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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Pork loin cooked to 195 degrees...mmmm
Yes, that's a lie. It tastes terrible. At my brother in law's request,
I smoked a port loin for a couple of hours, then threw it on the grill. I pulled it when the internal temp hit 160, cut it half kept on half and threw the other back on the grill BIL is fanatic about having his meat cooked completely threw. Well done doesn't even describe how he likes it. The damn thing caught fire and he still wasn't happy. The other half was spectacular. The half he ate from was AWFUL. Why do people like their meat that way???? |
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On 7 Sep 2004 20:05:41 -0700, (Higgins) wrote:
>Yes, that's a lie. It tastes terrible. At my brother in law's request, >I smoked a port loin for a couple of hours, then threw it on the >grill. I pulled it when the internal temp hit 160, cut it half kept on >half and threw the other back on the grill BIL is fanatic about >having his meat cooked completely threw. Well done doesn't even >describe how he likes it. The damn thing caught fire and he still >wasn't happy. The other half was spectacular. The half he ate from was >AWFUL. Why do people like their meat that way???? <SNIP> I can't stand hard eggs. Over easy yes. Same thing. Bruce |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I certainly don't get it. Bloody meat tastes good! Everything else has this bitter, flat taste to it. kili |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I certainly don't get it. Bloody meat tastes good! Everything else has this bitter, flat taste to it. kili |
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kilikini wrote:
> "Higgins" > wrote in message > om... > >>Yes, that's a lie. It tastes terrible. At my brother in law's request, >>I smoked a port loin for a couple of hours, then threw it on the >>grill. I pulled it when the internal temp hit 160, cut it half kept on >>half and threw the other back on the grill BIL is fanatic about >>having his meat cooked completely threw. Well done doesn't even >>describe how he likes it. The damn thing caught fire and he still >>wasn't happy. The other half was spectacular. The half he ate from was >>AWFUL. Why do people like their meat that way???? > > > > I certainly don't get it. Bloody meat tastes good! Everything else has > this bitter, flat taste to it. For me, it is about the texture of what I am chewing. I prefer my steak cooked medium. When I was younger, I would not even consider eating a steak unless it was well-done. The same holds true for certain veggies and fruits. I cannot stand raw tomatoes or anything to do with mushrooms, simply because the texture does not appeal to me. > kili David |
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kilikini wrote:
> "Higgins" > wrote in message > om... > >>Yes, that's a lie. It tastes terrible. At my brother in law's request, >>I smoked a port loin for a couple of hours, then threw it on the >>grill. I pulled it when the internal temp hit 160, cut it half kept on >>half and threw the other back on the grill BIL is fanatic about >>having his meat cooked completely threw. Well done doesn't even >>describe how he likes it. The damn thing caught fire and he still >>wasn't happy. The other half was spectacular. The half he ate from was >>AWFUL. Why do people like their meat that way???? > > > > I certainly don't get it. Bloody meat tastes good! Everything else has > this bitter, flat taste to it. For me, it is about the texture of what I am chewing. I prefer my steak cooked medium. When I was younger, I would not even consider eating a steak unless it was well-done. The same holds true for certain veggies and fruits. I cannot stand raw tomatoes or anything to do with mushrooms, simply because the texture does not appeal to me. > kili David |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I think most ppl just don't realize that its totally safe to have it nice and juicy...and they are too scared to try it, (like little kids)... |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I think most ppl just don't realize that its totally safe to have it nice and juicy...and they are too scared to try it, (like little kids)... |
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> "Higgins" > wrote in message .... >> Yes, that's a lie. It tastes terrible. At my brother in law's request, >> I smoked a port loin for a couple of hours, then threw it on the >> grill. I pulled it when the internal temp hit 160, Try 145 to 150 for even better. >> The half he ate from was >> AWFUL. Why do people like their meat that way???? Upbringing I think. People are taught by their parents that meat should be dead and no blood running from it. Many years ago it was OK to cook pork to a high temperature because it was fatty and could take the heat and there was the possibility of trichinosis. That has changed. At home we always had all meats well done. Fortunately, my wife taught me different, but I admit, at first I was a bit fearful to eat it pink. Now I'll eat some raw. Ed http://pages.cthome.net/edhome |
