---k---
is One Chatty Farker
I gotta tell you, I think a beef cooked rare or medium-rare is overrated. Even when done properly, I am only looking to have a bit or two. IMO give me medium-well.
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Rare & Med-Rare Un-Appreciation thread
- Thread starter ---k---
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mbshop
Babbling Farker
kinda depends on the meat ? i think tri tip does best at rare/med rare. hmmm, i think most beef does better not fully cooked
Brian in Maine
is One Chatty Farker
To each his own.
Untraceable
Babbling Farker
this thread is full of fail
sewerrat
Full Fledged Farker
If it ain't bleeding, I ain't eatin
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I gotta tell you, that un-american! :becky:
Jaberwabee
is Blowin Smoke!
If you cook to medium well don't spend money on good meat just buy select at the grocery store. I heard Sam's club has good pulled pork in a bag too, and if you can make great ribs by boiling them first.
N
NorCal Q Man
Guest
I guess that's why med-well exists as an option.
J
justjack
Guest
I do a whole yearling rump at 375F, heavily sprinkled with sea salt, fresh ground black pepper, some fresh roasted and ground fennel seed, and a bit of curry powder.
It gets sliced before serving, and that's the only time it sees a knife. Forks only needed at the table.
Cooked to medium rare, but the shape of a whole rump means there will always be a smaller corner that cooks more than the main body. It's always the cooks treat, but I couldn't eat a whole plate of meat cooked like that if someone held a gun to my head. It's crunchy, but dry, and if not for the seasoning would go to the dog.
Beats me why people deliberately want to produce meat that is dry.
It gets sliced before serving, and that's the only time it sees a knife. Forks only needed at the table.
Cooked to medium rare, but the shape of a whole rump means there will always be a smaller corner that cooks more than the main body. It's always the cooks treat, but I couldn't eat a whole plate of meat cooked like that if someone held a gun to my head. It's crunchy, but dry, and if not for the seasoning would go to the dog.
Beats me why people deliberately want to produce meat that is dry.
N
NorCal Q Man
Guest
Beef can be cooked medium-well and still be moist, but it can be difficult with many cuts of meat.
martyleach
Quintessential Chatty Farker
I am going to start a "Moist meat is awesome" unappreciation thread. Oh, I guess that is what this is. My bad 
biglag
Knows what a fatty is.
I am going to start a "Moist meat is awesome" unappreciation thread. Oh, I guess that is what this is. My bad
Haha!
-Lag
jestridge
somebody shut me the fark up.
I think most people think they have to say they like rare meat , in reality most people like medium well.. But then again those people like it rare ,cook it over that nasty arse charcoal briquetts.
LoneStarMojo
is one Smokin' Farker
I can eat MR-M and can appreciate it.......but I really prefer somewhere just a teeny weeny bit past M and way before you get to MW. That's the sweet spot for me. Just like some want ribs fallin off the bone and others want theirs to tug a little. Everyone is different and that's what makes this a really cool world to live in. :-D:becky:
:-D:becky:
RevZiLLa
is One Chatty Farker
If you're talking brisket....ok...same for fatties
Pyle's BBQ
Babbling Farker
My question is what don't you like about R-MR meat?
El Ropo
Quintessential Chatty Farker
ile:Medium rare for me, and I gotta say cooking Tri-tip in particular past 140 is meat abuse to me. That is one cut that shines at medium rare. I just about sharted myself when someone here said they liked their TT Pulled at 160 :doh:
