MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-23-2011, 10:05 AM   #1
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default The "I like my grilled meats no longer walking" appreciation club

The Pron on this site is always amazing. Normally though, if the meat isn't rare, the picture taker is razzed about overcooking the meat.

How many of you purposely "Overcook" your GRILLED MEATS....Or, asked another way, How many of you appreciate your GRILLED MEATS, "Medium" or More?

....And for the record, there is a difference between no pink and shoe leather.

Last edited by tortaboy; 10-23-2011 at 11:43 AM..
tortaboy is offline   Reply With Quote


Thanks from: --->


Old 10-23-2011, 10:10 AM   #2
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Default

I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?

I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".

Not sure if I completely understand your question.
__________________
Matt
Head Cook Water Tower BBQ
Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem)
Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010)
Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective
watertowerbbq is offline   Reply With Quote


Old 10-23-2011, 10:16 AM   #3
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.
__________________
-Jason
I didn't choose D-Canoe life..........
Jason TQ is online now   Reply With Quote


Thanks from: --->
Old 10-23-2011, 10:20 AM   #4
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by fnbish View Post
I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.
What he said
tortaboy is offline   Reply With Quote


Old 10-23-2011, 10:47 AM   #5
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by watertowerbbq View Post
I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?

I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".

Not sure if I completely understand your question.
Any way to change the title to, "I like my seared meats no longer walking" appreciation club?
tortaboy is offline   Reply With Quote


Old 10-23-2011, 11:03 AM   #6
Phrasty
Babbling Farker
 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Default

Quote:
Originally Posted by fnbish View Post
I'm guessing you are referring to things like burgers and steaks or other beef products that you don't have to completely cook? The normal "que" fare (ribs, brisket, butts, chicken, etc) gets smoked/cooked until it is definitely cooked through.
I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.

Kinda like this
http://s9.photobucket.com/albums/a84...t=5cfbe8a1.jpg

Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done...

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Thanks from: --->
Old 10-23-2011, 11:13 AM   #7
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by Phrasty View Post
I read that as pretty obvious. As for grilling cuts, no, I don't like my steak to flinch when I try to cut it but it can't be anything above medium either. Med/rare is perfect to me.

Kinda like this
http://s9.photobucket.com/albums/a84...t=5cfbe8a1.jpg

Once you go past med/well the texture changes IMO. Some like it... but on a great cut of beef or esp. lamb I "personally" think its a shame to take it to well done...

Cheers
"Med/Rare is perfect to me"....

Any appreciation including the word "Rare" disqualifies you.

Phrasty, you are NOT allowed in the club...hehehehe
tortaboy is offline   Reply With Quote


Old 10-23-2011, 11:15 AM   #8
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.
__________________
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.
bigabyte is offline   Reply With Quote


Thanks from: --->
Old 10-23-2011, 11:17 AM   #9
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by bigabyte View Post
I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.

Bigabyte, you are NOT allowed in the club either.
tortaboy is offline   Reply With Quote


Thanks from:--->
Old 10-23-2011, 11:21 AM   #10
pinkelephant
Full Fledged Farker
 
Join Date: 12-23-10
Location: Mode, IL
Default

Quote:
Originally Posted by bigabyte View Post
I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.
I'll join that club
__________________
It's all about the smoke... Allen
pinkelephant is offline   Reply With Quote


Old 10-23-2011, 11:23 AM   #11
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by pinkelephant View Post
I'll join that club
Me too...but that's a different thread.
tortaboy is offline   Reply With Quote


Old 10-23-2011, 11:27 AM   #12
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by tortaboy View Post
Any way to change the title to, "I like my seared meats no longer walking" appreciation club?
Done.

Rare to med rare for steak, med rare for burgers, what I'll call medium for pork chops and roasts (pull at 140 and rest). Med rare for lamb. Med rare for salmon.

Did I miss anything?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote


Thanks from:--->
Old 10-23-2011, 11:31 AM   #13
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by Ron_L View Post
Done.

Rare to med rare for steak, med rare for burgers, what I'll call medium for pork chops and roasts (pull at 140 and rest). Med rare for lamb. Med rare for salmon.

Did I miss anything?
Ron...originally you were not allowed in the club due to your overuse of the word "Rare", but since you were so Johnny on the spot quick to change the title, you can be an honorary member.

Thanks!
tortaboy is offline   Reply With Quote


Old 10-23-2011, 11:32 AM   #14
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Everett, WA
Default

The meats most of us like medium rare are Grilled not Barbecued. If you are saying to overcook Grilled meats - that ain't going to happen at my house.
NorthwestBBQ is offline   Reply With Quote


Old 10-23-2011, 11:37 AM   #15
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by NorthwestBBQ View Post
The meats most of us like medium rare are Grilled not Barbecued. If you are saying to overcook Grilled meats - that ain't going to happen at my house.
Overcooked, Perfectly cooked...Potato, Potato.

You ain't in the club.
tortaboy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Weber "Redhead" Appreciation Thread... caseydog Q-talk 96 12-06-2015 06:38 PM
Winner of the BBQ Brethren "Brisket Appreciation" Throwdown is... bigabyte BBQ Brethren Throwdowns 12 08-08-2011 06:26 AM
BBQ Brethren "Brisket Appreciation" Throwdown! bigabyte BBQ Brethren Throwdowns 130 08-05-2011 07:35 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts