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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, 05:21 PM | #76 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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10-23-2011, 07:07 PM | #77 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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No mod magic here :)
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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, 07:18 PM | #79 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I can understand how different textures appeal to different tastes, and i can understand how taste preferences differ. I'm not one of those militant types It's your steak (or chop or whatever) so you can eat it however you like it. It's similar to coffee. Folks sometimes apologize to me for putting milk, cream or sugar in their coffee. I always tell them that they should drink it however they like it. The only exception to that is ketchup on hot dogs!
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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, 07:20 PM | #80 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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redirect: www.grilling.com
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-23-2011, 07:39 PM | #81 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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I suppose I can't even walk by the clubhouse
I like Steak Tartare.... the traditional way, with diced raw onions, capers and a raw egg on top...
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[B]Matt Armistead[/B] |
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10-23-2011, 07:42 PM | #82 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 07:50 PM | #83 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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My ex's family loved that, took me years to try it, I missed out! It is so good. And, yes, I like my meat cooked on the rarer side.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-23-2011, 07:51 PM | #84 |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Ummmm......Steak I will gladly eat rare, med-rare and that is about it. All bets are off off off off off when it comes to under cooked ground beef.
E. Coli 0157H knows no boundaries. You need to cook ground beef through and through or there isn't anything to stop that vicious bug from getting you. When I lived in Queensbury, NY and people as young as 30 were dying from this strain of bacteria, that settled rare/med-rare/med/med-well donenesss. Fully cooked and juicy for me please.
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18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk: |
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10-23-2011, 07:53 PM | #85 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
My experience has been that it is always the people who don't like rareish meat are militant and aggressively pushy about it. My theory is controversial and I don't want to get hated because I am perfectly happy to cook stuff however it will best please the eater. That being said, I learned young not to 'eat with my head' but to use my other senses designed for the job. In other words, not to judge the food and go "YUCK" until I had tried it a few times. We all have our limits though, I saw Baluut in the Philipines and drew the line, and that was after being raised eating charred fur covered macropods dragged smoking out of a hardwood fie on the ground, or wriggling caterpillars that taste like buttery custard. In Asia, I had a good hearted couple walk over and tell me not to eat the raw chicken because I would die. Turns out they had traveled in Asia for 3 months eating out of bakeries and cans from supermarkets. Makes you wonder why it is that these food and safety dogma's we have drummed into us in our own 'superior' culture that we drag out into other environs take precedence on our sense of reality OVER the visual evidence that a dramatically denser population far older than 'home' is happily chowing down on the food and living happily with no ill effects. Did I listen to the good Samaritans? No. I had been eating this for ten years, along with millions of other diners. I ate the raw chicken, and politely told them about my friend back home I met at university. He was from Koh Phangan, Thailand. Nice guy, beautiful island.... well, it used to be. Anyway, every time the wind blew and the trees gushed with it, he covered his head with his hands and ran all bowed over. Funny to see. Where he grew up, the wind blew coconuts down and they would kill you if they hit you on the head just right. You don't carry the rules with you. Pay attention to the environment and learn. Don't judge food taste and sensation with your mind but with your other senses designed for it. If chicken is fresh and processed safely and served properly it is delicious and perfectly safe raw. So it depends on that, and that only. The proteins , myoblobin and H2O in meat is not blood, and the only time I have experienced that metallic taste is when I taste my own fresh blood. Now THAT is blood. I have this funny feeling I am not going to get an invite into the club? (Sorry if I went on too long...)
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Hold my dang beer... Last edited by buccaneer; 10-23-2011 at 10:49 PM.. Reason: PC correction :D |
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10-23-2011, 08:10 PM | #86 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Why? Is there a specific article there that is relevant to the conversation? If so, please follow our guidelines on links to other sites and post enough to get a feel for it and then link to the article. http://www.bbq-brethren.com/forum/sh...ad.php?t=45240
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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, 08:28 PM | #87 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I only care for red meat to be cooked on the "medium rare" side'
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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10-23-2011, 08:56 PM | #88 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 09:27 PM | #89 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Herein lies the beauty of SPAM. You don't even have to cook that.
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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. |
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10-23-2011, 09:33 PM | #90 | |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Quote:
Mmmm, SPAM Tartare
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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