Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel

Log In

A valid email is required.
Password is required.
Site Notices
Arrow Left Previous Page
Page / 2
Member
Avatar
Bronze
Offline
  • Joined Oct 2008
  • Posts 2223
  • EE 0% (0)
USA TX, USA
Posted: 1/22/2011 3:33:34 PM EST
Grilling over propane for quick results. Hot grill as usual. Seasoned as usual. But the outside of each burger turned a kind of bright red color. What happened? All burgers were fully cooked on inside (overcooked actually )

Anybody ever seen this happen?

Life's red headed step child.
Avatar
Gold
Offline
  • Joined Jul 2006
  • Posts 12434
  • EE 100% (8)
USA CA, USA
Link Posted: 1/22/2011 3:34:46 PM EST
Happens when cooking long pig.
Member of Team Ranstad
Tennessee Squire

"Fully-loaded, safety off. This here is a recipe for unpleasantness." - Malcom Reynolds
"Just a fly in the ointment, Hans."
Avatar
Lifetime Member
Offline
  • Joined Oct 2001
  • Posts 18372
  • EE 0% (0)
USA OH, USA
Link Posted: 1/22/2011 3:34:56 PM EST


pics?
NRA Benefactor Member
كافر
Basic
Offline
  • Joined Jan 2011
  • Posts 34
  • EE 0% (0)
USA AL, USA
Link Posted: 1/22/2011 3:34:57 PM EST
No, I use charcoal

Member
Avatar
Bronze
Offline
  • Joined Aug 2007
  • Posts 14852
  • EE 100% (2)
USA CA, USA
Link Posted: 1/22/2011 3:35:45 PM EST
Propane poisoning.

Dibs on guns and wimminz.

Douchebag First Class.
Avatar
Bronze
Online
  • Joined Jun 2007
  • Posts 6135
  • EE 100% (2)
USA AR, USA
Link Posted: 1/22/2011 3:35:47 PM EST

Originally Posted By Dimmu:
No, I use charcoal



Prepared American
Avatar
Lifetime Member
Offline
  • Joined Feb 2008
  • Posts 4025
  • EE 100% (17)
USA TX, USA
Link Posted: 1/22/2011 3:36:15 PM EST
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?
Lay two sets of documents on the kitchen table, a 4473 and divorce papers. Tell her one set is getting filled out. It's her choice which. Posted by Vacaduck

..-. ..- -.-. -.-/--- -... .- -- .-

RIP HoustonHusker
Member
Avatar
Bronze
Offline
  • Joined Nov 2005
  • Posts 10613
  • EE 0% (0)
USA OK, USA
Link Posted: 1/22/2011 3:37:10 PM EST
I would guess that you bought some shitty beef.
But friendship is precious, not only in the shade, but in the sunshine of life, and thanks to a benevolent arrangement the greater part of life is sunshine.
proud papa
Avatar
Bronze
Offline
  • Joined Apr 2007
  • Posts 15988
  • EE 100% (25)
USA AZ, USA
Link Posted: 1/22/2011 3:37:12 PM EST
Happens to me almost every time I grill burgers from Costco either over propane or charcoal. Don't know why. They taste good though.
"When you have made evil the means of survival, do not expect men to remain good... ...Do not expect them to produce, when production is punished and looting rewarded. Do not ask, ‘Who is destroying the world? You are." Ayn Rand
Advocatus Diaboli
Avatar
Platinum
Offline
  • Joined Jun 2006
  • Posts 12966
  • EE 100% (98)
USA TX, USA
Link Posted: 1/22/2011 3:40:49 PM EST
Wal-Mart "beef"

Reality Check Specialist
Avatar
Bronze
Offline
  • Joined Jul 2008
  • Posts 8618
  • EE 100% (5)
USA TX, USA
Link Posted: 1/22/2011 3:42:14 PM EST
Dibs on guns.
"Too bad there isn't a smiley that simultaneously does an eyeroll, facepalm, projectile vomiting, pissing, and shitting on a picture of Obama all at the same time." -- Sebois

