Originally Posted by Donger (Post 10720420)

When was the last time you had food poisoning?

Originally Posted by Simply Red (Post 10720444)

Originally Posted by 3rd&48ers (Post 10720435)

Never seen them here Donger, I have seen those yellow low acid tomatoes that are mushy

Originally Posted by GloucesterChief (Post 10720450)

Salmonella and e-coli can't penetrate into muscle tissue. Beef is usually parasite free anyway. Even whole cuts of pork don't need to be cooked to well done since there hasn't been a case of trichinosis from from commercial raised pork for decades.

Originally Posted by Donger (Post 10720420)

When was the last time you had food poisoning?

Originally Posted by GloucesterChief (Post 10720450)

Salmonella and e-coli can't penetrate into muscle tissue. Beef is usually parasite free anyway. Even whole cuts of pork don't need to be cooked to well done since there hasn't been a case of trichinosis from from commercial raised pork for decades.

Originally Posted by GloucesterChief (Post 10720450)

Salmonella and e-coli can't penetrate into muscle tissue. Beef is usually parasite free anyway. Even whole cuts of pork don't need to be cooked to well done since there hasn't been a case of trichinosis from from commercial raised pork for decades.

Originally Posted by 3rd&48ers (Post 10720454)

I heard the same thing about chicken but I am not eating pork or chicken undercooked

Originally Posted by Count Zarth (Post 10719776)

begun, this steak war has

Originally Posted by Inmem58 (Post 10719645)

http://img.tapatalk.com/d/14/06/28/eba8uqyg.jpg

http://img.tapatalk.com/d/14/06/28/7yty5y3y.jpg

Nailed it!!!

Originally Posted by GloucesterChief (Post 10720450)

Salmonella and e-coli can't penetrate into muscle tissue. Beef is usually parasite free anyway. Even whole cuts of pork don't need to be cooked to well done since there hasn't been a case of trichinosis from from commercial raised pork for decades.

Originally Posted by Donger (Post 10720462)

Is ground beef just muscle tissue?

Originally Posted by 3rd&48ers (Post 10720331)

.http://img.tapatalk.com/d/14/06/28/5azu8anu.jpg

Originally Posted by Count Zarth (Post 10719530)

Well I'm not sure how this is going but it looks OK.

http://i.imgur.com/ckd8Amul.jpg

Originally Posted by Fried Meat Ball! (Post 10720466)

What is that? Looks like a giant meatball.

And your grate is upside down.

Originally Posted by Fried Meat Ball! (Post 10720466)

What is that? Looks like a giant meatball.

And your grate is upside down.

Originally Posted by Fried Meat Ball! (Post 10720466)

What is that? Looks like a giant meatball.

And your grate is upside down.

Originally Posted by Donger (Post 10720462)

Is ground beef just muscle tissue?

Originally Posted by Inmem58 (Post 10720468)

ROFL

He's truly pathetic

Originally Posted by Donger (Post 10720390)

Never heard of food safety, eh?

Originally Posted by GloucesterChief (Post 10720473)

and fat the problem with ground beef is that it is ground. E-coli and salmonella are surface bacteria so when you grind up the the meat it takes the surface and spreads it throughout the ground product. Generally beef is safer then pork or poultry but you probably should cook any ground beef product to at least medium.

Originally Posted by Fried Meat Ball! (Post 10720475)

Well, to be fair it may have tasted great. But it looks like a big ****in' meatball.

Originally Posted by GloryDayz (Post 10720476)

Meh, in a Frech restaurant that's just beef tartare. If you don't like that, you'll hate this...

http://www.recipe.com/images/steak-t...-106508-ss.jpg

Originally Posted by Fried Meat Ball! (Post 10720466)

What is that? Looks like a giant meatball.

And your grate is upside down.

Originally Posted by Fried Meat Ball! (Post 10720466)

What is that? Looks like a giant meatball.

And your grate is upside down.

Originally Posted by Count Zarth (Post 10720487)

Yes, thank you. I ****ed up. Tomorrow I will grill flatter and right side up.

