The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-10-2011, 07:18 PM   #46
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default

Quote:
Originally Posted by Rich Parker View Post
You mean this might be a little under done for you?

Yeah, that ain't happening.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Unread 07-10-2011, 08:12 PM   #47
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Thanks from: --->
Unread 07-10-2011, 09:11 PM   #48
OakPit
is One Chatty Farker
 
Join Date: 03-17-09
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Saiko View Post
At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.
Hard to argue with a warm center...I agree.
__________________
-Tim

Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]
OakPit is offline   Reply With Quote


Unread 07-10-2011, 10:16 PM   #49
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sewerrat View Post
If it ain't bleeding, I ain't eatin
It all depends what you are talking about, lol.
Zin is offline   Reply With Quote


Thanks from:--->
Unread 07-10-2011, 10:27 PM   #50
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

My last steak..



Anyone can call the doneness what they want. I called it perfectly tastey.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Thanks from:--->
Unread 07-10-2011, 11:42 PM   #51
hnd
Full Fledged Farker
 
hnd's Avatar
 
Join Date: 12-13-07
Location: Rock Island, IL
Downloads: 0
Uploads: 0
Default

i refuse to cook steak for my parents over medium. i take it to medium they have to tend it the rest of the way. my mom now eats at medium. my dad is getting there. they used to be well done.
hnd is offline   Reply With Quote


Unread 07-10-2011, 11:50 PM   #52
ChickenWang
Full Fledged Farker
 
Join Date: 06-15-11
Location: Tyler, Tx
Downloads: 0
Uploads: 0
Default

For me I like medium well. If I'm having family and friends over for steaks, I'll cook their steaks how they want them. I have no problem cooking and serving a rare or medium rare steak. To each his/her own, it's a matter of personal taste. If that person eats their meat regardless of how it was cooked, then it was money well spent IMHO.
ChickenWang is offline   Reply With Quote


Thanks from:--->
Unread 07-11-2011, 12:21 AM   #53
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

When I order a steak I ask for medium. A few degrees and a slight color change isnt gonna make a dry steak.

When I order a burger its medium well. I don't play around with ground beef. Alot of burger joints won't even give the option anymore for liability reasons.
Q-Dat is offline   Reply With Quote


Unread 07-11-2011, 12:36 AM   #54
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

As a side note it's funny how supermarket print ads always feature sliced beef in med to med rare. I personally find that appealing to look at. :)))
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 07-11-2011, 01:51 AM   #55
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Downloads: 0
Uploads: 0
Default

If you are at a cookout in this part of Austin TEXAS and ask for medium-well or well, we would surely try to oblige ya...
But you might just wind up being served one of these with a little sauce on it. Not like ya gonna notice a taste difference.



__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

Last edited by Smiter Q; 07-11-2011 at 03:04 AM..
Smiter Q is offline   Reply With Quote


Unread 07-11-2011, 02:02 AM   #56
Al Czervik
Babbling Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Mead, WA
Downloads: 0
Uploads: 0
Default

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.

Just drooled a full mouthful on the keyboard!
__________________
Mongo

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote


Unread 07-11-2011, 05:47 AM   #57
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Saiko View Post
At the risk of further facing the wrath of the Brethren, I have to admit that I am just not a fan of rare beef either, for one simple reason: I don't like a cool center.
It's not the color, blood, taste, texture, it's just that I'm put off by having a nice crusty, warm exterior and then having something cool hit my palate. It throws me off, and I find that I just don't enjoy the meal as much.

It's weird because I don't mind rare Ahi tuna, which has the same crusty exterior but cool interior, but for some reason it just doesn't work for me with beef.

I cook my tri-tips and steaks to 135 or so, which after a rest will give me a warm pink. Sorry, but that's how I like it.
Stated perfectly! The Filet I posted above was concerning when I first cut in to it but it had a warm center and it was below freezing outside so it wasn't going back on the grill. Lol
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is offline   Reply With Quote


Unread 07-11-2011, 06:24 AM   #58
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Rare for me please, especially when you are paying top dollar for a prime cut of meat. The prime cuts have a lower fat content, thus when you cook them, they dry out faster. Flavour is in the juices of the meat, not in the protein itself. You lose that when you go for well done, or even medium. If you have to have a well done steak, you may as well steer clear of the prime cuts and stick to pulled chucky etc, otherwise you're just wasting your money.

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is online now   Reply With Quote


Unread 07-11-2011, 08:48 AM   #59
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokinAussie View Post
The prime cuts have a lower fat content, thus when you cook them, they dry out faster.
In the US a Prime graded steak has the 'most' fat content of the USDA grades...specifically intramuscular fat (marbling). I guess they use the term 'prime' differently down under?
Cook is offline   Reply With Quote


Unread 07-11-2011, 10:31 AM   #60
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Downloads: 3
Uploads: 0
Default

I can't believe that some of you would refuse to cook meat to a guest specifications.

If I were your guest and you told me medium or medium rare only, I would put you in the same boat with the Soup Nazi from Seinfeld. If you didn't argue with me but just served up a bloody piece of meat, I would think your a poor cook.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How long can I hold med rare beef in a cooler? 42BBQ Q-talk 7 12-29-2011 04:47 PM
Rare Brisket Pics..... milehigh Q-talk 26 10-21-2010 08:32 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:48 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts