never eat chicken again. At Thigh 180F the breast and rest would be like cauterized rubber, 170F!. So, really you have been on our team all along Tortaboy!
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Hold my dang beer... Last edited by buccaneer; 10-24-2011 at 04:07 AM.. |
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10-24-2011, 04:00 AM | #109 |
On the road to being a farker
Join Date: 08-04-09
Location: Big Bend, WI
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I'm an undercooker. I just do not like the texture of too well done meats. The only meat I like to be the texture of beef jerky is...well, beef jerky
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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10-24-2011, 04:13 AM | #110 |
Knows what a fatty is.
Join Date: 09-14-11
Location: Salt Lake City, UT
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Same here friend. I love sashimi and sushi with raw fish, so you can infer how I like my other meats.
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10-24-2011, 04:43 AM | #111 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Now that there was a joke, just my quirky sense of humor
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Hold my dang beer... |
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10-24-2011, 06:05 AM | #112 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I'm a medium man. No blood in steak. Never eat prime rib because it is too raw for me. I like my burgers chared on the outside, juicy in the middle, no pink. A lot of the photos I see look here a little under done for me.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-24-2011, 06:48 AM | #113 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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10-24-2011, 07:12 AM | #114 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I like a hint of bit of pink in a steak, but I have also had well done steaks that were not dry, or tough. For some the enjoyment of eating a steak is in the char grilled almost burnt but not quite outside.
Now as for Burgers, my burgers come off the grill well done, and at the very least medium well. I NEVER have dry burgers! |
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10-24-2011, 07:38 AM | #115 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-24-2011, 07:39 AM | #116 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I'm thinking if we blindfolded the OP and fed him some perfectly cooked med rare Tri tip along with some fresh made garlic bread dipped in the Tri tip juice (it's not blood) off the cutting board, he'd be kicked out of his own club!
Med rare for me all the way. I actually think most of the pics of grilled meat posted on this forum are slightly overcooked, especially the TT. But I've tried to refrain from commenting on the overcooked stuff because I realize others have different tastes than me.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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10-24-2011, 07:40 AM | #117 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Guess you could save a lot of money this way. No need for a silly grill or other equipment.
All you need to do is put your meat on a piece of tin foil outside....turn after 10 minutes to warm the backside....done. A fly net may be a nice touch. |
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10-24-2011, 07:43 AM | #118 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Don't be eating any less than "Bit of pink" though. |
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10-24-2011, 07:45 AM | #119 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
-2 for your cooking tastes -10 for thinking you could fool me into enjoying (almost) raw animal flesh |
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10-24-2011, 07:46 AM | #120 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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