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Raw pork & chicken give you worms!!
Look up the SEC schools minus Kentucky. If you like the taste of blood why not eat chicken or pork the same way? Yuck.
Raw pork & chicken give you worms!!
That explains why my gf don't lick my butt anymore.
Who licks butt? If they do, then they shall love getting worms, and deserve it!!!That explains why my gf don't lick my butt anymore.
I worked at TXLC for 2 yrs and the people there were awesome , the food ok but that place is not as busy as one would think
Actually you can eat medium rare pork now.
Back in the day, before the USDA regulated what the animals would eat, eating rare pork was a no-no, but with the regulations on living conditions, the food they ingest, and the way the hogs are handled after slaughter make it totally safe to eat medium rare pork.
As long as the internal temperature is 160 degrees this will kill all the bacteria, and therefore you are good to go.
Oh, and as far as steaks go, give me a 1-1.5 inch thick sirloin, well seasoned, RARE! and I am a happy man!
People who eat well done steaks burn all the nutrients that a steak has.
Plus, you might as well be eating cardboard.
You moron.
Chicken and pork are cooked all the way through because we have no other choice. Salmonella (for chicken) and worms (with pork) are real dangers.
Beef, on the other hand, is very safe. Cooking in medium rare preserves the nutrients found in the meat.
People of the south know this. I don't know where you claim to be from, but you don't know what the you're talking about.
I don't know. I'd still have to ask for my pork to be cooked all the way through.
Some dude in my dad's church was recently diagnosed as having that worm in his head. So, I won't take my chances.
I HATE when I go eat with someone and they order their steak "well done". I just want to slap the out of them.
Great, now we have to wait even longer to get our food. Medium to medium-well with a small pink center should be cooked enuff for you well done s.
Medium rare. Just after the juices quit running but the center is still warm and pink. A very small amount of running is OK.
Best steaks in town are mine. 1-1/4" bone in choice rib eyes and 2" thick fillets. Let warm to room temperature before cooking. Dry rub with Bohlners "Uncle Chris's" steak seasoning.
I put a heavy pewter platter at the back of the grill (not over the coals) I sear the steaks over a HOT fire and only turn them once. Never stab them. Slide the fork under them and flip them. Sear till they get a good "crust" then move them to the pewter platter. Close the lid. When the steaks are right to the touch (feel like the fleshy part of your hand at the base of your thumb) pull the platter off and let the steaks rest for 5 minutes before serving.
If they want their steaks well done I offer them the use of my grill to finish their steaks while the others are resting. I refuse to ruin a good steak by overcooking it.
And I cook my thick pork chops and whole pork tenderloins to medium rare to medium. Trichinosis is just not the big deal it used to be and is virtually unheard of in modern pork.
For strip steaks. Marinate in fresh lime, lemon, and orange juice along with some Shiner bock. Add some chopped garlic and Worcestershire sauce. A few healthy dashes of Tabasco. Add some coarse salt. Cover up and place in the fridge for about 2 hours.
Before grilling, add some fresh coarse ground black pepper. Grill until medium rare.
As long as there's some A1 thrown onto it, I don't care.
true, unless you get the most expensive steaks. I guess I just dont know anywhere else that serves horseradish dip
hmmm, yeah i agree
creamy horseradish dip is the though
1-1/2" to 2" cuts of either rib eye or T-Bone from Penshorns. Hot gas grill (saving my ducats for a Big Green Egg), steaks lightly sprinkled with Bolner's "Uncle Chris' Steak Seasoning. Cooked medium rare and paired with either a mix of asparagus spears/mushrooms/shallots bathed in olive oil with kosher salt and black pepper that has been cooked in a grill skillet, or, asparagus spears wrapped in prosciutto and set under the broiler for a bit.
lol quiznostrue, unless you get the most expensive steaks. I guess I just dont know anywhere else that serves horseradish dip
Bob's Steak & Chop House ftw.
There's notenough choices on this poll. But I do like cake. Saltgrass always cooks my steak exactly as I want it. I go medium rare because since I don't usually finish it, if I eat around the edges, the middle turns out good when I re-heat it at home.
At home I really, really love those thin little t-bones. I don't put anything on them, just toss em on the grill. But they are really hard to cook anywhere less than well.
yeah but then you have the problem of not having a steak to dip in it
Prosciutto, man!?! come on lol
Hey how much are those Big Green Eggs? I looked on the site and couldnt find any prices.
It's a richer thang.
Any southerner worth a knows that you don't ruin a good steak by overcooking it. You're a disgrace to the south.
i dont know, what's more expensive a package of prosciutto or a package of thick cut pepper bacon?
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