Karen Memes (2 Viewers)

[Optimus Prime]

There used to be a restaurant here ages ago that refused to cook their steaks well done. Don't know if anyone ever called the cops over it
===================================================================

RALEIGH, N.C. — WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.
Annie Cooke said she has had barbecue at other restaurants, and it was never pink.

The issue started, she said, when she returned to Clyde Cooper's Barbeque to either have the restaurant cook the barbecue longer, serve her something else off the menu or give her a refund. Cooke said none of these things happened after she talked with the owner of the restaurant.

Cooke said she wrote the negative review because she felt the owner was being dismissive of her concerns, explaining, "That’s just the way I felt -- that’s the reason I called the cops, because I couldn’t get my money back or I couldn’t get a different plate."

Debbie Holt, owner of Clyde Cooper's Barbeque, said she did offer the customer a different meal, but Cooke refused. When that happened, Cooke was given one piece of chicken in a brown paper bag, and not the full chicken plate she expected.

Cooke told WRAL News on Friday she is considering filing a civil lawsuit...........

'Just the way I felt': Woman who called 911 over pink BBQ tells her side of the story

WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.

www.wral.com

 

[DaveXA]

There used to be a restaurant here ages ago that refused to cook their steaks well done. Don't know if anyone called the cops over it
=========================================================

RALEIGH, N.C. — WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.
Annie Cooke said she has had barbecue at other restaurants, and it was never pink.

The issue started, she said, when she returned to Clyde Cooper's Barbeque to either have the restaurant cook the barbecue longer, serve her something else off the menu or give her a refund. Cooke said none of these things happened after she talked with the owner of the restaurant.

Cooke said she wrote the negative review because she felt the owner was being dismissive of her concerns, explaining, "That’s just the way I felt -- that’s the reason I called the cops, because I couldn’t get my money back or I couldn’t get a different plate."

Debbie Holt, owner of Clyde Cooper's Barbeque, said she did offer the customer a different meal, but Cooke refused. When that happened, Cooke was given one piece of chicken in a brown paper bag, and not the full chicken plate she expected.

Cooke told WRAL News on Friday she is considering filing a civil lawsuit...........

'Just the way I felt': Woman who called 911 over pink BBQ tells her side of the story

WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.

www.wral.com

They should counter-sue for trying to give pink meat a bad name. I like pink meat...and no, not that pink meat, the other pink meat.

 

[gboudx]

I assume the lady was complaining about the smoke ring. Other than that, I've smoked a lot of different cuts of pork and never was the meat pink except the smoke ring. And if that's true, and she had pork from other BBQ restaurants that didn't have the smoke ring, then those are the ones she should demand a refund from.

 

[guidomerkinsrules]

There used to be a restaurant here ages ago that refused to cook their steaks well done. Don't know if anyone ever called the cops over it
===================================================================

RALEIGH, N.C. — WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.
Annie Cooke said she has had barbecue at other restaurants, and it was never pink.

The issue started, she said, when she returned to Clyde Cooper's Barbeque to either have the restaurant cook the barbecue longer, serve her something else off the menu or give her a refund. Cooke said none of these things happened after she talked with the owner of the restaurant.

Cooke said she wrote the negative review because she felt the owner was being dismissive of her concerns, explaining, "That’s just the way I felt -- that’s the reason I called the cops, because I couldn’t get my money back or I couldn’t get a different plate."

Debbie Holt, owner of Clyde Cooper's Barbeque, said she did offer the customer a different meal, but Cooke refused. When that happened, Cooke was given one piece of chicken in a brown paper bag, and not the full chicken plate she expected.

Cooke told WRAL News on Friday she is considering filing a civil lawsuit...........

'Just the way I felt': Woman who called 911 over pink BBQ tells her side of the story

WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.

www.wral.com

 

[Optimus Prime]

The powerball winner at a fancy restaurant

 

[bigdaddysaints]

my wife used to have to take board members and those type out to eat after conferences and conventions. she had one (big wig) guy who liked his steak burnt. not well done, but over cooked, but burnt.
so she would always have to go to kitchen to talk to the chef/cook and let him know ahead of time. look, this guy is gonna order it burnt, if you don't, he'll send it back and i don't wanna waste your time with that. but most of the time it had to be sent back.

