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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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10-24-2011, 05:39 PM | #136 | |||
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Join Date: 09-25-11
Location: Follansbee, Wv
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10-24-2011, 06:35 PM | #137 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Originally Posted by tortaboy
Question for you undercookers to ponder? If undercooked meat is SOOOOO tasty, why do you do your que low and slow? BECAUSE, grilling is hot and fast and best used with good tender cuts of meat that are nicely marbled. Barbecue is the art of taking really crappy cuts of meat, the ones given to slaves (ala. NOT high on the hog), and to render the fat so as the meat is moist and tender, and to do this you must cook low n slow. This, my friend, is called BARBECUE, and has nothing to do with grilling. Didn't I make that point to start with? I would suggest that before you go off making more of an *** of yourself you actually read a little about the definition and history of barbecue. THEN, learning how to take that crappy cut of meat and turn it into a succulent piece of barbecue so good you'll "slap yo mama" is another thing altogether. It's taken me 20 years+-, but I think I finally have most of it down. It took LOTS of practice and frankly throwing away a few hundred dollars of meat along the way. If you cooked low and fast, you would get some smoke on the outside, but the inside would still be nice and bloody....er juicy. Not tender. Extremely tough, and not juicy at all. Tell you what, try this yourself. You might actually learn why grilling and barbecue have little or nothing to do with one another.
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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 Last edited by Lake Dogs; 10-24-2011 at 07:16 PM.. |
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10-24-2011, 06:45 PM | #138 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Can't have it both ways tortaboy, and can't hide by taking the position that you are the interpreter for a benevolent deity You quote conditions and temps that you think mean safety because that is what you believe learned from some authority body and not experience, yet you eat chicken according to another completely contrary belief. You've never heard of cerviche, escabeche, carpaccio, tartare,sashimi,poulet de bresse, toriwasa,gyu no tataki, basashi but you still think you have a case for deriding other peoples more informed decisions and choices? Naaah, you are trolling bro. Credit where credit is due, you got a lot of attention for an insecure wood eater!!
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Hold my dang beer... Last edited by buccaneer; 10-24-2011 at 07:14 PM.. |
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10-24-2011, 06:50 PM | #139 | |
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Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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I had to think back to the time I had that metallic taste when eating non-blood bloody meat. I think it's the time I went to a posh restaurant and ordered a venison tapas. It grossed me out as all get out but like the trooper I am I tried it anyway. Even my partner couldn't eat it oozing that way but our dog loved it! I think it looked close to one of the first two steak pictures that was posted earlier in this thread. Maybe I was tasting buckshot, I don't know. That's the only piece of meat I ever tried to eat pulled that early from cooking, was almost just seared and then pulled it off after a short pause. I can't say that I've ever had the metallic taste in a steak that just had pink, though. I don't eat short-cooked meat often, I already know I don't like it, but sometimes I have to prove I'll try it or I do to save someone's feelings. I think I should think of my own feelings from now on, especially if I asked for well done and they try to sneak less done in. I'm giving them the wrong message by choking it down or sneaking it on to someone else's plate. It's amazing how many people invite me over and look or talk upset when I ask for my steak well done. I say, if you don't want to cook a steak for a guest you've invited for dinner the way they like it, don't serve steak. There's lots of other things to eat. I don't serve well done roast beef when I invite those people over because they will be unhappy with the food in front of them. I'd rather have fun together, drink (etc.) too much and serve something that makes everyone feel fantastic. Life's too short to create problems that don't need to exist. I'd rather party.
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[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] |
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10-24-2011, 07:07 PM | #140 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I read the post you made after this one but thought quoting this may be more useful to you. Look at the language you have used and the way you used it and it is all right there in front of you, you are onto it. This is about perception, emotional negative judgement and you wonder in the following post about the taste and how come it happened that time but not others. The mind is a powerful thing, and it is very hard to overcome perceptions....and you don't have to if you don't want to. I think the point I am making by posting here is that it isn't cool to shove your views onto someone else when those views are not any more valid. And you don't do that. So, on that point I want to say that I support you 100 percent on your right to get the steak cooked the way you ordered it at a restaurant...and you have every right to send it back and also to question the integrity of an establishment that can't...or worse IMO...won't cook food to the desired doneness a customer wants. Outrageous behaviour. They are now assuming the position of deciding how a customer should enjoy their food?? Not on. Same at a friends house for dinner, I feel your pain but that is tricky isn't it, because we are under a social obligation to be a good guest. Australians in general grill food till it is extraordinarily overdone, or at least that was a 'BBQ' when I was growing up. I have eaten thousands of meats that I just hated. All because I was taking the hosts feeling into account. I found so many excuses not to go to BBQ's So that is my call on myself. I won't show a host that I am not pleased, but for me that is easy because I am operating from a desire point of view. For you, it is overcoming an emotional reaction of "Gross-gagging-disgust' and none of that is preference. Do you see what I am getting at? Geez, I hope I am coming across in the right way and being perceived as wanting to help.
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10-24-2011, 07:43 PM | #141 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Many restaurants have tried to serve me rare and medium-rare. I eat it because I'm hungry, I'm paying for it, and I'm most of all scared of what they will do to it if I send it back. I still like medium. It satisfies me the most.
(ordering medium well usually gets me medium as shown in the chart a few pages back)
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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10-24-2011, 08:38 PM | #142 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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It's not you that needs to be fixed...it's THEM! |
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10-24-2011, 08:40 PM | #143 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-24-2011, 08:46 PM | #145 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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You may want to pull the sticks out of some of your members A##'S. After being away all day I get blasted like this is some serious conversation. Apparently raw meat removes any resembleances of a sense of humor (You, Michael, and Wv Smoke excepted). Last edited by tortaboy; 10-24-2011 at 09:16 PM.. |
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10-24-2011, 08:49 PM | #146 |
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Join Date: 09-17-05
Location: Mooresville, NC
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Please end the nonsense or the thread will be closed
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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10-24-2011, 08:54 PM | #147 |
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Join Date: 09-25-11
Location: Follansbee, Wv
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I don't recall blasting you myself, but if you taste good rare...just saying.
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10-24-2011, 08:58 PM | #148 |
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Join Date: 09-25-11
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Sorry MilitantSquatter...no offense intended.
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10-24-2011, 09:20 PM | #149 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Kumbaya Not sure how this thread turned so serious today. I thought we were just having fun and discussing our preference as to how we like our meat cooked. |
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10-24-2011, 09:25 PM | #150 |
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