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> "Higgins" > wrote in message .... >> Yes, that's a lie. It tastes terrible. At my brother in law's request, >> I smoked a port loin for a couple of hours, then threw it on the >> grill. I pulled it when the internal temp hit 160, Try 145 to 150 for even better. >> The half he ate from was >> AWFUL. Why do people like their meat that way???? Upbringing I think. People are taught by their parents that meat should be dead and no blood running from it. Many years ago it was OK to cook pork to a high temperature because it was fatty and could take the heat and there was the possibility of trichinosis. That has changed. At home we always had all meats well done. Fortunately, my wife taught me different, but I admit, at first I was a bit fearful to eat it pink. Now I'll eat some raw. Ed http://pages.cthome.net/edhome |
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"David Goldstein" > wrote in message ... > kilikini wrote: > > "Higgins" > wrote in message > > om... <snip> The same holds true for certain veggies and fruits. I cannot stand > raw tomatoes or anything to do with mushrooms, simply because the > texture does not appeal to me. > > > kili > > David > If the good Lord ever made anything that tastes better than a fresh home grown tomato he never let this po' country boy taste it! Michael |
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"David Goldstein" > wrote in message ... > kilikini wrote: > > "Higgins" > wrote in message > > om... <snip> The same holds true for certain veggies and fruits. I cannot stand > raw tomatoes or anything to do with mushrooms, simply because the > texture does not appeal to me. > > > kili > > David > If the good Lord ever made anything that tastes better than a fresh home grown tomato he never let this po' country boy taste it! Michael |
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> >
> If the good Lord ever made anything that tastes better than a fresh home > grown tomato he never let this po' country boy taste it! > > Michael > > > only two things that money can't buy, that's true love and home grown tomatos. or at least that's what is says in the song. joe |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I ask for a blood rare end cut when getting prime rib. Steaks Rare. Pork - cooked but not dead Chicken - moist. |
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"Higgins" > wrote in message om... > Yes, that's a lie. It tastes terrible. At my brother in law's request, > I smoked a port loin for a couple of hours, then threw it on the > grill. I pulled it when the internal temp hit 160, cut it half kept on > half and threw the other back on the grill BIL is fanatic about > having his meat cooked completely threw. Well done doesn't even > describe how he likes it. The damn thing caught fire and he still > wasn't happy. The other half was spectacular. The half he ate from was > AWFUL. Why do people like their meat that way???? I ask for a blood rare end cut when getting prime rib. Steaks Rare. Pork - cooked but not dead Chicken - moist. |
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Stephen Russell wrote:
> > I ask for a blood rare end cut when getting prime rib. > > Steaks Rare. > Pork - cooked but not dead > Chicken - moist. > > ok, I've gotta ask. How do you get a blood rare end cut? If it were blood rare at the end the rest of it wouldn't have even gotten started yet. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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Stephen Russell wrote:
> > I ask for a blood rare end cut when getting prime rib. > > Steaks Rare. > Pork - cooked but not dead > Chicken - moist. > > ok, I've gotta ask. How do you get a blood rare end cut? If it were blood rare at the end the rest of it wouldn't have even gotten started yet. -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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On Sat, 11 Sep 2004 09:57:17 -0400, Steve Calvin
> wrote: >Stephen Russell wrote: > >> >> I ask for a blood rare end cut when getting prime rib. >> >> Steaks Rare. >> Pork - cooked but not dead >> Chicken - moist. >> >> > >ok, I've gotta ask. How do you get a blood rare end cut? If it were >blood rare at the end the rest of it wouldn't have even gotten started >yet. It's an illusion. The meat is cooked under pressure in an Autosham after first being browned off [also in the Autosham].. You can indeed get an end cut which is rare - and that consistency extends throughout the whole roast. Harry |
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On Sat, 11 Sep 2004 09:57:17 -0400, Steve Calvin
> wrote: >Stephen Russell wrote: > >> >> I ask for a blood rare end cut when getting prime rib. >> >> Steaks Rare. >> Pork - cooked but not dead >> Chicken - moist. >> >> > >ok, I've gotta ask. How do you get a blood rare end cut? If it were >blood rare at the end the rest of it wouldn't have even gotten started >yet. It's an illusion. The meat is cooked under pressure in an Autosham after first being browned off [also in the Autosham].. You can indeed get an end cut which is rare - and that consistency extends throughout the whole roast. Harry |
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On Sat, 11 Sep 2004 09:57:17 -0400, Steve Calvin
