I'm sorry, but this is just wrong...

anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.

anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.

Thank you! My wife does this and it drives me nuts. I always get mine medium rare and when she takes a bite of mine she says its so juicy and good but she can't get past the blood still coming out.

People who cut the fat off meat before grilling or smoking. Blasphemy..

It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.

Last time I smoked a brisket, I had about 1/4" thick layer of fat cap on it, and the seasoning was on both sides. I had a lovely bark and a perfect smoke ring on it.

I trimmed it after it was done. I agree though that brisket sometimes needs a trim to season correctly. I was mostly referring to people who try to cut all the fat off of things like steak or pork before smoking or grilling.

I hate dry meat especially meat that gets grilled or smoked and comes out dry and chewy.

I don't want anything to be sweet that is not a dessert.

In other words, don't put sugar in my:

1. chili
2. cornbread
3. grits
4. spaghetti

I don't want anything to be sweet that is not a dessert.

In other words, don't put sugar in my:

1. chili
2. cornbread
3. grits
4. spaghetti

Sugar in cornbread is just wrong.

I always knew putting corn in salsa was a crime against nature!

Pickles are wrong no matter when or where, unless you're on a ship at sea trying to fight off scurvy.

Chocolate Gravy...it is either white or brown. No need to add chocolate!

People who cut the fat off meat before grilling or smoking. Blasphemy..

It's necessary to get the fat on cuts, like a brisket, down to 1/8 inch to allow any seasoning to flavor the meat and make a nice bark. Otherwise you will just get a chunk of fat on the top covered with seasoning. If that's what you are in to then go for it.

Last time I smoked a brisket, I had about 1/4" thick later of fat cap on it, and the seasoning was on both sides. I had a lovely bark and a perfect smoke ring on it.

I trimmed it after it was done.

I hate dry meat especially meat that gets grilled or smoked and comes out dry and chewy.

Some cuts will have more subcataneous fat than needed. 1/4-1/8 of an inch of this should be sufficient. Anything else is to much IMHO.

I'm with you on dry meat. Being a Texan I love my brisket and smoked beef sausage. In fact I plan on opening a BBQ joint when I retire from the Army in 8 years.

Nice! I just started smoking my own meats within the last year, and it's been really fun. My husband really enjoys it too LOL

Agree with some cuts needing a trim, but lordy please don't take all the fat off!

anyone who eats their steak medium, medium well or god forbid well done. just order hamburger instead.

My Dad is a chef.

I remember when my brother brought his fiance over his house and he was making filet mignon and she asked for it well done he said "Sure" then didn't miss a beat and reached into the fridge to make her a hamburger.

Medium rare for me please!

If I'm cooking my own steak, or someone in my immediate family is cooking, I get mine Medium Rare. If we go out to eat, I order it medium. With the exception of one steakhouse in town, every other place I end up with a medium rare steak if I order medium.

I'm not a picky eater at all but the way my wife eats cheeseburgers is disgusting. It has to be meat, cheese and bread only. No condiments. Then she dips it in honey. :sick: