The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 09-05-2013, 10:56 PM   #1
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default Chef wanted

Question for potential chef of cooking to order... Or temp. Basically a waitress asked the chef should we ask customers desired done-ness or temp they want cooked for steak. Reality is it is a disaster. Other than us crazy people that actually know cooking temps for steak. Does the average joe in napa valley know the cooking temp for rare, med, and well done? Very bad choice for a chef.

Discuss
Teleking is offline   Reply With Quote


Old 09-05-2013, 10:57 PM   #2
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Ask done-ness, not temp.
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 09-05-2013, 11:00 PM   #3
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

Chef asked for temp
Teleking is offline   Reply With Quote


Old 09-05-2013, 11:00 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Results vary widely. The best restaurants I have seen do this with a color chart to guide the patrons. Others I have seen are pretty random. Only ever seen one that did it with temperatures, and they still said rare, medium etc...the best steakhouses out here, offer ranges. So, rare states on the menu, that the steak will be red inside, charred on the outside, warm to the touch, medium rare will be dark pink on the inside, and hot to the touch, charred on the outside etc...
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 09-05-2013, 11:01 PM   #5
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by Teleking View Post
Chef asked for temp
Chef should be able to correlate done-ness and temperatures. Joe Blow ain't gonna know what temp his med well steak should be...
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Old 09-05-2013, 11:01 PM   #6
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Quote:
Originally Posted by Teleking View Post
Chef asked for temp
That is not surprising, the word descriptions always leave doubt
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 09-05-2013, 11:09 PM   #7
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Maybe put a descriptive legend in the steak section on the menu. Not that customers are idiots.... but something like this is idiot proof because they make selections on how they like to see their steak.

Rare - Center is red and cool
Medium Rare - Center is pink and warm
Medium - Center is pink and hot, outer edges may be light gray.
Medium Well - Center is gray and hot, edges may be more done leaning toward brown.
Well Done - Meat is uniformly brown.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Thanks from:--->
Old 09-05-2013, 11:16 PM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 09-05-2013, 11:19 PM   #9
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
I wouldn't have wanted to even try the 3rd, let alone the 8th attempt after watching the movie Waiting...

I would have just eaten what I had at the table and gone to get a burger when I left.
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from: --->
Old 09-05-2013, 11:25 PM   #10
Teleking
is One Chatty Farker
 
Join Date: 11-10-08
Location: Maine
Default

Quote:
Originally Posted by thirdeye View Post
Maybe put a descriptive legend in the steak section on the menu. Not that customers are idiots.... but something like this is idiot proof because they make selections on how they like to see their steak.

Rare - Center is red and cool
Medium Rare - Center is pink and warm
Medium - Center is pink and hot, outer edges may be light gray.
Medium Well - Center is gray and hot, edges may be more done leaning toward brown.
Well Done - Meat is uniformly brown.
Not sure if you have seen the show on food network but I don't think a menu print is an option. For the record the potential chef dumped a lot of good steak in the trash because everyone expected done to order and not temp that they thought they wanted.

For the recorded I want mine at 125 to 130 and rest.
Teleking is offline   Reply With Quote


Old 09-05-2013, 11:25 PM   #11
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Quote:
Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
After the third time, a good restaurant manager should have stepped in, discussed with you the fact that you clearly are expecting something the restaurant cannot deliver and take care of your bill to that point and ask you to leave.

It should never get to 7 refusals
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from: --->
Old 09-05-2013, 11:37 PM   #12
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by landarc View Post
After the third time, a good restaurant manager should have stepped in, discussed with you the fact that you clearly are expecting something the restaurant cannot deliver and take care of your bill to that point and ask you to leave.

It should never get to 7 refusals
Would you accept a porterhoues that the kitchen cut into to see how red it was on the inside, when you gave specific instructions to cook 4 min on one side & 3 min on the other?He did step in after he fired the line cook he cooked my steak took & care of the tab, my waiter got a 50.00 tip.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 09-05-2013, 11:38 PM   #13
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default Nothing to see here, move along

I can't think of a single reason to order a steak in a dining establishment. Not one. Therefore I'll be moving along.
__________________
357Sig-45ACP-10MM

Last edited by 16Adams; 06-01-2014 at 12:43 PM..
16Adams is online now   Reply With Quote


Old 09-05-2013, 11:45 PM   #14
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by Teleking View Post
Not sure if you have seen the show on food network but I don't think a menu print is an option. For the record the potential chef dumped a lot of good steak in the trash because everyone expected done to order and not temp that they thought they wanted.

For the recorded I want mine at 125 to 130 and rest.
Sorry I don't really watch Food Network, but maybe the server could do some verbal education like they do with wine or the evening specials?? For example ".... and for you madame, a medium rare... excellent choice,.. you can expect a nice warm pink center."
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 09-05-2013, 11:48 PM   #15
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by Bludawg View Post
When I order a steak I tell them how I want it cooked if the grill line cook farks it up I send it back, my record is 7 refusals and the grill man got fired.
Wow, that would have been more fun to watch than a dude eating a 60 ounce T-bone.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 09:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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