I love my beef and lamb blue. Throw it on the grill and sear each side, then give it to me. No need for it to even get to rare. You just start losing flavor at that point.
Blue (seared outside, raw inside)
Rare (Red, cool center)
Medium Rare (Red, warm center)
Medium (pink, warm center)
Medium Well (Pink strip in the center, hot)
Well (no pink)
Burnt (no pink, heavy char on outside)
I love my beef and lamb blue. Throw it on the grill and sear each side, then give it to me. No need for it to even get to rare. You just start losing flavor at that point.
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!
If I see blood, it goes back and/or I recommit to being a vegetarian.
Dear children, let us not love with words or tongue but with actions and in truth. 1 John 3:18
There is no fear in love. But perfect love drives out fear, because fear has to do with punishment. 1 John 4:18a
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My option isn't in the survey.
My answer is Central Texas style BBQ.
no sir. Carolina style hands down.Originally Posted by Hal Paul
Post Thanks / Like - 1 Thanks, 0 LaughingCam Pence - "thanks" for this post
Glad to know you can admit when you're wrong.
My husband and I both prefer well done; however, we eat a lot of bison, and it becomes too tough if well done, so we've settled for medium to medium well with our bison. Elk is the same way, medium well. We really don't eat beef much anymore.
Your question was how do I "like" it, as opposed to how do I "eat" it. I prefer steak and burgers medium rare, but I don't eat them that way anymore. Especially burgers. If I knew I would die tonight anyway, I'd have a rare steak for lunch.
Post Thanks / Like - 0 Thanks, 1 LaughingJohn Kennedy - thanks for this funny post
I like mine medium rare (I like it to be warm), but if the cook has to err I'd rather have it raw than medium.
Why is that?
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!
All the way
"Love without holiness disintegrates into sentimentality. Personal integrity is lost. But holiness without love is not holiness at all. In spite of its label, it displays harshness, judgmentalism, a critical spirit, and all its capacity for discrimination end in nit-picking and divisiveness."-Mildred Bangs WynkoopPost Thanks / Like - 1 Thanks, 0 Laughing
I'm with Hal, here, if I had to choose. However, give me Tennessee or Kansas City.
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!
Carolina
Texas
Kansas City
Memphis.
That is the correct way to rank the BBQ.
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!Post Thanks / Like - 1 Thanks, 0 Laughing
So what is the difference between them, as well as any other types?
Dear children, let us not love with words or tongue but with actions and in truth. 1 John 3:18
There is no fear in love. But perfect love drives out fear, because fear has to do with punishment. 1 John 4:18a
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http://minersmix.wordpress.com/2010/...-and-roadkill/
Thanks. They all sound good to me. I guess I would choose Kansas City style first but that maybe what I am used to. Can't recall eating a mustard or clear, vinegar style BBQ but I wouldn't turn it down.
I did some further research on the subject. Having family and my alma mater in the Chicagoland area, plus a restaurant in my area based on Chicago style BBQ, I found these two articles about Chicago BBQ interesting - Article 1 and Article 2.
I liked this quote from article 1And I liked this quote from article 2 -Leon's is the first stop on our movable barbecue feast through the self-described Second City. The inferiority complex implied by that term is deserved when it comes to barbecue. Smoked-meat aficionados generally acknowledge four barbecue capitals: Memphis, Kansas City, Texas and North Carolina. Chicago is, at best, what you might call the Fifth Beatle. Which is to say, a player that no one remembers. But Chicago has long enjoyed a distinctive and lively barbecue scene, as one might expect from a city that poet Carl Sandburg called the "hog butcher for the world." As with the city's fabled blues, barbecue rode the wave of the second Great Migration of African Americans from the rural South who arrived in the 1940s to find work in factories going full-tilt for the war effort. They settled mostly on the south and west sides and brought their taste for barbecue with them.Coming from an eastern European background I am wondering if some of the smoked meats that my dad loves [which I had to endure when I was younger] classifies as a BBQ. Hmmm....the diversity of Texan approaches defy easy description, from sauceless Eastern European-influenced hot-smoked meats.
And I did get a chance to eat Hawaiian BBQ at a Luau last month. But since it was smoked in banana leaves and I am allergic to banana, I passed. But Dad loved it.
Dear children, let us not love with words or tongue but with actions and in truth. 1 John 3:18
There is no fear in love. But perfect love drives out fear, because fear has to do with punishment. 1 John 4:18a
Become an organ donor ~ donatelife.net ~ www.organdonor.gov
You're not quite right, it's sad really.
Memphis
Kansas City
Texas
Carolina
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!
