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I'm tired of the anti-well done snobs

2456

Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    :rofl: 
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  • SGH
    SGH Posts: 28,988
    Any doner than this is simply over cooking. You may as well be eating cardboard ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnkitchens
    johnkitchens Posts: 5,234
    lwrehm green peppers taste like ass 

    I like green peppers and ass.

    Louisville, GA - 2 Large BGE's
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  • SGH
    SGH Posts: 28,988
    And to think, I actually ate this =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    johnkitchens said:
    lwrehm green peppers taste like ass 

    I like green peppers and ass.
    That makes sense then...
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  • pgprescott
    pgprescott Posts: 14,544
    Hub said:
    pgprescott said:
    It's not blood. Look it up.
     
    Eat what you like, but it would be good to be educated. 
    Oh here we go .. if I don't like my meat the way you do I am uneducated. :o
    You ARE TOTALLY uneducated on this subject. If you think the juice is blood you are wrong. Fact!!!!!

    Go piss down someone else's back and tell them it's rain. Not me. 

    Again, eat what you like, but don't be a moron. 
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  • womaus
    womaus Posts: 256
    Hmmm...

    With Prime Rib my first preference is the end cut. If that's not available I want the middle slice. Weird variance there, but with me it's about the flavor of the end cut that I find appealing, the crust compensates for the drier cut of meat.

    Tenderloin? Rare to medium-rare.

    Burgers? Rare to medium-rare. Try getting that done in a national chain restaurant...next to impossible.

    But, if I was to order my last meal it would be 8 ounces Carpaccio. Then another 8 ounces for dessert.
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  • lwrehm
    lwrehm Posts: 381
    johnkitchens said:
    lwrehm green peppers taste like ass 

    I like green peppers and ass.
    Since they both taste the same, do they really compliment each other?
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  • johnkitchens
    johnkitchens Posts: 5,234
    Yes, but I prefer the ass.

    Louisville, GA - 2 Large BGE's
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  • HeavyG
    HeavyG Posts: 10,380
    Sardonicus said:

    Thank you, @Hub !
    It was gittin' to be a tad tame around here.

    Well done!
    (Ooops)
     =) 

    I agree...that is some A+ level trolling right there.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • pgprescott
    pgprescott Posts: 14,544
    HeavyG said:
    Sardonicus said:

    Thank you, @Hub !
    It was gittin' to be a tad tame around here.

    Well done!
    (Ooops)
     =) 

    I agree...that is some A+ level trolling right there.
    Yeah. But I like it too. 
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  • Wolfpack
    Wolfpack Posts: 3,552
    Kicked back and went ahead and burned the popcorn in expectation of the nights festivities.  
    Greensboro, NC
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    johnkitchens said:
    Yes, but I prefer the ass.
    Me too John, every chance I get. 
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  • Hi54putty
    Hi54putty Posts: 1,873
    I like most things to be well done, just not
    the temp of my meat.
    In my opinion, you are leaving a majority of the experience on the table by overcooking your meat. 
    The benefit of overcooking it is that you can buy the cheapest cuts because it all tastes the same. 

    I can assure you (from experience) that if you order a well done steak at a restaurant you are getting the worst piece of meat they have. In their defense, it doesn't really matter to you. 
    XL,L,S 
    Winston-Salem, NC 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    How can you have any pudding if you don't eat your meat?
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  • RRP
    RRP Posts: 26,453
    edited February 2016

    womaus     said:
    Hmmm...

    With Prime Rib my first preference is the end cut. If that's not available I want the middle slice. Weird variance there, but with me it's about the flavor of the end cut that I find appealing, the crust compensates for the drier cut of meat.



    Not sure how many you cook for, but my wife and I also prefer the seared, tasty part on one side, but the medium rare inside on the flip side. How do I do  that? Reverse sear using a 2.5 to 3.0 inch chunk of PR and then split it in half. That blended taste is a killer!
    Re-gasketing the USA one yard at a time 
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  • blind99
    blind99 Posts: 4,974
    If you don't eat you meat, you can't have any pudding!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Sardonicus
    Sardonicus Posts: 1,700
    edited February 2016
    lwrehm said:
    johnkitchens said:
    lwrehm green peppers taste like ass 

    I like green peppers and ass.
    Since they both taste the same, do they really compliment each other?

    Damn.  You think green peppers and ass taste the same?!
    What kind of rub are you putting on your ass?

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Sardonicus said:
    lwrehm said:
    johnkitchens said:
    lwrehm green peppers taste like ass 

    I like green peppers and ass.
    Since they both taste the same, do they really compliment each other?

    Damn.  You think green peppers and ass taste the same?!
    What kind of rub are you using on your ass?

    Head country. 
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  • GregW
    GregW Posts: 2,678
    RRP said:

    womaus     said:
    Hmmm...

    With Prime Rib my first preference is the end cut. If that's not available I want the middle slice. Weird variance there, but with me it's about the flavor of the end cut that I find appealing, the crust compensates for the drier cut of meat.



    Not sure how many you cook for, but my wife and I also prefer the seared, tasty part on one side, but the medium rare inside on the flip side. How do I do  that? Reverse sear using a 2.5 to 3.0 inch chunk of PR and then split it in half. That blended taste is a killer!
    Beautifully prepared 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    There is no blood in steak. For what it is worth

    it's ok to like it the way you like it. But blood? Ain't none


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • DMW
    DMW Posts: 13,836
    Darby_Crenshaw said:
    There is no blood in steak. For what it is worth

    it's ok to like it the way you like it. But blood? Ain't none


    Whatever...next thing you know someone will be claiming the earth is round and not the center of the universe....
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • pgprescott
    pgprescott Posts: 14,544
    Darby_Crenshaw said:
    There is no blood in steak. For what it is worth

    it's ok to like it the way you like it. But blood? Ain't none


    That's what those "snobs" are referring to when they get on their soap box. It's not totally that someone likes ruined meat, it's that they are ignorant to what they are eating in general. 
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  • johnnyp
    johnnyp Posts: 3,932
    DMW said:
    Whatever...next thing you know someone will be claiming the earth is round and not the center of the universe....
    Wait, what?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Mattman3969
    Mattman3969 Posts: 10,458
    You guys have done skeered the OP off!!  Or there's a troll in da house

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnnyp
    johnnyp Posts: 3,932
    Mattman3969 said:
    You guys have done skeered the OP off!!  Or there's a troll in da house
    My votes for troll. That guy was way too cantankerous too soon.  Seemed like he was looking for a fight.....well, an Internet fight
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Chubbs
    Chubbs Posts: 6,929
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @chubbs - why did you pull that meat before it was fully cooked?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • pgprescott
    pgprescott Posts: 14,544
    Chubbs said:
    That looks great @Chubbs! Good thing you didn't grill up some ass tasting green peppers, whew! 
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