 

[Optimus Prime]

my wife used to have to take board members and those type out to eat after conferences and conventions. she had one (big wig) guy who liked his steak burnt. not well done, but over cooked, but burnt.
so she would always have to go to kitchen to talk to the chef/cook and let him know ahead of time. look, this guy is gonna order it burnt, if you don't, he'll send it back and i don't wanna waste your time with that. but most of the time it had to be sent back.

"cook the steak to the point where it's no good for anything other than feeding it to the dog, then it'll be perfect"

I used be a well done guy, it was my girlfriend who got me to see the light

 

[bigdaddysaints]

"cook the steak to the point where it's no good for anything other than feeding it to the dog, then it'll be perfect"

I used be a well done guy, it was my girlfriend who got me to see the light

hey, when your dropping 5k on a dinner for a group, they better cut it in little hearts if that's what he wants..I know the waitresses will make sure of it for that tip..

 

[gboudx]

my wife used to have to take board members and those type out to eat after conferences and conventions. she had one (big wig) guy who liked his steak burnt. not well done, but over cooked, but burnt.
so she would always have to go to kitchen to talk to the chef/cook and let him know ahead of time. look, this guy is gonna order it burnt, if you don't, he'll send it back and i don't wanna waste your time with that. but most of the time it had to be sent back.

We went to dinner with a group of friends to a "fancy" steak place in downtown Dallas. One of the ladies ordered her steak, "very well done". After she was brought her steak, she asked the waitress for A-1. I cut in and asked the waitress if the chef is a guy or gal and she said guy. I told that when she gets the A-1 to then go and kick him in the nuts.

 

[Optimus Prime]

There used to be a restaurant here ages ago that refused to cook their steaks well done. Don't know if anyone ever called the cops over it
===================================================================

RALEIGH, N.C. — WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.
Annie Cooke said she has had barbecue at other restaurants, and it was never pink.

The issue started, she said, when she returned to Clyde Cooper's Barbeque to either have the restaurant cook the barbecue longer, serve her something else off the menu or give her a refund. Cooke said none of these things happened after she talked with the owner of the restaurant.

Cooke said she wrote the negative review because she felt the owner was being dismissive of her concerns, explaining, "That’s just the way I felt -- that’s the reason I called the cops, because I couldn’t get my money back or I couldn’t get a different plate."

Debbie Holt, owner of Clyde Cooper's Barbeque, said she did offer the customer a different meal, but Cooke refused. When that happened, Cooke was given one piece of chicken in a brown paper bag, and not the full chicken plate she expected.

Cooke told WRAL News on Friday she is considering filing a civil lawsuit...........

'Just the way I felt': Woman who called 911 over pink BBQ tells her side of the story

WRAL News on Friday spoke to the woman who ripped into a local barbecue restaurant for serving her pink meat.

www.wral.com

The meat was pink — no one disputes that.

The argument between a customer and the co-owners of a famous barbecue restaurant in Raleigh, N.C., this month arose over whether that pink coloring meant that the pulled pork was undercooked.

The co-owners insisted they’d cooked the pork shoulder plenty, barbecuing it “low and slow” in a smoker for 12 hours at about 250 degrees. The woman disagreed and, when she couldn’t convince the co-owners to cook it some more or give her a refund, sought redress elsewhere.

By calling 911.

“I had ordered some food from there, and the barbecue was pink,” she told the dispatcher, according to audio of the 911 call obtained by The Washington Post.

The dispatcher sent an officer to the restaurant to handle the matter

In the weeks since Raleigh police worked the case of the pink meat, Clyde Cooper’s Barbeque has defended its pulled pork, even marketing itself as the home of the “infamous pink bbq” and creating “PinkBBQ” merchandise.

Others agree that customers shouldn’t be frightened by pink-colored barbecue — what aficionados call the “smoke ring” — even if it can at times alarm the uninitiated.

Dana Hanson, a North Carolina State University associate professor and an expert in meat science, said myoglobin, a protein that supplies oxygen to the muscles of nearly all mammals, is at the root of what happened at Clyde Cooper’s. In non-barbecue cooking, heat “denatures” myoglobin in fresh meat, turning it from red to pink and then brown to hockey puck.

“That’s the whole premise of when you order a steak at varying degrees of doneness, from rare to medium-rare to well-done,” Hanson said. “That’s the myoglobin pigment going through this normal denaturation during cooking.”

