BBQ Advice.

networkguy · 12-01-2007, 11:48 AM

+1

Makes me hungry just to look at it

headred · 12-01-2007, 02:07 PM

True... my wife doesn't want any pink in her steak... I'll cut hers open if I'm not sure.

Quote:

Originally Posted by just4kickz

i wouldnt cut red meat if your unsure if its done. you can lose juices. better to let the residual heat cook the rest of it. if its chicken you might need to test one out or like i said before get a thermometer.

just4kickz · 12-01-2007, 03:27 PM

Quote:

Originally Posted by headred

True... my wife doesn't want any pink in her steak... I'll cut hers open if I'm not sure.

aww man. so your wife likes it well done?... the pinkness is goood!

headred · 12-01-2007, 03:33 PM

Took her to a really nice steakhouse called Ruth's Chris here in San Diego... it was embarrassing! She sent her filet back twice. They had to butterfly it to get it how she wanted. I've done Omaha Steaks... we've got a good meatmarket here in Poway called Bisher's... she couldn't care. She likes it very very well done.

12-01-2007, 11:48 AM	#23
networkguy Private First Class 12 Rep 168 Posts Drives: 335D SE Touring Join Date: Nov 2007 Location: Lincolnshire UK iTrader: (0) Garage List 2007 (08MY) 335D SE ... [0.00]	+1 Makes me hungry just to look at it
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12-01-2007, 03:33 PM	#26
headred Private First Class 12 Rep 146 Posts Drives: '06 325i Join Date: Jun 2007 Location: Poway, CA iTrader: (2)	Took her to a really nice steakhouse called Ruth's Chris here in San Diego... it was embarrassing! She sent her filet back twice. They had to butterfly it to get it how she wanted. I've done Omaha Steaks... we've got a good meatmarket here in Poway called Bisher's... she couldn't care. She likes it very very well done.
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