Foodies BS Thread.

you are weird

 

dude i know!! LOL

 

I guess you would just have to try a good burger that is cooked a little bit less then you are used to.

 

Thats the same exact recipe I use!! I cook mine medium-well though.

Agreed, I like a little bit of blood in my burger as well. I think well done gets a little to dry for my taste.

 

yea, well done is too dry...the GF likes her beef welll done.. and her chicken almost charred.. LOL.. dry meat ahhh

 

Haha, yeah I know some people that like everything well done and I obviously see that on some meats but not steaks. I like my steaks medium at the most.....never well done.

 

I like my red meats med rare.

Everything else med.

 

I almost had a heart attack, my brother and I went to Ruth Chris Steakhouse and he ordered a filet mignon well done..... I almost slid out of my seat..... I think I along with the help of the waiter had him order it medium....

 

Haha!!! Now filet is one thing that I dont want cooked well done! That sucker better be red in the middle!!

 

My step-daughter used to order everything well done.

I was appalled at this behavior. But, she didn't know any better!

The way I got her around her childish-but-effective 'nuh-UH!' was to cook her steak just like mine (medium rare), but then slice it thin and pop it in the microwave for 30 seconds. Instant 'well done' that's still medium-rare tender and juicy.

*cheating

 

My 4 year old daughter would tell me that I overcooked the steak, as she often does at restaurants bc they will bring her steaks out well done from the kiddie menu. I think thats hilarious......... she likes medium rare. I do try to give her some of the more medium pieces if there are any....

 

The results are below. Taste was amazing - one of the most flavorful shoulders I've done. Texture was good, but not as fall-apart as I would have liked. The higher oven temp probably helped the proteins sieze up instead of gelatinize. Still, a good option if you ony have 9 hours instead of 12 to 15. I'll probaby go back to 210 for the oven temp.

After 6 hours of smoke at 225-235 and 3 hours of oven time at 250:


And plated:

 

^That looks good, I am getting a smoker for my birthday so I will have to start Smoker Sundays for myself..... I like that idea. This Sunday without it being smoker sunday I am making braised short ribs again.

 

Cool - any idea what smoker you're getting? I'd love a custom build but I can't justify it at this point. My vertical beer keg smoker works really well, I just wish it had more capacity.

 

I dont know what type right now other then its going to be charcoal or wood. No propane or electric. My wife was looking for one at walmart, which carries Brinkmann which is a good brand from what I hear. I have to do some research on comments of people that have posted things on each of the site as far as comments go for each....

 

I said the same thing about the capacity, she doesnt realize that the more food you can smoke the more leftovers....... haha

 

Made some grilled chicken salad tonight. I made a dry rub with cayenne pepper,pepper,garlic powder,and a mesquite grind........ let it sit on there for like 2 hours then grilled..... came out good.....

 

See the chicken is definitely something I could have smoked while I was smoking say a shoulder or ribs at the same time if I had the bigger smokers we have been looking at.... maybe I can use that to explain it to her.... smoked chicken salad would have been awesome.

 

My previous smoker had a section above the fire that is enclosed from the fire, so you don't get the smoke, but you get the heat, so you can grill something there with the heat from the steel plate between the grate and the fire underneath, while you smoke in the bigger chamber next to it. When you close the door to the grilling compartment it acted like an oven. It worked great for doing a butt roast, pork loin and ribs in the smoker and a chicken in the smokeless oven. 4 meals in one session - eat almost all week on the weekend's bbq-ing. Unfortunately over time it rusted through to a point where I could not save it anymore...RIP.

 

my mouth is still on fire from my pico de gallo..

i made fish tacos..i love fish tacos. cheap, fast, easy..fresh tasting.