Grillin' and Chillin'

[BeerIAm]

Looks solid Doug

Marinated Flank Steak and Fresh Tomato Caprese salad



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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.

A cooler?  Interesting.

My buddy with a sous vide machine loves it; hopefully you do too.

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On another note, I will be getting a sous vide cooler tomorrow. Very anxious to try some things with it.

What exactly is that?

Accidentally autocorrected "cooker" to "cooler." 

Here it is on amazon. I am a complete newb, but it looks pretty simple. Has solid reviews on amazon too. We will see

Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_mg1czbAPMYET7

Ok that's not what I expected to see when I clicked the link.  Curious on your thoughts after use.

[jd30005]

One of my co-workers in Dallas was just raving about a Wagu steak he had prepared this way. He said it was the best steak he had ever had. Will be very interested in hearing feedback.

[DOUG]

Linda and i spent all day at the lake today doing smail things  and running errands and freezing with the wind howling across the lake,   Today is Megan's birthday so we had Quatro de Mayo last night. Tonight she came to the Lake w Cash, and Sophie for burgers with fresh tomatoes, lightly fried fresh okra, fresh strawberry shortcake,

[Mortalis5509]

Doug,  buddy did you cook that burger or go straight raw deal?

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[DOUG]

Doug,  buddy did you cook that burger or go straight raw deal?

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We've been thru this before,  safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.

The finer taste of a steak burger,   
Medium rare for those that like it, 
temp on that burger was perfect,
some were medium.

They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.

I guess you wouldn't eat a lot of things i eat traveling around the world, 

[Mortalis5509]

Doug,  buddy did you cook that burger or go straight raw deal?

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We've been thru this before,  safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.

The finer taste of a steak burger,   
Medium rare for those that like it, 
temp on that burger was perfect,
some were medium.

They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.

I guess you wouldn't eat a lot of things i eat traveling around the world,

I know. It was more picking on you.

Just never know how well things are cleaned. I'm not a germ person but we could do a swab test on some equipment and go from there. I was a Qa supervisor at a plant where we did that. Usda inspections are by far harder than health inspection. Health inspection are kinda easy to bs. Usda must remain on site at all time while you are running. I'm HACCP certified and then have the restaurant one now, not that I'm saying I'm something special, I'm not.

Don't mine eating unique stuff. Steak considered safer internal due to bacteria on the outside. Ground, well is ground through out.

Animals that have corn in their diet have a higher baterial count as well. 100% grass feed is lower but still has bacteria.

Carry on. I'll leave you alone. Just messing with you. I eat your cooking, only request is a little more on the burger for me. 

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[clark123456]

That bacteria on the outside comment is interesting...and makes sense to me. 

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[DOUG]

That bacteria on the outside comment is interesting...and makes sense to me. 

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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.

Internal temp is very important when you buy mass produced ground meat,  I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.

[Big Dave]

I like my burgers 1/2 burnt but that one looks awesome.

[Mortalis5509]

That bacteria on the outside comment is interesting...and makes sense to me. 

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That is definitely the concern with any processed meat and cooking thru. If you grind your own you know how clean it is but i don't. Hopefully the local butcher is even cleaner.

Internal temp is very important when you buy mass produced ground meat,  I hope they don't have any E Coli near by because it takes 155 to kill it. I would have to give up burgers.

145 seafood, 160 ground, and all chicken 165. Surface temps needs to be 160 on whole muscle product,  not necessarily internal. Recommended temps.

A lot of sickness comes from cross contamination really. Not clean equipment, not washing hands, blah blah. At home as well as business, be it butcher, manufacture, or production.

How do you know how clean the meat Is? You doing bacteria cultures at the house. In ancrobic situations? How much the media plates running you? I don't think they are expensive but it's gotta add up with all the equipment needed. Done it a few times.

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[DOUG]

How do you know how clean the meat Is?

I'll cook yours well done

[DOUG]

Butts will be ready soon
50 wings on the egg to follow