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What is "Blue, Pittsburgh"? (Not a riddle)

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  • Clark
    Club Member
    • Mar 2020
    • 284
    • Broken Arrow, OK.

    What is "Blue, Pittsburgh"? (Not a riddle)

    My AR Food Temperature Guide just arrived and the first listing under Beef, Lamb, etc. is 'Blue, "Pittsburgh". I have never heard of that and would appreciate someone (from Pennsylvania?) explaining it, please.
  • ItsAllGoneToTheDogs
    Club Member
    • Jun 2018
    • 844
    • Eastern NC
    • 2018 MAK 2 Star
      Charbroil Big Easy SRG

    #2
    Blue (bleu) is more or less, a steak cooked like you would tuna. Very quick sear each side and raw or very near raw in the center.

    Never had Pittsburgh style so had to look that up and it appears to be the same, but maybe a higher heat. The cooking description looks more or less like Black and Bleu I used to cook at a restaurant I worked at.
    Last edited by ItsAllGoneToTheDogs; August 28, 2020, 10:55 AM.

    Comment

    • Dewesq55
      Founding Member
      • Jul 2014
      • 2174
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #3
      Pittsburgh steak is "black and blue," black on the outside, blue (i.e. raw) on the inside.

      Comment

      • au4stree
        Club Member
        • Aug 2018
        • 659
        • Heart of Dixie
        • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

        #4
        Seems there is almost “legend” status as to where this style started, but makes sense to me.
        https://en.m.wikipedia.org/wiki/Pittsburgh_rare
        Last edited by au4stree; August 28, 2020, 12:32 PM. Reason: Spelling

        Comment

        • Clark
          Club Member
          • Mar 2020
          • 284
          • Broken Arrow, OK.

          #5
          Thanks for your explanations. I'll pass on trying it!

          Comment

          • Dewesq55
            Founding Member
            • Jul 2014
            • 2174
            • The Poconos, NEPA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
              Masterbuilt 40.2" 1200W Electric Smoker
              Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

              Charcoal Grill:
              Weber Smokey Joe Charcoal Grill 14"

              Thermometer:​​​​​​
              Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
              Fireboard 1st Generation
              ThermoWorks Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
              ThermoWorks ThermaPen Mk4 x 2
              Govee Bluetooth Thermometer with 6 probes

              Miscellaneous:
              Anova Sous Vide Immersion Circulator - 1st generation
              Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

              Favorite Spirit:
              Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings
              Beef Ribeye steak

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            #6
            For several years after my divorce in 2004, I ate dinner at a family Manhattan steakhouse practically every Thursday night, usually with the same, or nearly so, group of friends. One of the guys, when he ordered steak (which wasn't always), used to order it "black and blue (bleu?)" I never understood it. I like my beef pretty darn rare, but it needs to be at least warm in the middle.

            ​​​​​​My characature on the wall of that steakhouse:
            Click image for larger version

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
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