*RIP HoustonHusker*
19.98%er
Avatar
Platinum
Offline
  • Joined Oct 2002
  • Posts 8376
  • EE 0% (0)
USA OH, USA
Link Posted: 1/22/2011 3:42:39 PM EST
That's a good sign. Another communist cow off the pastures.
ObamaCare formula: Increased Demand + Decreased Supply = Lower Price. Nothing beats a Harvard education I guess.
DV8
Sine Pari
Avatar
Bronze
Offline
  • Joined Dec 2004
  • Posts 26043
  • EE 100% (15)
USA NC, USA
Military
Link Posted: 1/22/2011 3:42:47 PM EST
Originally Posted By MACD:
Wal-Mart "beef"


This.
"Your life is the only Bible some people will ever read."
A very wise man once said that. I wish I could live the message better.
Member
Avatar
Bronze
Offline
  • Joined Feb 2005
  • Posts 23065
  • EE 0% (0)
USA USA
Link Posted: 1/22/2011 3:43:50 PM EST
It means the cow is still alive.
The beatings will continue until morale improves.
Member
Avatar
Bronze
Offline
  • Joined Aug 2006
  • Posts 6421
  • EE 100% (7)
USA TN, USA
Link Posted: 1/22/2011 3:44:01 PM EST
Originally Posted By larkinmusic:
I would guess that you bought some shitty beef.


TN.........The Patron State of Shooting Stuff
Member
Avatar
Bronze
Offline
  • Joined Oct 2008
  • Posts 2225
  • EE 0% (0)
USA TX, USA
Link Posted: 1/22/2011 3:50:06 PM EST

Originally Posted By DV8:
Originally Posted By MACD:
Wal-Mart "beef"


This.
Thats where it was from.




Reality Check Specialist
Avatar
Bronze
Offline
  • Joined Jul 2008
  • Posts 8619
  • EE 100% (5)
USA TX, USA
Link Posted: 1/22/2011 3:51:08 PM EST
Originally Posted By bradinator:

Originally Posted By DV8:
Originally Posted By MACD:
Wal-Mart "beef"


This.
Thats where it was from.





Fail.

Freshest meat is at H-E-B.
"Too bad there isn't a smiley that simultaneously does an eyeroll, facepalm, projectile vomiting, pissing, and shitting on a picture of Obama all at the same time." -- Sebois

*RIP HoustonHusker*
Basic
Offline
  • Joined Aug 2008
  • Posts 5
  • EE 0% (0)
USA IN, USA
Link Posted: 1/22/2011 3:53:27 PM EST
Seen it many times: maily with very fresh ground meat. Beef and venison. First time I noticed it was from a young stier we had butched at a local shop. Was some of the best hamburger ever. I say grill, eat, and enjoy!

Member
Avatar
Bronze
Offline
  • Joined Oct 2008
  • Posts 2226
  • EE 0% (0)
USA TX, USA
Link Posted: 1/22/2011 3:54:37 PM EST

Originally Posted By Venkman:
Originally Posted By bradinator:

Originally Posted By DV8:
Originally Posted By MACD:
Wal-Mart "beef"


This.
Thats where it was from.





Fail.

Freshest meat is at H-E-B.

Thats the only place i shop, however my dad picked this up.

Member
Avatar
Bronze
Offline
  • Joined Oct 2008
  • Posts 2227
  • EE 0% (0)
USA TX, USA
Link Posted: 1/22/2011 3:55:21 PM EST

Originally Posted By bigdog25-06:
Seen it many times: maily with very fresh ground meat. Beef and venison. First time I noticed it was from a young stier we had butched at a local shop. Was some of the best hamburger ever. I say grill, eat, and enjoy!

We ate it, it was pretty good other than I overcooked them. Im still not great at grilling in the dark.

Member
Avatar
Lifetime Member
Offline
  • Joined May 2007
  • Posts 26931
  • EE 100% (79)
USA PA, USA
Link Posted: 1/22/2011 3:55:28 PM EST
Originally Posted By larkinmusic:
I would guess that you bought some shitty beef.


Yup. Cooked out some coloring would be my guess.

Mastering the art of Kentucky Windage
Avatar
Bronze
Offline
  • Joined Jul 2009
  • Posts 4601
  • EE 0% (0)
USA OK, USA
Link Posted: 1/22/2011 3:56:35 PM EST
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.
"You're going to make me Google this, aren't you?"-Subnet

"I've been seen in a gasmask and a hardon before but no chemicals were involved and I wasn't alone." -ElectricSheep556
Member
Avatar
Bronze
Offline
  • Joined Feb 2004
  • Posts 9205
  • EE 100% (14)
USA TX, USA
Link Posted: 1/22/2011 5:10:46 PM EST
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.

Basic
Offline
  • Joined Nov 2004
  • Posts 2411
  • EE 100% (14)
USA OH, USA
Link Posted: 1/22/2011 5:13:17 PM EST
Originally Posted By MTNmyMag:
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.


i thought they used carbon monoxide to make it stay red.

High-Speed Commuter
Avatar
Lifetime Member
Offline
  • Joined Apr 2002
  • Posts 12864
  • EE 100% (25)
USA OH, USA
Link Posted: 1/22/2011 5:15:16 PM EST
I've had that happen before with venison, nothing to be worried about. Chow down!
If you can actually use all of the power you have, you don't have enough.
Crackerhead Steering Wheel Holder
Avatar
Bronze
Offline
  • Joined Jan 2005
  • Posts 10676
  • EE 100% (17)
USA NV, USA
Link Posted: 1/22/2011 5:16:38 PM EST

Originally Posted By Venkman:
Originally Posted By bradinator:

Originally Posted By DV8:
Originally Posted By MACD:
Wal-Mart "beef"


This.
Thats where it was from.





Fail.

Freshest meat is at H-E-B.

Eating food from Butt is not an option around here.
Let them brush your rock-and-roll hair
Beaten, battered, bruised...but still here!
Avatar
Bronze
Offline
  • Joined Dec 2001
  • Posts 39835
  • EE 100% (17)
USA FL, USA
Link Posted: 1/22/2011 5:17:19 PM EST
A rational possibility:


Carbon monoxide makes blood turn VERY bright red. Grilles produce some carbon monoxide, which may have
caused residual blood in the meat to turn bright red.


Possible?


CJ
"Now they will know why they are afraid of the dark.
Now they will learn why they fear the night."....Thulsa Doom

"How are your eyes adjusting to light? It must have been dark under that rock. "..Mosin_nagant
Grand Wizard of the Human Supremacist Movement
Avatar
Bronze
Offline
  • Joined Jul 2004
  • Posts 33340
  • EE 100% (69)
USA TX, USA
Link Posted: 1/22/2011 5:18:36 PM EST
I think that means you overheated it. That's when you pour beer on it to bring it down to cooking temperature.

Basic
Offline
  • Joined Oct 2004
  • Posts 25371
  • EE 100% (1)
USA FL, USA
Link Posted: 1/22/2011 5:19:10 PM EST

Originally Posted By Dimmu:
No, I use charcoal

Heat is heat. Propane had nothing to do with it. Unless you are cooking with actual wood. Charcoal and Propane are just heat sources.

Professional Instigator
Avatar
Gold
Offline
  • Joined Jul 2004
  • Posts 8093
  • EE 100% (21)
USA USA
Link Posted: 1/22/2011 5:20:20 PM EST
[Last Edit: 1/22/2011 5:21:51 PM EST by TrijiCog]
Nothing to be alarmed about,it means your hamburger is about to magically turn into a steak.
ΜOΛΩΝ ΛΑΒΕ
DV8
Sine Pari
Avatar
Bronze
Offline
  • Joined Dec 2004
  • Posts 26044
  • EE 100% (15)
USA NC, USA
Military
Link Posted: 1/22/2011 5:22:48 PM EST
Originally Posted By MTNmyMag:
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.


Walmart pumps their meats with various solutions to add flavor, color and enhance shelf life. It also adds weight to the product so you pay more for it. When you cook it, the solution cooks out and you are left with a nasty tasting piece of leather.

If you don't believe it, here is a quote from Bruce Peterson, the head of Walmart meat, dairy and seafood.

BEEF (MAGAZINE): A great deal of your fresh beef products are “enhanced” with a water-based solution. What drives the decision to merchandise beef this way?

Peterson: I think the whole idea of solutions, or “pumped” product, is going to revolutionize the meat industry over time. The solution process will ultimately be one of providing a flavor profile. This is no different in meat than in other foods. “Cooking” at home is becoming a lost art — much by choice — therefore the consumer is expecting to buy a piece of meat that has a particular flavor profile, stick it in the oven for 15-20 minutes and yet have something they remember eating when they were growing up.

Food additives, whether in solutions or otherwise, are becoming part of our food experience. The fresh beef area is one of the last great food bastions that have been generally untampered.

Preservative issues are more a factor of the packaging, as opposed to the solution itself. Clearly there are color stabilization benefits with the herb-based solutions we use.


The retail product is sealed in a highly oxygenated mix of gases injected into the container. Before the package is placed in the sales case, the outer, non-permeable layer of film is removed, leaving a gas-permeable layer of film beneath, allowing the meat to “breathe” and “bloom,” and assume the colors associated with fresh meat.
"Your life is the only Bible some people will ever read."
A very wise man once said that. I wish I could live the message better.
Basic
Offline
  • Joined May 2009
  • Posts 829
  • EE 0% (0)
USA WI, USA
Link Posted: 1/22/2011 5:26:21 PM EST
Originally Posted By cmjohnson:
A rational possibility:


Carbon monoxide makes blood turn VERY bright red. Grilles produce some carbon monoxide, which may have
caused residual blood in the meat to turn bright red.


Possible?


CJ

That's an interesting theory, and makes a good deal of sense to me.

( I was going to suggest sodium nitrates or nitrites which I believe are added to preserve the meat's red color and to help cause cancer in the consumer.)


Basic
Offline
  • Joined Sep 2005
  • Posts 10218
  • EE 100% (10)
USA TX, USA
Link Posted: 1/22/2011 5:26:54 PM EST
I've always assumed it was carbon monoxide

Member
Avatar
Bronze
Offline
  • Joined Feb 2004
  • Posts 9206
  • EE 100% (14)
USA TX, USA
Link Posted: 1/22/2011 5:27:28 PM EST
Originally Posted By DV8:
Originally Posted By MTNmyMag:
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.


Walmart pumps their meats with various solutions to add flavor, color and enhance shelf life. It also adds weight to the product so you pay more for it. When you cook it, the solution cooks out and you are left with a nasty tasting piece of leather.

If you don't believe it, here is a quote from Bruce Peterson, the head of Walmart meat, dairy and seafood.

BEEF (MAGAZINE): A great deal of your fresh beef products are “enhanced” with a water-based solution. What drives the decision to merchandise beef this way?

Peterson: I think the whole idea of solutions, or “pumped” product, is going to revolutionize the meat industry over time. The solution process will ultimately be one of providing a flavor profile. This is no different in meat than in other foods. “Cooking” at home is becoming a lost art — much by choice — therefore the consumer is expecting to buy a piece of meat that has a particular flavor profile, stick it in the oven for 15-20 minutes and yet have something they remember eating when they were growing up.

Food additives, whether in solutions or otherwise, are becoming part of our food experience. The fresh beef area is one of the last great food bastions that have been generally untampered.

Preservative issues are more a factor of the packaging, as opposed to the solution itself. Clearly there are color stabilization benefits with the herb-based solutions we use.


The retail product is sealed in a highly oxygenated mix of gases injected into the container. Before the package is placed in the sales case, the outer, non-permeable layer of film is removed, leaving a gas-permeable layer of film beneath, allowing the meat to “breathe” and “bloom,” and assume the colors associated with fresh meat.


