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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, 02:55 PM | #46 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 02:58 PM | #47 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 03:01 PM | #48 | |
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, 03:11 PM | #49 |
On the road to being a farker
Join Date: 10-06-11
Location: Olney, IL
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I'm a new member so I'll take some grief. Anything coming off my grill is well done, no pink. When I was 12 years old, me a friend and his dad went to a steakhouse for dinner. Me and my buddy thought it would be a good idea to order our steaks rare. Then we got to goofin around about it. When the steaks got there we both cut into them, it was a blood pooling experience, literally. They were cold, heck the mushrooms that came with it were still semi-frozen, and stretched off the fork. My friends old man made us sit there and eat everything. No sending them back no complaining. That's what we ordered, that's what we got. Traumatized me to the point of whether or not it has been cooked to the safe temp if there is pink it is still going to make me sick. I have tried to get over it and 18 years later I just can't push through it.
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Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM) |
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Thanks from:---> |
10-23-2011, 03:18 PM | #50 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Sorry, I didnt meat to "bust your chops" with the earlier comment. I try to keep my comments relating to barbecue.
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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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Thanks from:---> |
10-23-2011, 03:18 PM | #51 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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danparker77,
Welcome to the club. See Ron, I'm not the only one with "The animal is still bleeding if it is red" phobia. |
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10-23-2011, 03:22 PM | #52 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 03:25 PM | #53 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Here's a serious question for all you undercookers..... IF it was "Discovered" that chicken is safe to eat rare, would you cook and eat your chicken rare? If not, why not? |
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10-23-2011, 03:30 PM | #54 | |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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As far as beef goes, hey I'm a rare-dang near raw meat guy. You've heard people say "Cut off it's horns and wipe it's butt." Not for me. Leave the horns on so I have something to hold onto. Since I don't like my steak handled too much, wiping it's butt is optional. |
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Thanks from: ---> |
10-23-2011, 03:36 PM | #55 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Not only are you not in the club, I think you made some of the hard core undercookers grimace. |
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10-23-2011, 03:39 PM | #56 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I rather have my steaks at medium or medium well, I would say the majority of the steaks are cook medium well.
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10-23-2011, 03:41 PM | #57 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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10-23-2011, 03:44 PM | #58 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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Mooo baby mooo,
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10-23-2011, 03:45 PM | #59 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-23-2011, 03:46 PM | #60 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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My usual comment, when asked how I like my steak:
"I like my steak so rare, that if theres a good vet in the house, he might be able to save it!" Cheers! Bill
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A butterflies wings. About to bring down everything... |
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