JDMCQ's Garage

I like meat a little pink in the middle - not blood dripping red. Do you cook beyond the "pink"? Doesn't that dry it out?? Or do you just cover your meat in ketchup or A1 to cover the dryness?

It's worker bee But, yeah, I know the feeling.

 

Wow, he must have had a cast iron stomach!

Or it might not be as bad as they make it out to be...

 

Didn't you like pass 9000 the other day?? You really are whoring the posting

 

you can cook a burger fully and it still be very very juicy! even a charbroiled burger!

 

i know!!!

 

I like hamburger with no pink whatsoever... But steak, I like it with some pink.

X2! And they're just as good!

 

It was something... he also cooked roast beef very pink, almost red (but that was delish). He never overcooked any meat. Chicken and turkey was "done" but that's all.

 

yup when i go out for a burger, if its pink i'll send it back. i flat out refuse to eat it, but then again i know way too much info about bacteria

 

My dad cooks everything red... He likes red meat "mooing" when it's on the table.

 

i like my steak rare or medium rare, but it all has to do with preparation of the meat

 

Well, I can't wait till' the season's over...

I do the same...

 

Not possible.... once the pink is gone, it's dry

You'd figure with technology and all the improvements places should have made, that the food would be safer

You actually use a thermometer?

 

Later folks!

 

i do like sushi

 

Throw it on the grill until the lines char on the meat (about 3 seconds), flip it and do the same to the other side

Who taught you all this information?

 

school