NOTICE I SAID " OUR STORE"

Member
Avatar
Bronze
Offline
  • Joined Feb 2004
  • Posts 9207
  • EE 100% (14)
USA TX, USA
Link Posted: 1/22/2011 5:29:34 PM EST
Originally Posted By twckxbzd:
Originally Posted By MTNmyMag:
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.


i thought they used carbon monoxide to make it stay red.


Meat comes in, in vacummed sealed bags, open the bag and cut the meat, it sits in open air for a certain period of time, the longer it stays in contact with the air the redder it turns. The red really comes out once its under the wrap. If you dont get a good seal on the wrap it turns brown very quickly and then grey.

Master Guns
Avatar
Bronze
Offline
  • Joined Jan 2005
  • Posts 9000
  • EE 100% (2)
USA CA, USA
Military
Link Posted: 1/22/2011 5:29:35 PM EST
Originally Posted By bradinator:

Originally Posted By bigdog25-06:
Seen it many times: maily with very fresh ground meat. Beef and venison. First time I noticed it was from a young stier we had butched at a local shop. Was some of the best hamburger ever. I say grill, eat, and enjoy!

We ate it, it was pretty good other than I overcooked them. Im still not great at grilling in the dark.

Get a headlamp.

Member
Avatar
Bronze
Offline
  • Joined Nov 2007
  • Posts 14477
  • EE 100% (3)
USA NY, USA
Link Posted: 1/22/2011 5:30:40 PM EST


It means you have old meat.





markl32: Sometimes I think we need more running from saber tooth tigers to put life in perspective.

DV8
Sine Pari
Avatar
Bronze
Offline
  • Joined Dec 2004
  • Posts 26046
  • EE 100% (15)
USA NC, USA
Military
Link Posted: 1/22/2011 5:31:27 PM EST
Originally Posted By MTNmyMag:
Originally Posted By DV8:
Originally Posted By MTNmyMag:
Originally Posted By Seansworth:
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


Yup. Kill an animal and grind it up and the meat is much more gray than it is in the store. While the op was grilling the liquids rose up to the top of the burgers and brought the dye with them. Flip the burgers and let the heat burn off the dye and chow down on artificial processed goodness.


I work as a butcher in super market. I have not heard of or seen any dye. What makes the meat red in the packages AT OUR STORE is oxygen on the meat and then putting it under the tight plastic wrap.


Walmart pumps their meats with various solutions to add flavor, color and enhance shelf life. It also adds weight to the product so you pay more for it. When you cook it, the solution cooks out and you are left with a nasty tasting piece of leather.

If you don't believe it, here is a quote from Bruce Peterson, the head of Walmart meat, dairy and seafood.

BEEF (MAGAZINE): A great deal of your fresh beef products are “enhanced” with a water-based solution. What drives the decision to merchandise beef this way?

Peterson: I think the whole idea of solutions, or “pumped” product, is going to revolutionize the meat industry over time. The solution process will ultimately be one of providing a flavor profile. This is no different in meat than in other foods. “Cooking” at home is becoming a lost art — much by choice — therefore the consumer is expecting to buy a piece of meat that has a particular flavor profile, stick it in the oven for 15-20 minutes and yet have something they remember eating when they were growing up.

Food additives, whether in solutions or otherwise, are becoming part of our food experience. The fresh beef area is one of the last great food bastions that have been generally untampered.

Preservative issues are more a factor of the packaging, as opposed to the solution itself. Clearly there are color stabilization benefits with the herb-based solutions we use.


The retail product is sealed in a highly oxygenated mix of gases injected into the container. Before the package is placed in the sales case, the outer, non-permeable layer of film is removed, leaving a gas-permeable layer of film beneath, allowing the meat to “breathe” and “bloom,” and assume the colors associated with fresh meat.


