How do you prefer your meat?

**Mouzafphaerre** · 05-01-2005, 23:44

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Well dried, well-done.

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**IrishMike** · 05-02-2005, 00:49

Well cooked, only a little pink, and plain.

**hrvojej** · 05-02-2005, 01:08

Well done, and not burnt.

**TheSilverKnight** · 05-02-2005, 02:04

Well-done, unburnt, with a side of potatoes (baked or mashed) with gravy on the potatoes, or gravy/A1 sauce on the steak

**Beirut** · 05-02-2005, 02:39

One and half-inch thick from the small end of the Rib Eye. It's called a Delmonico cut. It was my dad's favorite BBQ cut and now it's mine.

Very hot BBQ. Very well seared on the outside, quite rare on the inside. Sometimes I'll cook it with a bit of my own BBQ sauce of lime juice, garlic, pepper and olive oil. At the table, I throw on a pad of homemade Bourbon-Tabasco butter*.

Just great!

Mash butter, bourbon and Tabasco together. Form into pads and freeze.

**Somebody Else** · 05-02-2005, 04:13

Rare. Steak Tartare's good. Occasionally medium-rare if the meat isn't great quality, or it's a burger or something. This assuming it's steak/beef... Well, same goes for lamb. Mutton a bit more cooking. Pork... well, I don't want trichinosis.

**KukriKhan** · 05-02-2005, 05:24

Swine: burnt to crackling

Fowl: semi-burnt. Preferably slow-roasted.

Reptile: as fowl.

Fish: broiled with stringent fruit (lime, lemon, etc.) Or extremely fresh (12 hours or less) and raw.

Shellfish: steamed, with drawn butter

Bovine: bloody, and fresh; or if aged: hung, seasoned and broiled.

Medium-sized varmints (possum, raccoon, etc) : as fish, but substitute tubers for fruit.

Small varmints (rat, mouse, chipmunk, rabbit etc): stewed or crock-potted with onions, potatoes, carrots, etc.