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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, 02:31 PM | #31 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 02:34 PM | #32 | |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
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Quote:
are there some skeletons in your closet, literally?
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Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/ |
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10-23-2011, 02:38 PM | #33 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Last edited by NorthwestBBQ; 10-23-2011 at 02:58 PM.. |
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10-23-2011, 02:39 PM | #34 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-23-2011, 02:40 PM | #35 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Definitely higher than 135F. If safe cooking guidelines drop to 125 or 120 in the future, would that be the new temp you are looking for? Actually, a little pink is okay for my preference. A lot of pink may be safe, but is just nasty for my taste. YMMV....and does. |
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10-23-2011, 02:42 PM | #36 |
Full Fledged Farker
Join Date: 09-28-11
Location: Ottawa, ON
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I like my steaks just barely medium. the point where the meat loses its raw texture
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10-23-2011, 02:43 PM | #37 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
This may sound weird....but eating rare meat reminds me that I am eating the flesh of some animal. My gag reflex starts at medium rare. Cook it to medium or medium well and it longer reminds me that I am actually eating something that was once alive. |
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10-23-2011, 02:44 PM | #38 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 02:45 PM | #39 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 02:46 PM | #40 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Just out of curiousity....Why do you not like your ground meat pink? Fear of E coli or just random? |
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10-23-2011, 02:48 PM | #41 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-23-2011, 02:50 PM | #42 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 02:50 PM | #43 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That's not his preference, it's the standard guidance for ground meat. If you grind your own you can cook it however you like it, but with commercially ground meat the recommendation is 160 - 165.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-23-2011, 02:51 PM | #44 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 02:52 PM | #45 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
I'm gonna turn it around on you. If you soaked uncooked meat in acid cerveche style (I guess that makes it safe to eat)? would you appreciate it not cooked at all? It DEFINITELY would be juicy. |
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