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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-09-2011, 11:54 PM   #16
LoneStarMojo
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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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Unread 07-10-2011, 12:10 AM   #17
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If you're talking brisket....ok...same for fatties
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Unread 07-10-2011, 01:18 AM   #18
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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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Unread 07-10-2011, 03:21 AM   #19
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My question is what don't you like about R-MR meat?
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Unread 07-10-2011, 06:50 AM   #20
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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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Unread 07-10-2011, 07:22 AM   #21
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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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Unread 07-10-2011, 07:29 AM   #22
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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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Unread 07-10-2011, 07:45 AM   #23
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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.

Quote:
Originally Posted by Pyle's BBQ View Post
My question is what don't you like about R-MR meat?
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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Unread 07-10-2011, 07:50 AM   #24
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I take it you're not a huge carpaccio and/or tartar fan either?
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Unread 07-10-2011, 07:53 AM   #25
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Quote:
Originally Posted by Boshizzle View Post
To me, this pic is perfection for steak. If you tried it, I think you would change your tune, bro.


IMHO that is the perfect steak !!
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Unread 07-10-2011, 07:54 AM   #26
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Quote:
Originally Posted by Cook View Post
I take it you're not a huge carpaccio and/or tartar fan either?
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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Unread 07-10-2011, 09:37 AM   #27
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Quote:
Originally Posted by LMAJ View Post
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.
That's how I feel when people insist on covering up good coffee with cream, sugar, vanilla syrup, carmel, chocolate and whipped cream :)

Of course, if it's *$ then you need that stuff to make it drinkable.

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Unread 07-10-2011, 09:49 AM   #28
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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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Unread 07-10-2011, 10:04 AM   #29
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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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Unread 07-10-2011, 10:15 AM   #30
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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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