For All You Barbequers & Meat Cookers

[Pappy]

Growing up, if I wanted to see a cow bleed I could walk across the road with a knife. Ain't gonna happen on my plate. I like mine medium well to well, and that isn't burnt. I'll keep on taking my chances. According to the State of California and their lab rats, I died 20 years ago.

[crokett]

I like mine medium-rare to medium. My wife likes it overcooked. The first time I cooked for her I grilled chicken and it was perfectly done. Then I find out she likes hockey pucks so now when I grill I cook enough for the normal people and leave a piece or two on for her. When I can hammer a nail with it I know it is done.

[Crash2510]

Oh no C-man! Whatever will I do?

I think tommorrow me and my family will have to discuss this over some grilled steak and chicken

I think if you constantly fed a lab animal the same exact thing it is bound to die from something. I know I would want to die if I had to eat dried up burnt meats every day (sinful)

[Warren]

I like my steak cold in the center. I will cook a steak to medium only when properly begged and bribed. If I sometimes get lucky and can get my hands on real beef, ranged raised, no feed lot finish, and properly aged, that I will eat medium. It's the only way to break the muscle down, that I've found. Ranged beef is a whole lot tastier than the stuff you find in restaurants and markets. Sure takes longer to cook though. Tough and tasty beats tender and tasteless in my book.

Pork butts smoke to 195 degrees, easier to pull at that temp. Butts are the only item that get the temp checked. Tri-tips cook until firm to the touch. Brisket smokes until done, flats take seven to eight hours, whole brisket, ten to twelve. Again, it's the feel of the beef that lets me know if it's done.

Chicken cooks until the juices run clear. I allow chicken on "old Smokey" only rarely, a treat for the wife, and fish never see the inside of him.

[leehljp]

This post made me go get some meat out to thaw for hamburgers and smoked chicken and brisket, without even thinking about the consequences. Having had a working 4th of July here in Japan, I am ready for some BBQ, smoked brisket, and grilled chicken and burgers!