Oh yes - and that would be "Pittsburgh rare" (sometimes referred to "black and blue") for me please. 
Meat Marinade and Grills
- Thread starter Bogart
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dems4me
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vraiblonde said:Oh yes - and that would be "Pittsburgh rare" (sometimes referred to "black and blue") for me please.
any ribeye recipies?
Dozens. Ribeye is my favorite and I can grill one that will make you speak in tongues.dems4me said:any ribeye recipies?
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dems4me
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vraiblonde said:
:tease:
I had to resize.
Nickel
curiouser and curiouser
http://www.mtv.com/bands/az/salt_n_pepa/artist.jhtmlK_Jo said:Well now that doesn't make any sense.
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remaxrealtor
Guest
kom526 said:Your food, your money, you decide. If I am grilling I would rather break out the smoker box than marinade. Apple wood for pork, hickory or oak for beef any of the above for chicken. If doing a filet in the kitchen pan sear one side for several minutes, turn and reduce heat cook to desired doneness. Top with gorgonzola cheese. Whatever you do let your meat "rest" 5 minutes after removing from fridge and 5 more minutes after cooking and NEVER pierce before or during the cooking process.
Now that's a pro talking! My husband's a chef and he couldn't have said it better!
Has anyone else out there jumped on the new trend of cooking pork to med. rare or med.? I grew up eating pork WELL done, but med. rare works for me now.
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Kizzy
Guest
vraiblonde said:Oh yes - and that would be "Pittsburgh rare" (sometimes referred to "black and blue") for me please.
I've never heard "black and blue" called "Pittsburgh rare" before.
A good majority of my family is from the Pittsburgh area, and they not only want that steak seared black on outside but the inside too. It is just awful.
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Kizzy
Guest
remaxrealtor said:
A NEW trend
I thought you could get worms or something if pork isn't cooked all the way.
I don't think this will be a trend I'm edgar to jump on the banwagon and try.
Next thing you know, people will pluck the feathers off the chicken and eat it raw. Uggg
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remaxrealtor
Guest
vraiblonde said:Oh yes - and that would be "Pittsburgh rare" (sometimes referred to "black and blue") for me please.
You are speakin my language now! I've been known to stick a good steak in the freezer for 10 before throwing it on.
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remaxrealtor
Guest
jazz lady said:
Hubby and I owned Oakwood, so I still have an inside track on the Black Diamond. Lots of folks are still asking him to bring them back to St. Mary's, so it's a possibility!
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remaxrealtor
Guest
Kizzy said:A NEW trend
I thought you could get worms or something if pork isn't cooked all the way.
I don't think this will be a trend I'm edgar to jump on the banwagon and try.
Next thing you know, people will pluck the feathers off the chicken and eat it raw. Uggg
We went to a food show last year and Emeril put his 2 cents worth in about this. It seems that Triconosis(sp?) doesn't seem to be a problem any more.
I grew up hearing that it could kill you to eat pork with any pink in it, but I first tried it at Emeril's and I wouldn't eat in any other way now. But that's just me, I like my beef very rare as well. I HOPE we're a long way from the chicken deal!
"PIttsburgh rare" is charred on the outside and raw on the inside. You get it that way by cranking up your fire and throwing the steak on the grill for about 3 minutes on each side, depending on how thick they are.Kizzy said:
Did anyone mention that steaks get turned ONCE and no more?
