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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, 07:48 AM | #121 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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10-24-2011, 08:01 AM | #122 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Right back atcha!
I know you have never eaten chicken prepared to FDA regulations because of two facts 1) No chef would ever do it 2) The human mandible could not tolerate the strain!
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Hold my dang beer... |
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10-24-2011, 08:27 AM | #123 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
If god had meant us to eat raw meat, he would not have made thoroughly cooked meat so yummy. |
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10-24-2011, 08:41 AM | #124 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Question for you undercookers to ponder?
If undercooked meat is SOOOOO tasty, why do you do your que low and slow? 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. Any of you that hardcore? I think you all wanna be on our team, you just are afraid to admit it. |
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10-24-2011, 08:59 AM | #125 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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Thanks from:---> |
10-24-2011, 09:40 AM | #126 |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
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I want to hear my steaks MOO!
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"Two Hungry Hogs" bbq team Pit Boss Brunswick, Weber Genesis Gold |
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10-24-2011, 10:04 AM | #127 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Regardless of how I like my steaks, lamb, porkchops or what have you, 9 pages for a thread in 24 hours is impressive.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
10-24-2011, 10:40 AM | #128 | |
Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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Quote:
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Thanks from:---> |
10-24-2011, 10:42 AM | #129 |
Full Fledged Farker
Join Date: 12-13-07
Location: Rock Island, IL
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10-24-2011, 10:46 AM | #130 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Beef:
NY Strip and Rib Eye (Medium Rare or even Pittsburgh when you can find someone that knows what it is and how do to it properly) Filet and T-Bone (Medium Rare) Prime Rib (Medium, but not usually grilled) Most other beef cuts as steak or hamburger (Medium Well) Fowl (depends on how eating it, straight up just barely done is my favorite, but cooked to oblivion and falling apart in many dishes can be awesome too) Fish (depends on the fish; for example I love sushi and sashimi, and tuna when not eaten raw and is still fresh is best RARE, love it fried [tough to beat a fried grouper poboy], blackened redfish is AWESOME, etc.) Pork (cooked completely; which means NOT grilled. A loin can be best done at around 140 degrees, butt's, shoulders, etc. more in the range of 205 degrees, and ribs I like them pull cleanly from the bone, so that's probably around 185 degrees) Deer (I usually dont care for it grilled, but just the right cut, all the fat removed and all the blood drained, medium rare can be awesome, but I prefer it cubed and fried or made into an almost fatless hamburger used in chili) Bison (dont care for it much, otherwise see Deer above) Possum (I dont but some do) Squirrel (refer to Possum) Neighbors Cat (best grilled slowly to medium well, with tandoori seasonings) Neighbor [after he's pi**ed-off that you cooked his cat] (refer to Pork above) ^^^ point of note: I AM in the shadow of where they filmed "Fried Green Tomatos", and trust me, 'round here, The Secret IS In The Sauce
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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 11:23 AM.. |
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10-24-2011, 11:01 AM | #131 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-24-2011, 11:13 AM | #132 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Perhaps I forgot more seafood:
Oysters (RAW baby, but a good oyster roast is nice, and a fried oyster poboy done right is tough to beat) Shrimp (even sushi will cook 'em; like chicken, lightly done is best) Ok, Guerry, what did I miss?
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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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10-24-2011, 11:16 AM | #133 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Lamb, Dog. Lamb. Or, maybe you just don't like it?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-24-2011, 11:19 AM | #134 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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I'm trying to think if I've ever had it... I'm a food adventure seeker (not bugs n stuff though), and I dont know that I can remember ever having it... I forgot one:
snails (grilled like shrimp, lightly done) And I DONT MEAN SLUGS
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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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10-24-2011, 05:06 PM | #135 | |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Quote:
I sit corrected. Makes sense, blood is in the veins, not the tissue. Doesn't change how I feel, though. There's so much food it the world to be adventurous with I can live without the adventure of trying to desensitize myself and eat non-blood bloody steak with a texture that feels so gross I gag on it because chewing it feels worse. I love the taste and texture of well-done steak, it makes me happy, makes my mouth happy and my joy spreads to everyone around me. Looks like that's one thing about me that doesn't need to be fixed.
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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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