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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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07-09-2011, 11:54 PM | #16 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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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.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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07-10-2011, 12:10 AM | #17 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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If you're talking brisket....ok...same for fatties
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
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07-10-2011, 01:18 AM | #18 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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To me, this pic is perfection for steak. If you tried it, I think you would change your tune, bro.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-10-2011, 03:21 AM | #19 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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My question is what don't you like about R-MR meat?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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07-10-2011, 06:50 AM | #20 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-10-2011, 07:22 AM | #21 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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This whole thread has got me hungry. I think I'll have a big arse MR rib-eye for dinner tonight.
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Rick |
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07-10-2011, 07:29 AM | #22 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I used to get twisted when I would make a beautiful medium rare rib roast and my in-laws insisted theirs be cooked to shoe leather. I finally came to the conclusion that if that's the way they like it then that's up to them. I now do 2 roasts when they come for dinner. One for Big Al and I cooked to medium rare, the other for the inlaws cooked to well done. To each his/her own.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-10-2011, 07:45 AM | #23 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I have to admit, I started this thread just as a joke because of all the crap Tim, Groundhog66, was getting because he thinks brisket is overrated. I thought I would take some heat off him.
BUT, I do seriously prefer my steaks medium-medium-well. I don't mind a little pink. But those of you who like them basically just seared, well I don't get that. Mostly the squishy texture. Maybe it is all mental. But... Thanks for not turning this into a flame fest, ... but that is sort of the pot I was trying to stir.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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07-10-2011, 07:50 AM | #24 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I take it you're not a huge carpaccio and/or tartar fan either?
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07-10-2011, 07:53 AM | #25 |
Got Wood.
Join Date: 06-12-11
Location: West Bend,WI
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IMHO that is the perfect steak !!
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Home grown smoke... ☫ Ü |
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07-10-2011, 07:54 AM | #26 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I can't say that I've ever been in a place that serves either. I would be up for trying it, I always try to at least try.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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07-10-2011, 09:37 AM | #27 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Of course, if it's *$ then you need that stuff to make it drinkable.
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07-10-2011, 09:49 AM | #28 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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I hate it when I ask how do you like your steak? and the response is medium well or well done. It is a waste of good meat. I should just put a hot dog on for them, no problem cooking them well done, kinda like a crispy crust on a dog!
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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07-10-2011, 10:04 AM | #29 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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My simple remedy has been to eat by candlelight. I've used it many times to turn a medium rare steak into a delicious well done steak instantaneously.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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07-10-2011, 10:15 AM | #30 |
Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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IMHO, Anything past medium might as well be beef jerky. Of course, if you have a really intensely fatty piece of meat the fat could offset the fact that the meat is dry like the sahara. My personal preference is medium rare, especially with a lean cut like a tenderloin. The flavor of the juice is great and you don't get that flavor once the juice is all cooked out.
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