NOTICE I SAID " OUR STORE"



My reading comprehension is fine. I posted this for the benefit of all.
"Your life is the only Bible some people will ever read."
A very wise man once said that. I wish I could live the message better.
The Christmans Poo
Avatar
Bronze
Offline
  • Joined Oct 2005
  • Posts 686
  • EE 100% (32)
KHM KHM
Link Posted: 1/22/2011 5:35:15 PM EST
Originally Posted By bigdog25-06:
Seen it many times: maily with very fresh ground meat. Beef and venison. First time I noticed it was from a young stier we had butched at a local shop. Was some of the best hamburger ever. I say grill, eat, and enjoy!


"stier" "Sie sprechen Deutsch Ja"
"In einer Mensch-zu-Mann-Kampf, ist der Gewinner, wer eine Runde in seinem Magazin hat"
Erwin Rommel
JEC
Consistently Inconsistent
Avatar
Platinum
Offline
  • Joined Nov 2004
  • Posts 848
  • EE 0% (0)
USA OH, USA
Link Posted: 1/22/2011 5:37:12 PM EST
It's the Viagra.

Sometimes, it makes the lights look blue too.


Member
Avatar
Platinum
Offline
  • Joined Jul 2006
  • Posts 6449
  • EE 100% (12)
USA AK, USA
Link Posted: 1/22/2011 6:25:24 PM EST
Here's my PSA as far as food industry goes.

The common practice of enhancing the coloration of meats and fish so as to make it more appealing to buyers is to treat the product with carbon monoxide.

What this does is promote a reddish color to the meat and or fish. It appears fresh, when in fact it could be beyond it's life.

This has been going on in the U.S. for about 6 years now. The FDA has yet to rule it illegal, and the trace amounts of carbon monoxide which the product retains, have not proved to be a health issue.

You can always tell if it's carbon monoxide because the reddish color disappears when the product is cooked. The reason I found out about this, is I purchased some Mahi Mahi which looked pink, knowing that swordfish can be the same color, I just accepted it as normal. When I cooked it, it went back to the normal color that Mahi is. It was on the label that I found it was treated with carbon monoxide.

Another little tid bit about treating foods with CM is that the process has been declared illegal in the European countries, but still permissible in the United States.

Now that they're able to fool our eyes into buying food past it's prime, you've got to rely more upon your nose to know what's edible and what isn't.




Proud member "Ranstad's Militia, The Fantastic Bastards"
NRA Endowment life member
Sell your AK sodbuster.
Avatar
Bronze
Offline
  • Joined Jul 2007
  • Posts 12003
  • EE 100% (5)
USA UT, USA
Link Posted: 1/22/2011 6:26:47 PM EST
Originally Posted By smokiexd45:
I have seen this happen once while cooking burgers. I would point towards dyed meat to make it look fresh longer?


The meat isn't actually dyed. Just purged of oxygen and filled with another gas to preserve and promote a brighter red color.
Support a VZ58 subforum here! http://www.ar15.com/forums/topic.html?b=1&f=2&t=899608&page=1
Celebrate diversity! OC or CCW!
Live...from the Temples of Syrinx.
Avatar
Bronze
Offline
  • Joined Jul 2005
  • Posts 15833
  • EE 100% (11)
USA WA, USA
Link Posted: 1/22/2011 6:30:15 PM EST
Originally Posted By WildBoar:

Originally Posted By Dimmu:
No, I use charcoal

Heat is heat. Propane had nothing to do with it. Unless you are cooking with actual wood. Charcoal and Propane are just heat sources.


Doesn't matter...I had some nice steaks turn red while grilling them on a hibachi
Can't talk...gotta shoot.
C.E. "Bud" Anderson.
There are two kinds of people: those who say to God, "Thy will be done," and those to whom God says, "All right, then, have it your way."
Member
Avatar
Bronze
Offline
  • Joined Sep 2005
  • Posts 5702
  • EE 100% (43)
USA FL, USA
Link Posted: 1/22/2011 6:34:07 PM EST
Only had that happened when I was grilling burgers I ground myself from chuck tender steak over lump charcoal and hickory.