I had a couple guys on my team a few years back, one was from North Carolina and the other was from South Carolina. Both claimed BBQ from their respective state was the best. Since both agreed that pork was the right meat (they were both wrong on that account, beef is the right meat), they decided it must be the sauce, so each made their own sauce in a cook off of sorts, one a vinegar based sauce the other mustard. I really wasn't impressed with either, beef and dry rub is the way to go. Now, I'm not against pork, the best pork chop I've had was cooked Texas pit style.
I mourn for all you misguided children.
I would like to add that when I cook meat I don't put any flavoring in (maybe some salt if I want to but very very rarely do).
"Means we use must be as pure as the ends we seek."
Beef is definitely the right meat. Dry rubbed is definitely the way to go. However, you gotta have some sauce.
Actually, oddly enough...
I'd put San Diego bbq over all of them. Phil's BBQ is uniquely CA, and it's better than anything else I've ever had.
- Ben
Christ is risen from the dead, trampling down death by death! And to those in the tombs, bestowing life!
Χριστὸς ἀνέστη ἐκ νεκρῶν, θανάτῳ θάνατον πατήσας! καὶ τοῖς ἐν τοῖς μνήμασι, ζωὴν χαρισάμενος!Post Thanks / Like - 1 Thanks, 0 Laughing
You all with your high sodium crazy tasting sauces.
"Means we use must be as pure as the ends we seek."Post Thanks / Like - 0 Thanks, 1 Laughing
I'm not a big fan of sauces, unless maybe on ribs, other than that straight dry rub is the way to go.
Thanks for the tip on Phil's, if I'm ever down in SD, I'll give it a try.
Rare for this "dyed in the wool" Westerner.
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First of all, lets clear a few things up first. BBQ is not a verb. So all you folks from up north, when you are grilling hamburgers, you are not having a "bbq," you are just grilling hamburgers and hotdogs. 2nd, real Bar-B-Que is pork so that rules out Texas and Kansas City. 3rd. If there isn't hash and rice to go along with my Bar-B-Que then it doesn't qualify as a "bar-b-que dinner," so that rules out Tennessee (memphis) and Alabama.
That being said, this leave only Carolina as the "real bar-b-que." Within Carolina you then must determine whether you are speaking of North Carolina or South Carolina bar-b-que. In North Carolina it isn't uncommon to find a vinegar based bar-b-que and in South Carolina the common sauce is a mustard base. I prefer the sauce that originated out of Orangeburg County, SC which is sweet sauce that contains a base of both ketchup and mustard.
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Amen.
Um, excuse me, I spent approximately half my Army career "down south", 4/5ths if you want to count my time in Maryland (south of mason dixon, but I won't contest that MD really isn't the south anymore, cause it's not). Nowhere did I call anything even similar to "grilling" BBQ so don't go off on that "you folks up north blather" on me just because I happen to have moved "out west".
Sorry, wasn't trying to paint you in that corner...I was just making a general comment to help qualify this discussion.
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Put the steak in a plastic ziploc and pour some of the stuff that Jesus made at the wedding (white) over it (don't wanna' get involved in THAT discussion here) while the grill heats up - then season with some Lawry's. Like it between medium and medium well. Delicious!!!
John K, definitely marinading is a good way to go before grillin' it! (does not necessarily even have to be "that stuff that Jesus made," but some citrus juice, spices, etc, work well, too)
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~ Stella Adler ~
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No worries, I may have over responded, today was a rough day.
My personal bragging rights as far as BBQ goes is that after learning a bit from here and there, I served some of my own BBQ to some friends from Lockhart, TX (talk about BBQ critics, for them if it isn't from Lockhart it isn't BBQ). At any rate, not only did I meet their standard for BBQ, they changed the way they did BBQ at their house too.
Well, between the Germans down the road in Seguin and the Texians from all over, if you can't get decent bbq in Lockhart, you might as well give up.
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Which is why my friends' approval, then taking lessons from me actually means something.
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My favorite place was down on E. 1st St. in Austin. You ordered and it was served on a piece of butcher paper with bread, cole slaw, and beans in bowls on the table. Nothing fancy - just good food.
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We were in Memphis on our southern trip and ate dinner one night at Central BBQ, a place that has quite a rep in smoked meat circles. Frankly wasn't that impressed. A few nights later we were in Atlanta and ate at Sonny's out in Smyrna - it was much, much better.
The other question would be - does pork qualify as 'red' meat? I mean, they spent all those years peddling it as 'the other white meat'.
Don't really know whether it qualifies as bbq, but it's hard to beat Santa Maria tri tip.
Speaking of BBQ and the different regional styles. I've been trying to convince my wife for several years that we should go on a BBQ themed road trip so we could visit all of the "best" BBQ restaurants in the country. She's not taking me up on my offer, even though I tried to sweeten the deal with antique shopping along the way. :sigh:
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"Means we use must be as pure as the ends we seek."Post Thanks / Like - 0 Thanks, 5 Laughing
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