Quote:
Originally posted by DeanCapture
Hahhahaa - that's me alright!
My meat has to be "well-done"...but moist!
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Then you can always spray it lightly with oil or brush it -- very lightly -- this will seal it when it hits the heat and the juices will stay inside, all meat works this way --
I eat my steaks pittsburgh -- which is burnt black on the outside and bleeding on the inside -- it takes a really hot grill and a light hand to do it, since you have to pay attention -- steakhouse chefs love to cook steaks ordered like that -- but they will laugh at you if you order it pittsburgh medium or anything but rare, since the term only applies to rare...