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 10-24-2011, 11:04 PM   #166
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by Pyle's BBQ View Post
Yes that is correct.

Sorry, I won't be able to join your club. I enjoy my beef R-MR, chicken done at 165, pork pulled at 140, lamb R=MR, sushi is great, and tuna seared on the outside and rare in the middle.
That's okay, to each their own.

I've been catching so much grief, I think we scared off anyone that likes their food cooked much more than the bowl of duck blood.
tortaboy is offline   Reply With Quote




Old 10-24-2011, 11:06 PM   #167
Capozzoli
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Philadelphia PA.
Default

__________________
[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire
:flame:

[url]http://theholyravioli.blogspot.com/[/url]
[/COLOR][/COLOR][/B][/COLOR]
Capozzoli is offline   Reply With Quote


Thanks from:--->
Old 10-24-2011, 11:11 PM   #168
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Quote:
Originally Posted by tortaboy View Post
That's okay, to each their own.

I've been catching so much grief, I think we scared off anyone that likes their food cooked much more than the bowl of duck blood.
Well, you did start out with a completely indefensible position
Anyway, the other three are out trying sashimi

LOL Cap
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 10-25-2011, 05:42 AM   #169
Guamaque
On the road to being a farker
 
Guamaque's Avatar
 
Join Date: 03-25-11
Location: Nimitz Hill
Default

Quote:
" 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.
"

I just read this thread. So excuse my previous absence. lol. But , WTF people, this is the craziest thread I have ever seen. We have one gentleman, Mr. tortaboy , that asked a specific question in the attempt for further enlightenment and knowledge. As you can see, he then answers his own question, and bashes those that disagree. A baited trap if you will. The original and only question that Mr. tortaboy ask, and really needs an answer to , is this...

" How many of you purposely overcook your grilled meats"

I can answer for the entire BBQ Brethren. Nobody purposely overcooks their grilled meats !!!. If it was purposeful, then that was made to order, and indeed not overcooked !!!

End of story.

Vinny.
__________________
" Don't ask me who I am " CENTRIXS

Last edited by Ron_L; 10-25-2011 at 06:59 AM.. Reason: Fixed broken quote
Guamaque is offline   Reply With Quote


Thanks from:--->
Old 10-25-2011, 06:39 AM   #170
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Quote:
Originally Posted by tortaboy View Post
LakeDogs,

I’m going to challenge you on your comment.
. . .

charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.

. . .
That's not a challenge, because:

Grilling is ordinarily hot and fast, usually over 450 degrees.

For steaks and other things I prefer medium rare I grill at 500.

For a pittsburgh (and I dont do a very good one) I go at 620 on the grill, if/when I can get 'er there.

HOT.

300-350 is a normal bake range. You're just baking your chicken and/or pork.
__________________
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
Lake Dogs is offline   Reply With Quote


Old 10-25-2011, 07:34 AM   #171
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Wow....

Just wow.

I'll put myself in the doghouse now for thinking what I was gonna say.
tortaboy is offline   Reply With Quote


Old 10-25-2011, 07:41 AM   #172
tortaboy
is One Chatty Farker
 
Join Date: 06-04-11
Location: San Jose, Ca.
Default

Quote:
Originally Posted by Guamaque View Post
"

I just read this thread. So excuse my previous absence. lol. But , WTF people, this is the craziest thread I have ever seen. We have one gentleman, Mr. tortaboy , that asked a specific question in the attempt for further enlightenment and knowledge. As you can see, he then answers his own question, and bashes those that disagree. A baited trap if you will. The original and only question that Mr. tortaboy ask, and really needs an answer to , is this...

" How many of you purposely overcook your grilled meats"

I can answer for the entire BBQ Brethren. Nobody purposely overcooks their grilled meats !!!. If it was purposeful, then that was made to order, and indeed not overcooked !!!

End of story.

Vinny.
Cute....please give an example of "Bashing" though. I don't recall anyone claiming they were being bashed...in fact, they were having fun while answering a real question.

I can site examples of my claim.

But, my real question did have a serious side.

Do you see anyone posting pron of grilled meat that is cooked well done or medium well? Ask yourself why not? Is there REALLY only one acceptable level of doneness?
tortaboy is offline   Reply With Quote


Old 10-25-2011, 08:41 AM   #173
Kathy's Smokin'
Babbling Farker

 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

Quote:
Originally Posted by tortaboy View Post
Do you see anyone posting pron of grilled meat that is cooked well done or medium well?
This hits the nail on the head for me. I had decided very early on in my membership I wouldn't post pron of my well done steaks. That was before I got 'to know' some of my brethren. Now that I know and love you guys I'm okay with taking ribbing from well-done pron. This thread has educated me and my new decision is if I ever figure out how to post pictures (I'll read the thread about it when I'm ready), and if I win my dispute with my internet provider to get out of usage-based bills and back on to unlimited internet, I am definitely going to post well-done pron. I think that is the more honest action (as opposed to hiding) and I'm working at being more honest with myself and others. I think posting well-done pron would give a voice to other well-done brethren like myself, too. You guys are okay and I'm happy to be a member of this fantastic bbq-brethren club even if we're not in the same cooked steak club.
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR]
IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself!
[COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR]
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL]

[B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B]
[B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B]
[COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]
Kathy's Smokin' is offline   Reply With Quote


Thanks from:--->
Old 10-25-2011, 08:52 AM   #174
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
Do you see anyone posting pron of grilled meat that is cooked well done or medium well? Ask yourself why not? Is there REALLY only one acceptable level of doneness?
Yes, there are pictures of steaks, chops, roasts, etc. that are cooked to med well or well done posted regularly. They are not a numerous as pictures of rare- medium steaks, etc., but that is probably because the number of people who prefer their steaks rare- medium are more numerous. That doesn't mean that there is a conspiracy against folks who prefer meat cooked med well - well. Just look at the number of responses to this thread. The number of responses preferring rare - med rare outnumber the med well - well done responses.

The key thing to remember is that no one is forcing anyone to eat meat that they don't like. It's your steak. Eat it cooked however you like it.
__________________
"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 10-25-2011, 09:05 AM   #175
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
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.
I agree completely.
I don't really qualify as a 'Club Member'.
I sear my steaks and eat them Rare.
Burgers I do Med-well. Pork med. to med-well.

(Sushi ??? Room Temperature...)

Smoked meats I do Medium to Medium Well...
Ole Man Dan is offline   Reply With Quote


Old 10-25-2011, 09:24 AM   #176
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Default

Quote:
Originally Posted by Lake Dogs View Post
That's not a challenge, because:

Grilling is ordinarily hot and fast, usually over 450 degrees.
For steaks and other things I prefer medium rare I grill at 500.
For a pittsburgh (and I dont do a very good one) I go at 620 on the grill, if/when I can get 'er there. HOT.
300-350 is a normal bake range. You're just baking your chicken and/or pork.
I agree about the temps. I bought an Infrared Flame Grill to sear steaks.
I can crank that baby up to 1100°.
I sear for a total of about 1.5 minutes at 750 to 1000° then let it rest.
RARE, but with perfect Grill Marks.
Ole Man Dan is offline   Reply With Quote


Thanks from:--->
Old 10-25-2011, 09:40 AM   #177
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

I sort of overcooked a Phlanksteak for Brethren GTR...


__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 10-25-2011, 10:47 AM   #178
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 Phubar View Post
I cooked a Phlanksteak to medium well for Brethren GTR...
I fixed that for you, Phu
__________________
"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: --->
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 03:09 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