Rarely is it ALL ME...ALL THE TIME...but it is for this episode (holding a few sound bites). Recently the BBQ Hall of Fame Class of 2018 was announced. This year Tuffy Stone Cool Smoke) Tootsie Tomanetz (Snow's BBQ) and Charlie Vergos (Rendezvous BBQ) were voted in. You will hear Tuffy Stone himself talk about how he first got the news and what it means to him. Danile Vaughn from Texas Monthly BBQ also gave me his thoughts on each person in the 2018 class. Finally...I rant about how high end steak restaurants are UNDER-COOKING your steaks on purpose...it's a THING!!
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I remembered hearing about that steak undercooking thing before. Makes more sense than overcooking though. happened to me last time I ordered a medium rare steak at a higher end place, which I don't do often, but it came a solid rare. I eat anything from rare to well-done so I don't care too much though.-
IT can't be THAT much of an insult to a cook (or chef...or whatever) to use a thermometer in order to nail the temp! I mean, that can't seem to do it WITHOUT using one...LOL!! -
BBQCentralShow. Oh, chefs can be arrogant at their craft, like any pro. I bet you'll never see a steak chef use one. -
I prefer medium-rare but can to rare to well-done. I know every time I ordered the Outback Special I ordered it medium at multiple locations and every single time it was perfect medium-rare. High End Steakhouses.....I'll never find out.
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My experience is that it’s almost never right. More than half the time it’s overdone.
I had had a high end one ordered medium rare came out well done. I refused it and got one that was blue and made them fix that one. So frustrating.
I think its basically a crap shoot because they don’t use thermometers.
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Great Pitcast...thanks, BBQCentralShow. You should give prizes to members who whip out their Thermapop/Thermapen at the restaurant and take photographic evidence to show their steak isn't cooked properly.Comment
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Thanks for the show!Comment
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