Originally Posted by GloucesterChief (Post 10720473)

and fat the problem with ground beef is that it is ground. E-coli and salmonella are surface bacteria so when you grind up the the meat it takes the surface and spreads it throughout the ground product. Generally beef is safer then pork or poultry but you probably should cook any ground beef product to at least medium.

Originally Posted by GloryDayz (Post 10720465)

I was going to say, "Creampie", but I chose not to... Rep for you Sir...

Originally Posted by Donger (Post 10720490)

And, he had the raw ground beef sitting next to his buns.

Originally Posted by Count Zarth (Post 10720495)

So? Only pussies worry about such things.

Originally Posted by 3rd&48ers (Post 10720497)

Did you toast your buns? If you did, you won't die

Originally Posted by Count Zarth (Post 10720487)

Yes, thank you. I ****ed up. Tomorrow I will grill flatter and right side up.

Originally Posted by Count Zarth (Post 10720495)

So? Only pussies worry about such things.

Originally Posted by Count Zarth (Post 10720498)

Of course.

Originally Posted by Donger (Post 10720501)

Did you put the finished meat ball/burger thing on the same plate that you had the raw ground beef, without washing it?

Originally Posted by Count Zarth (Post 10720507)

I don't remember. It's entirely possible.

Originally Posted by 3rd&48ers (Post 10720517)

Originally Posted by GloryDayz (Post 10720798)

The big one is a ribeye, the other two chunks are chuckeye... The test that keeps on giving...

http://img.tapatalk.com/d/14/06/29/yhady4e6.jpg

Originally Posted by GloryDayz (Post 10720798)

The big one is a ribeye, the other two chunks are chuckeye... The test that keeps on giving...

http://img.tapatalk.com/d/14/06/29/yhady4e6.jpg

Originally Posted by Count Zarth (Post 10720825)

HOLY SHIT DUDE RAW MEAT MAKE SURE YOU DON'T TOUCH ANYTHING ELSE WITH IT

Originally Posted by Count Zarth (Post 10720825)

HOLY SHIT DUDE RAW MEAT MAKE SURE YOU DON'T TOUCH ANYTHING ELSE WITH IT

Originally Posted by Baby Lee (Post 10720802)

Originally Posted by 3rd&48ers (Post 10720823)

Nice.. Got one ready for tonight put a little pepper on this one
http://img.tapatalk.com/d/14/06/29/yjutadah.jpg

Originally Posted by Fried Meat Ball! (Post 10720837)

Whoa, that looks like a ton of salt!

Originally Posted by Inmem58 (Post 10720856)

I got my burgers all seasoned up. Instead of using egg or croutons as binding agent, I use crushed gold fishes. Excellent flavor. You can dissolve the gold fishes with beef broth, but I chose not to.

Originally Posted by 3rd&48ers (Post 10720907)

I am dissapoint

Originally Posted by Fried Meat Ball! (Post 10720910)

Who? What?

Originally Posted by 3rd&48ers (Post 10720823)

Nice.. Got one ready for tonight put a little pepper on this one
http://img.tapatalk.com/d/14/06/29/yjutadah.jpg

Originally Posted by 3rd&48ers (Post 10720912)

The meatloaf burger

Originally Posted by Flybone McTimmerson (Post 10720925)

Catfish tonight. My 16 year old sister in law was in from California last week, and I took her fishing for her first time ever. She caught three, surprisingly.



I'm not revealing how I'm preparing them. I'm not going to feel FMB's wrath.

Originally Posted by Fried Meat Ball! (Post 10720917)

Do you not usually? I salt the say before and always fresh cracked pepper before cooking. Sometimes black pepper, sometimes white, sometimes both. If I'm feeling wild, fresh cracked grains of paradise.

Originally Posted by Fried Meat Ball! (Post 10720922)

OK. :thumb:

I think despite you being a dirty Raiders fan that we could be friends. You'd have to bathe once in a while, and you wouldn't be allowed to be all rapey around me, but I think we could make it work.

