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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, 10:05 AM | #1 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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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.. |
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10-23-2011, 10:10 AM | #2 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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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.
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10-23-2011, 10:16 AM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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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.
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-Jason I didn't choose D-Canoe life.......... |
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10-23-2011, 10:20 AM | #4 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 10:47 AM | #5 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
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10-23-2011, 11:03 AM | #6 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Quote:
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
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10-23-2011, 11:13 AM | #7 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Any appreciation including the word "Rare" disqualifies you. Phrasty, you are NOT allowed in the club...hehehehe |
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10-23-2011, 11:15 AM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.
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10-23-2011, 11:17 AM | #9 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 11:21 AM | #10 |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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I'll join that club
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It's all about the smoke... Allen |
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10-23-2011, 11:23 AM | #11 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 11:27 AM | #12 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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?
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10-23-2011, 11:31 AM | #13 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Thanks! |
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10-23-2011, 11:32 AM | #14 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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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.
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10-23-2011, 11:37 AM | #15 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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