LiquidDeath
Magnus Deadlift the Fucktiger
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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BrutulTM
Good, bad, I'm the guy with the gun.
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Meathead's World Famous Memphis Dust Rub Recipe
This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.
amazingribs.com
The nice thing about doing it yourself is you can leave the salt out so you can salt the meat in advance and then put the rub on when you're ready to cook. I had to get the rosemary and ginger powder from amazon but one recipe will last you quite a while or it does me at least.
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LiquidDeath
Magnus Deadlift the Fucktiger
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Jerky turned out pretty good. Still prefer sliced meat instead of ground, but I won't balk at free meat.
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The only reason to eat burnt steak other than naturally liking it is if it's a really shitty cheap steak that is too tough to eat it without burning the fuck out of it
Chukzombi
Millie's Staff Member
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khorum
Murder Apologist
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Parents and adults ate it medium rare when we were kids. My dad and granddad ate it rare. It's some kinda midwestern thing I think, but so is SEARING the steak and resting it well so it doesn't bleed everywhere.
My dad would complain that the skirt steak in mexican food was always too chewy for him.
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Lithose
Buzzfeed Editor
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I honestly don't think its an age thing. I think its a poor/rich thing. My parents and grandparents are the same way, they eat charcoal and slather it with A1 "thick and hearty", which is brown ketchup. But they did that because they had to buy old, cheap steak and older steak can be dangerous and tough if you don't nuke it from orbit. You might see it more in older folks because of the great depression but I think its a poverty thing.
With Trump I think its as Aray said, he's just a germaphobe, the idea of seeing blood on his food probably skeeves him.
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TJT
Mr. Poopybutthole
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IDK. My grandfather grew up hating two things. Turkey and beef. (he was born 1923).
This was because Turkey for Thanksgiving was always cooked to death back in the early 20th century such that you had to smother it in gravy to actually eat it. Beef was cooked to death every time he ever had it.
This persisted throughout his life and even though he could afford better and you could make juicy turkey he simply wouldn't eat it. Dunno how it is for Trump but this is not an uncommon experience.
This was because Turkey for Thanksgiving was always cooked to death back in the early 20th century such that you had to smother it in gravy to actually eat it. Beef was cooked to death every time he ever had it.
This persisted throughout his life and even though he could afford better and you could make juicy turkey he simply wouldn't eat it. Dunno how it is for Trump but this is not an uncommon experience.
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Harshaw
Throbbing Member
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The generation before me in my family, with a couple exceptions, all eat well done steak. I think this is because they all grew up in the Phillippines where they were suspect of anything rare'ish. I didn't eat anything but well done steak growing up. I mean I prefer med. rare now, but I am freaked out by any pink in my pork or chicken.
iannis
Musty Nester
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Eww. Pink in chicken is nasty. I've had that once, and not on purpose.
Under done pig will give you the crazy shits. Trichonosis isn't a huge concern with the way we farm pigs anymore, but the twelve Hour explosive shits still are.
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Tuco
I got Tuco'd!
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Pink chicken is fooking raw, but sous vide chicken at 145 is amazing but so close to the cusp of being under that i prefer 150 because i cant shake the feeling i undercooked it, even tho that's impossible
The Food Lab's Guide to Sous Vide Chicken Breast
Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor. Here's our complete guide to making sous vide chicken breasts.
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Lanx
<Prior Amod>
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my sous vide pot has been running nearly 24/7 on this carnivore died, lulz i actually have different meats in the pot for different days cooking for different hours
Pink chicken is fooking raw, but sous vide chicken at 145 is amazing but so close to the cusp of being under that i prefer 150 because i cant shake the feeling i undercooked it, even tho that's impossible
The Food Lab's Guide to Sous Vide Chicken Breast
Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor. Here's our complete guide to making sous vide chicken breasts.www.seriouseats.com
Zapatta
Krugman's Fax Machine
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Tuco
I got Tuco'd!
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Baked ribeye works in the same way that ribs work, but if you can't appreciate medium rare steak and a variety of other properly cooked meat, sucks to be you
Ritley
Bronze Baron of the Realm
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I’m sure it still tastes good. I’ll eat steak at almost any doneness past rare because I’m not a pussy like all of you guys apparently are.
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