The Only Poll That Counts: How Do You Have Your Steak?

[Solomwi]

By local, I meant in Alabama, Tia.

I have actually been to Stubbs, and would rank it ahead of the other two and right alongside Byron's, saucewise. Though when I do get out that way, I prefer to go get a Texadelphia sandwich.

[Ramo]

Yep, Stubbs makes some damn good sauce. I might just break open my bottle tonight.

[chequita guevara]

The closest thing we have to good BBQ here is Bono's. I really can't stand other 'Que anymore, but I haven't been to many places outside Florida. Mostly its the sauce. Most other places just can't get the sauce right.


Damn this is makin' me hungry.

[Solomwi]

Well, you may be a commie, but you've figured out what differentiates BBQ. Anybody got get the meat right, but the sauce... therein lies the key.

[Tiamat]

Though when I do get out that way, I prefer to go get a Texadelphia sandwich.

w00t!!! They are great aren't they. But yeah, stubbs is hard to beat.

[SlowwHand]

When in Dallas, eat at Smokey John's Bar-b-que.

[Rex Little]

Just let the bull loose, I'll rip off a hunk as he goes by.

[Ben Kenobi]

Well done.

[bipolarbear]

What is the big attraction with rare steaks? I've alwasy taken mine meduim well. I used to take it well done, but then I was at one too many BBQ's, where the cook more was too drunk to tell the difference between a steak, and an incinerated log of what used ot be cow flesh. Since then, I've gone a step down to medium well.
I've never tried rare before, which I guess makes me almost as cloed minded as bill o'reilly. What does rare or medium rare taste like?

[Snowflake]

Originally posted by Rex Little
Just let the bull loose, I'll rip off a hunk as he goes by.

Exactly. See what I mean by difference between people and animals?

[BeBMan]

Well done

[Vince278]

If the poll had an "All of the above" option I'd pick that. I'd eat steak, steak, and more steak. My favorite sauce is A1 and favorite topping (besides another steak) is beer sauted mushrooms.
(pardon me, I need to get something to eat now. )

[Imran Siddiqui]

no one's really sure whether these other cultivars really are different, or if they're the same chile from a different region given a regional name.

Apparently Food Network and Low Fat Life Style are sure .

What is the big attraction with rare steaks?

Because it tastes better... like meat rather than charcoal .

[germanos]

Originally posted by bipolarbear
What is the big attraction with rare steaks?

A good steak will be soft and juicy. The longer you bake it, the tougher (can't find the right word) it gets.
A good steak will be refreshing, while an overdone one tends to be bitter and dull.

[Impaler[WrG]]

Medium Rare, as in a pink center, no red and greyed at the edges as little as possible.

I'm a bit of a Grill god in my family, all the more amazing as I do it with what seems like no effort. I light the grill, throw on the meat, season it, walk away read the paper, come back and flip it a few times without any timers or thermometers and it comes out perfect all the time.

I think the secret is low heat and frequent flipping like up to 8 times over the course of the cooking, it keeps the outsides from burning and alows the heat to penatrate to the center (also opening the lid so often keeps the tempurature down). Lastly you want to take a steak off the grill before it is completly done and then rest it a bit, place it in your oven with some foil over it for 5-10 more minutes. Residual heat will finish the cooking process on the inside, only then should you carve it.

Oh and DONT mention Jessy Helms to me, I am actualy FROM North Carolina and I dont need to be reminded of Bigot, I'm so glad I live in Arizona and now have a senator I can look up too.

As for Barbicue I never touch the stuff (though I am shure that our Lexington BBQ is better then anything down in Altanta), a good piece of meat dosent need to be drowned in spices to taste good, meat IS a flavor! A little Olive Oil, salt, pepper and Galic is all you realy need. Some Fresh Rosemarry is great with pork too. We also use a nice Marinade thats a family recipie. Half cup Olive Oil , half cup Soy Sause, 3 Tbs Ketchup, Dash of Galic Powder. Just need to cook it slow so the Olive Oil dosent catch on fire and burn.