Advocatus Diaboli
Avatar
Platinum
Offline
  • Joined Jun 2006
  • Posts 12971
  • EE 100% (98)
USA TX, USA
Link Posted: 1/22/2011 8:03:11 PM EST

Originally Posted By gwitness:
Originally Posted By WildBoar:
Originally Posted By Dimmu:
No, I use charcoal
Heat is heat. Propane had nothing to do with it. Unless you are cooking with actual wood. Charcoal and Propane are just heat sources.
Doesn't matter...I had some nice steaks turn red while grilling them on a hibachi

That really shouldn't happen with any good meat. I'm no high-volume chef, but the only time I've seen meat turn red after cooking was Wal-Mart ground beef, or frozen ground beef patties from Swann trucks, Wal-Mart, Sams, etc.

There might be some merit to CMJ's gas grill theory, as that's the only time I've seen it. Or it could be that gas grilling people buy the cheapest, shit meat possible

Wood and charcoal purists I know would never use frozen or questionable meat (other than trying to pass off a coyote half as a baby whitetail but that's a different story).

Veteran of Reagan Era
Avatar
Gold
Offline
  • Joined Jan 2001
  • Posts 55858
  • EE 100% (1)
USA TX, USA
Link Posted: 1/22/2011 8:06:41 PM EST

Originally Posted By MACD:
Wal-Mart "beef"

This or carbon monoxide generated by the choked-off fire. Yes, even propane will make CO. The same mechanism which makes it deadly is responsible for preservation of the red color of the myoglobin.

Fresh green peppers and onions can also stabilize the myoglobin.


GD: Too much Chicken Little, not enough Gene Kranz.
NRA life member
Avatar
Lifetime Member
Offline
  • Joined Feb 2009
  • Posts 9637
  • EE 100% (1)
USA PA, USA
Link Posted: 1/22/2011 8:12:02 PM EST
The pH of the meat can also affect the amount of pink in cooked hamburger. Bulls give lower pH meat.
As a child, my Mother told me that happiness was the key to life. At school they asked me what I wanted to be when I grew up. I wrote down "happy". They told me I didn't understand the assignment; I told them they didn't understand life.
Member
Avatar
Bronze
Offline
  • Joined Jan 2001
  • Posts 2432
  • EE 0% (0)
USA TX, USA
Link Posted: 1/22/2011 8:26:19 PM EST
Originally Posted By Sturmgewehr-58:
Only had that happened when I was grilling burgers I ground myself from chuck tender steak over lump charcoal and hickory.


Had it happen when grilling over mesquite too.

Member
Avatar
Bronze
Offline
  • Joined Feb 2004
  • Posts 9208
  • EE 100% (14)
USA TX, USA
Link Posted: 1/22/2011 8:26:34 PM EST
Originally Posted By Keith_J:

Originally Posted By MACD:
Wal-Mart "beef"

This or carbon monoxide generated by the choked-off fire. Yes, even propane will make CO. The same mechanism which makes it deadly is responsible for preservation of the red color of the myoglobin.

Fresh green peppers and onions can also stabilize the myoglobin.




Why does the meat I cut at work turn red when exposed to open air? It comes in cyrovacced bags. And its greyish to brownish in color. The same as if it was just cut from a beast. After 5 to 10 minutes exposure to open air it begins to redden up. When wrapped it turns BRIGHT RED especially when the plastic wrap is drawn tight and it contacts the meat.

Basic
Offline
  • Joined Aug 2006
  • Posts 838
  • EE 100% (7)
IND IND
Link Posted: 1/23/2011 12:27:35 AM EST
chi-com beef

Basic
Offline
  • Joined Oct 2008
  • Posts 1194
  • EE 100% (5)
USA TX, USA
Link Posted: 1/23/2011 1:06:42 AM EST
All of the above are excellent, excellent ideas and theories.

However, the truth be told - Your meat is loafing.


Arrow Left Previous Page
Page / 2
Top