> wrote: >Stephen Russell wrote: > >> >> I ask for a blood rare end cut when getting prime rib. >> >> Steaks Rare. >> Pork - cooked but not dead >> Chicken - moist. >> >> > >ok, I've gotta ask. How do you get a blood rare end cut? If it were >blood rare at the end the rest of it wouldn't have even gotten started >yet. It's an illusion. The meat is cooked under pressure in an Autosham after first being browned off [also in the Autosham].. You can indeed get an end cut which is rare - and that consistency extends throughout the whole roast. Harry |
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Harry Demidavicius wrote:
>> >>ok, I've gotta ask. How do you get a blood rare end cut? If it were >>blood rare at the end the rest of it wouldn't have even gotten started >>yet. > > > It's an illusion. The meat is cooked under pressure in an Autosham > after first being browned off [also in the Autosham].. You can indeed > get an end cut which is rare - and that consistency extends throughout > the whole roast. > > Harry Thanks Harry, but what's an Autosham? I "googled" for it but didn't find much of anything except for mentions of it by you. What the devil is it? I'm assuming that it's some sort of preasure cooker, but a standard one or something different? -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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Harry Demidavicius wrote:
>> >>ok, I've gotta ask. How do you get a blood rare end cut? If it were >>blood rare at the end the rest of it wouldn't have even gotten started >>yet. > > > It's an illusion. The meat is cooked under pressure in an Autosham > after first being browned off [also in the Autosham].. You can indeed > get an end cut which is rare - and that consistency extends throughout > the whole roast. > > Harry Thanks Harry, but what's an Autosham? I "googled" for it but didn't find much of anything except for mentions of it by you. What the devil is it? I'm assuming that it's some sort of preasure cooker, but a standard one or something different? -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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On Sat, 11 Sep 2004 19:18:22 -0400, Steve Calvin
> wrote: >Harry Demidavicius wrote: > >>> >>>ok, I've gotta ask. How do you get a blood rare end cut? If it were >>>blood rare at the end the rest of it wouldn't have even gotten started >>>yet. >> >> >> It's an illusion. The meat is cooked under pressure in an Autosham >> after first being browned off [also in the Autosham].. You can indeed >> get an end cut which is rare - and that consistency extends throughout >> the whole roast. >> >> Harry > >Thanks Harry, but what's an Autosham? I "googled" for it but didn't >find much of anything except for mentions of it by you. What the devil >is it? I'm assuming that it's some sort of preasure cooker, but a >standard one or something different? It's one of a couple of brands of computer controlled multi power source pressure aided ovens used in restaurants. You can throw in several roasts [or whatevers] and program the machine to do precise cooking/baking/roasting duties to get the food to where you want it and to hold it there for lengthy periods of time. Very usefull equipment and I bet there's not a decent beef house in North America who doesn't use one. Harry |
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On Sat, 11 Sep 2004 19:18:22 -0400, Steve Calvin
> wrote: >Harry Demidavicius wrote: > >>> >>>ok, I've gotta ask. How do you get a blood rare end cut? If it were >>>blood rare at the end the rest of it wouldn't have even gotten started >>>yet. >> >> >> It's an illusion. The meat is cooked under pressure in an Autosham >> after first being browned off [also in the Autosham].. You can indeed >> get an end cut which is rare - and that consistency extends throughout >> the whole roast. >> >> Harry > >Thanks Harry, but what's an Autosham? I "googled" for it but didn't >find much of anything except for mentions of it by you. What the devil >is it? I'm assuming that it's some sort of preasure cooker, but a >standard one or something different? It's one of a couple of brands of computer controlled multi power source pressure aided ovens used in restaurants. You can throw in several roasts [or whatevers] and program the machine to do precise cooking/baking/roasting duties to get the food to where you want it and to hold it there for lengthy periods of time. Very usefull equipment and I bet there's not a decent beef house in North America who doesn't use one. Harry |
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>Thanks Harry, but what's an Autosham? I "googled" for it but didn't
>find much of anything except for mentions of it by you Try Altosham... |
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Steve S wrote:
>>Thanks Harry, but what's an Autosham? I "googled" for it but didn't >>find much of anything except for mentions of it by you > > > Try Altosham... Thanks Steve. Got a few more "hits" with that search. ;-) Actually I figured, given the description that they's be rather expensive. And while not cheap, I expected it to cost more than $700. Thanks -- Steve If the speed of light is 186,000 miles/sec., what's the speed of darkness? |
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