For the beef lovers

[LilRedCorvette]

[Sea Six]

https://www.thevettebarn.com/forums/w...uth-roast.html



4/10

[VatorMan]

Looks like that would make a great roast beef sandwich.

[JRD77VET]

[polarbear]

Originally Posted by JRD77VET

[kingpin]

Originally Posted by VatorMan

Looks like that would make a great roast beef sandwich.

Considering the OP is a lady I will hold back my pic which trumps yours by far.

[GentleBen]

Okay, Laurie, where was this? I hanker for some good, rare beef.

[LilRedCorvette]

Originally Posted by GentleBen

Okay, Laurie, where was this? I hanker for some good, rare beef.

In my kitchen! I cook a mean sirloin roast.

[kingpin]

Originally Posted by LilRedCorvette

In my kitchen! I cook a mean sirloin roast.

When my mother made roast beef it was only edible with a pitcher of gravy.
Dry, leathery, grey meat is terrible.
My parents like meat well done. Thank goodness I learned that rare is the way to go for me.

[Giraffe (He/Him)]

This thread is responsible for my epic flop thread

Thanks a LOT.

[LilRedCorvette]

Originally Posted by kingpin

When my mother made roast beef it was only edible with a pitcher of gravy.
Dry, leathery, grey meat is terrible.
My parents like meat well done. Thank goodness I learned that rare is the way to go for me.

Ugh Glad you saw the light and go rare now I've converted some friends from the dark side of well done (to at least to medium/medium-rare anyway). I can't think of anything more tasteless and horrible than beef that has been killed a second time.

Originally Posted by Thomas

This thread is responsible for my epic flop thread

Thanks a LOT.

Don't be blamin me for your keystroke error

[NeedSpeed]

Title shoulda been "For the loin lovers"

[Cybercowboy]

Originally Posted by LilRedCorvette

Ugh Glad you saw the light and go rare now I've converted some friends from the dark side of well done (to at least to medium/medium-rare anyway). I can't think of anything more tasteless and horrible than beef that has been killed a second time.



Don't be blamin me for your keystroke error

I will only cook meat well done for my father's wife, who absolutely cannot take it any other way. Other than that I will go as high as medium for you but if you want it more done you will have to do it yourself. I will not be an accomplice to what is about to occur.

I like mine to be a nice medium rare, very warm or hot pink center. I can go down to rare no problem, but just prefer it medium rare. The other day I grilled some really high quality venison loin steaks to near sushi-level rare, sliced them thin, and served with a butter/lemon/garlic sauce. They were to die for.