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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 10-23-2011, 02:31 PM   #31
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Unread 10-23-2011, 02:34 PM   #32
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Quote:
Originally Posted by bigabyte View Post
I like my steaks how I like my women............with a nice juicy warm pink center. Count me in towards the medium rare crowd.
Bigabyte,

are there some skeletons in your closet, literally?
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Unread 10-23-2011, 02:38 PM   #33
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http://www.colinmcnulty.com/blog/200...-a-blue-steak/
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Last edited by NorthwestBBQ; 10-23-2011 at 02:58 PM..
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Unread 10-23-2011, 02:39 PM   #34
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Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?
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Unread 10-23-2011, 02:40 PM   #35
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Quote:
Originally Posted by NorthwestBBQ View Post
If the temp of the meat is in the safe zone it is not undercooked. I shoot for 135F. What temp do you like?
Depends what I'm cooking and how hot I'm cooking.

Definitely higher than 135F. If safe cooking guidelines drop to 125 or 120 in the future, would that be the new temp you are looking for?

Actually, a little pink is okay for my preference. A lot of pink may be safe, but is just nasty for my taste. YMMV....and does.
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Unread 10-23-2011, 02:42 PM   #36
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I like my steaks just barely medium. the point where the meat loses its raw texture
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Unread 10-23-2011, 02:43 PM   #37
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Quote:
Originally Posted by Ron_L View Post
Interesting discussion so far. I've already mentioned my preferences. I prefer the texture, tenderness and flavor better at rare to med rare. For those who prefer steaks medium well or well done, what is it that makes that your preference?
Since you asked.....

This may sound weird....but eating rare meat reminds me that I am eating the flesh of some animal. My gag reflex starts at medium rare.

Cook it to medium or medium well and it longer reminds me that I am actually eating something that was once alive.
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Unread 10-23-2011, 02:44 PM   #38
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Here's another chart:



http://whatscookingamerica.net/Information/MeatTemperatureChart.htm
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Unread 10-23-2011, 02:45 PM   #39
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Quote:
Originally Posted by NorthwestBBQ View Post

Michael,

Great Pics.

But...who wrote the verbiage? You?
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Unread 10-23-2011, 02:46 PM   #40
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Quote:
Originally Posted by NorthwestBBQ View Post
Beef and Lamb Cooking Temperature Chart


Roasts, Steaks & Chops

Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion
Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion
Medium
140 to 145 degrees F
center is light pink, outer portion is brown
Medium Well
150 to 155 degrees F
not pink
Well Done
160 degrees F and above
steak is uniformly brown throughout

Ground Meat

160 to 165 degrees F


no longer pink but uniformly brown throughout

Just out of curiousity....Why do you not like your ground meat pink? Fear of E coli or just random?
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Unread 10-23-2011, 02:48 PM   #41
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Quote:
Originally Posted by tortaboy View Post
Since you asked.....

This may sound weird....but eating rare meat reminds me that I am eating the flesh of some animal. My gag reflex starts at medium rare.

Cook it to medium or medium well and it longer reminds me that I am actually eating something that was once alive.
It does sound weird You are eating the flesh of some animal, no matter how you cook it.
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Unread 10-23-2011, 02:50 PM   #42
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Quote:
Originally Posted by Ron_L View Post
It does sound weird You are eating the flesh of some animal, no matter how you cook it.
True, but I'm guessing if I walked into a slaughterhouse, I wouldn't be eating meat for a long while either!
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Unread 10-23-2011, 02:50 PM   #43
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Quote:
Originally Posted by tortaboy View Post
Just out of curiousity....Why do you not like your ground meat pink? Fear of E coli or just random?
That's not his preference, it's the standard guidance for ground meat. If you grind your own you can cook it however you like it, but with commercially ground meat the recommendation is 160 - 165.
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Unread 10-23-2011, 02:51 PM   #44
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Quote:
Originally Posted by tortaboy View Post
Michael,

Great Pics.

But...who wrote the verbiage? You?
Those are crappy pics, it's from the internet.
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Unread 10-23-2011, 02:52 PM   #45
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Quote:
Originally Posted by Ron_L View Post
It does sound weird You are eating the flesh of some animal, no matter how you cook it.
Ron,

I'm gonna turn it around on you. If you soaked uncooked meat in acid cerveche style (I guess that makes it safe to eat)? would you appreciate it not cooked at all? It DEFINITELY would be juicy.
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