Originally Posted by Fried Meat Ball! (Post 10720926)

ROFL

As long as it doesn't involve crushed ****ing goldfish, you'll be fine.

Originally Posted by 3rd&48ers (Post 10720928)

**** you, deal is off... I ain't bathing

Originally Posted by 3rd&48ers (Post 10720912)

The meatloaf burger

Originally Posted by Flybone McTimmerson (Post 10720925)

Catfish tonight. My 16 year old sister in law was in from California last week, and I took her fishing for her first time ever. She caught three, surprisingly.

I'm not revealing how I'm preparing them. I'm not going to feel FMB's wrath.

Originally Posted by Inmem58 (Post 10720968)

Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard ROFL.

Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here.

Originally Posted by Count Zarth (Post 10720994)

HEY! I'M NEUTRAL IN THIS WAR!

Originally Posted by Fried Meat Ball! (Post 10720989)

Hey, there were excellent sear marks on that cardboard.



And yeah, I ****ed it up. I wasn't afraid to post a picture of my failure either. I owned up to my mistake. We all make mistakes. Even trained chefs make mistakes. I followed that crappy porterhouse with one of the best steaks I've ever made.



And I'm sorry, but a hamburger isn't supposed to have binders. Meatloaves have binders; meatballs have binders. Hamburgers don't.



Like I said, if you don't want to take it from me, fine. Would you agree that Bobby Flay knows something about hamburgers? He's a world renowned chef and owns several restaurants focused on the craft of making a great hamburger. His "best burger" recipe calls for ground chuck, salt, pepper, and cheese. There's no egg. There's no croutons. There's no ****ing goldfish.



When you get done with your meatloaf/meatbeall burger, maybe you can have Clay grill it for you.

Originally Posted by Inmem58 (Post 10720968)

Don't be scared of this little bitch, he's no god damn chef. Go look at his pork chop T-bones. Looks like cardboard ROFL.

Also the gold fish gives it great flavor. Maybe FMB should just stick with plain salt and pepper. Some people like to be creative, I learned this from a guy who ran burger joint here.

Originally Posted by Flybone McTimmerson (Post 10721006)

I was making a joke.

Originally Posted by Inmem58 (Post 10721003)

JFC dude, I'm not trying to make a worlds best burger here. A binding agent is optional. I never said you "have to have a binding agent". The flavor is partially why I use it. Maybe you should give it a try sometime instead of making obvious jokes. I'll always try new shit, I don't just follow the norm.

Also, somebody here mentioned Havarti cheese, I picked some up just based on ONE guys recommendation here. Maybe you should try other peoples suggestions instead of living in your world of "this is the way it's always been done" type of attitude.

Originally Posted by Fried Meat Ball! (Post 10721017)

I try other peoples' suggestions all the time, not just here but other boards, Facebook, Twitter, and blogs. I do tend to stick with people who I think know their shit (no judgement, don't get your panties in a bunch) or when something makes sense to me. I experiment with food probably more than most people you know.

I don't know what it is, but it seems like you've been on my case a lot lately. Did I cut you off in traffic or something?

Originally Posted by Inmem58 (Post 10721018)

I blame you for ruining my $30 ribeye's. I want my money back.

Originally Posted by 3rd&48ers (Post 10721019)

Back during the lean times in Lexington NC they used to make a world famous Bread Burger...

They would mix a lb of hamburger with a dozen hamburger buns to make it go further, they would add some spices and the burgers were actually very good.

Originally Posted by Fried Meat Ball! (Post 10721023)

Don't know what to tell you, man. I salted mine longer than that and made outstanding steaks.

And in the steak thread, those of us pimping this method have all said everyone likes it different. If you found 3 hours is your sweet spot after only your second try, count yourself lucky.

Maybe you shouldn't experiment with $30 ribeyes?

Originally Posted by Inmem58 (Post 10721024)

That's not what Bobby Flay would do.