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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, 11:04 PM | #166 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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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. |
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10-24-2011, 11:11 PM | #168 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Anyway, the other three are out trying sashimi LOL Cap
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Hold my dang beer... |
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10-25-2011, 05:42 AM | #169 | |
On the road to being a farker
Join Date: 03-25-11
Location: Nimitz Hill
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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.
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" Don't ask me who I am " CENTRIXS Last edited by Ron_L; 10-25-2011 at 06:59 AM.. Reason: Fixed broken quote |
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10-25-2011, 06:39 AM | #170 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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.
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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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10-25-2011, 07:34 AM | #171 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Wow....
Just wow. I'll put myself in the doghouse now for thinking what I was gonna say. |
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10-25-2011, 07:41 AM | #172 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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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? |
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10-25-2011, 08:41 AM | #173 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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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.
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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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10-25-2011, 08:52 AM | #174 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-25-2011, 09:05 AM | #175 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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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... |
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10-25-2011, 09:24 AM | #176 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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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. |
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Thanks from:---> |
10-25-2011, 09:40 AM | #177 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I sort of overcooked a Phlanksteak for Brethren GTR...
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-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 |
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10-25-2011, 10:47 AM | #178 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I fixed that for you, Phu
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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