Thread: SKkin's BBQ Follies

Originally Posted by Storekeeper

Can’t wait to see the prime rib you cook up for Thanksgiving later this year!

Not really a big fan of prime rib...believe it or not. Ha, high on the hog...you're thinking of PAG I think.

Originally Posted by tomcat

If so, where are the non-fattening chives?

Yes that was sour cream...I'll have to ask the wife about the missing chives.

Originally Posted by SKkin

Not really a big fan of prime rib...believe it or not.

Da fuc...

^Always seems way too bloody and not cooked enough for me. Maybe I should try smoking a rib roast some day.

Took this about just before Covid fucked up America.



It was bomb.

Sorry snub, that's not doing it for me...see first sentence in post #403.

That is not blood that you are seeing as it has been pointed out before. That is medium rare.

The red liquid is actually myoglobin, a protein that's only found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red. As a steak is cooked, the myoglobin darkens – which is why the more “well-done” the meat is, the grayer it looks.

^All true I'm sure...but I'll take my burnt pork ribs over that prime rib.

^ i'm not necessarily sure a biology lesson improves the appeal.

Originally Posted by SKkin

^All true I'm sure...but I'll take my burnt pork ribs over that prime rib.

There is a lot to be said pertaining to and advantageous qualities when one applies measured smoking or a low and slow method to any type of meat.
Certainly would be my preference, as well....

Originally Posted by bsnub

Took this about just before Covid fucked up America.



It was bomb.

That looks perfect, is that a hot mustard or crushed garlic on it?

^horseradish maybe?

Originally Posted by NamPikToot

i'm not necessarily sure a biology lesson improves the appeal.

Well by the look of your food pics you are not qualified to judge besides you are on record that you like your beef well done proving your chav heritage.

Originally Posted by SKkin

horseradish maybe?

Indeed. An essential accompaniment to a nice slab of prime rib.

aaah, of course!

Originally Posted by TheRealKW

aaah, of course!

It didn't come that way. I was sloppering all over that plate and dug in before taking a pic. So it is not purely out of the chef's kitchen.

Originally Posted by bsnub

you are on record that you like your beef well done proving your chav heritage.

Nope, never said that, i like mine rare.

Originally Posted by NamPikToot

Nope, never said that, i like mine rare.

Would never know it by your food pics.

Originally Posted by bsnub

Would never know it by your food pics.

Princess just calm down, i have no beef with your beef, its lovely beef.

Jeezus you are an annoying dimwit.

Stupid is stupid does.

Had a few bbqs recently, rude not to with this record breaking weather in the UK.

All juicy and well done, none of this pink and rare mallarky

^Condolences to the deceased, cremations are never easy

Biffa the beefsteak
Larry the Lamb
Cyrille the chuck
Peppa pig

RIP

Originally Posted by Chittychangchang

All juicy and well done

Originally Posted by bsnub

That is not blood that you are seeing as it has been pointed out before. That is medium rare.

As long as it’s hot and there’s horseradish I’m with ya bsnubbie.

By the looks of yours though I’d have to cook it another 90+ minutes for guests to eat it with me.

Originally Posted by Storekeeper

By the looks of yours though I’d have to cook it another 90+ minutes for guests to eat it with me.

Shit it would be shoe leather by then. Find better guests.

Originally Posted by Chittychangchang

All juicy and well done, none of this pink and rare mallarky

If its juicy when well done you have condiments on the table.





But then you dont get the true taste of a good beef steak.

I will say to each his own as well. But medium is the most a good steak should be cooked in my opinion.