But barbecuing can mess with meat’s straightforward transformation along that color scale, Hanson added. Barbecuers often smoke their meats, usually doing so by burning wood that contains thousands of chemicals.

One of those, nitric oxide, binds to myoglobin in the presence of heat to lock in the red or pink color — no matter how long the meat cooks..............

https://www.washingtonpost.com/nation/2022/11/15/pink-barbecue-911-call/

I assume the lady was complaining about the smoke ring. Other than that, I've smoked a lot of different cuts of pork and never was the meat pink except the smoke ring. And if that's true, and she had pork from other BBQ restaurants that didn't have the smoke ring, then those are the ones she should demand a refund from.

Once upon a time, that “smoke ring” was a “badge of honor” for barbecuers and a signal to savvy customers, Hanson said.

“It’s the visual cue to know that that product is true barbecue and has been exposed to smoke,” he added. “There was a time that that was a measure of quality.”

Safe to say, the Clyde Cooper’s customer who tried to return her lunch of barbecued pork didn’t think so.

Ashley Jessup, co-owner and manager of the downtown Raleigh institution, said the woman ordered, paid for and received a plate of barbecued pork shoulder toward the tail end of the lunch rush on Nov. 1.

About 10 minutes later, she returned to the register, telling Jessup’s mother and fellow co-owner, Debbie Holt, that her meat was undercooked.

Holt looked at the plate.

“She snickered a little bit, and she said, ‘Honey, that’s because it’s smoked. It’s smoked pork, and it turns pink whenever it’s cooking,’ ” Jessup said.

Undeterred, the woman insisted the meat hadn’t been cooked enough, even as other customers interjected, backing up Holt. Jessup, who had been working on the restaurant’s catering orders, stepped in, allowing her mother to serve other customers.

Jessup said she googled images of “smoked barbecue” on her phone in a vain effort to convince the woman that the pink coloring was a byproduct of the smoking process.

Because of that, the meat would remain pink no matter how long they cooked it.

The woman went outside. Although they denied her a refund, as a consolation, Jessup and Holt dispatched a server to give the woman some chicken she’d requested. They thought the matter was settled...........

 

[gboudx]

So it WAS the smoke ring she was complaining about. There's no way she's ever had real BBQ before then. She may have been told she was having BBQ, but she was served something grilled, cooked on a griddle or microwaved.

 

[guidomerkinsrules]

The meat was pink — no one disputes that.

The argument between a customer and the co-owners of a famous barbecue restaurant in Raleigh, N.C., this month arose over whether that pink coloring meant that the pulled pork was undercooked.

The co-owners insisted they’d cooked the pork shoulder plenty, barbecuing it “low and slow” in a smoker for 12 hours at about 250 degrees. The woman disagreed and, when she couldn’t convince the co-owners to cook it some more or give her a refund, sought redress elsewhere.

By calling 911.

“I had ordered some food from there, and the barbecue was pink,” she told the dispatcher, according to audio of the 911 call obtained by The Washington Post.

The dispatcher sent an officer to the restaurant to handle the matter

In the weeks since Raleigh police worked the case of the pink meat, Clyde Cooper’s Barbeque has defended its pulled pork, even marketing itself as the home of the “infamous pink bbq” and creating “PinkBBQ” merchandise.

Others agree that customers shouldn’t be frightened by pink-colored barbecue — what aficionados call the “smoke ring” — even if it can at times alarm the uninitiated.

Dana Hanson, a North Carolina State University associate professor and an expert in meat science, said myoglobin, a protein that supplies oxygen to the muscles of nearly all mammals, is at the root of what happened at Clyde Cooper’s. In non-barbecue cooking, heat “denatures” myoglobin in fresh meat, turning it from red to pink and then brown to hockey puck.

“That’s the whole premise of when you order a steak at varying degrees of doneness, from rare to medium-rare to well-done,” Hanson said. “That’s the myoglobin pigment going through this normal denaturation during cooking.”

But barbecuing can mess with meat’s straightforward transformation along that color scale, Hanson added. Barbecuers often smoke their meats, usually doing so by burning wood that contains thousands of chemicals.

One of those, nitric oxide, binds to myoglobin in the presence of heat to lock in the red or pink color — no matter how long the meat cooks..............

https://www.washingtonpost.com/nation/2022/11/15/pink-barbecue-911-call/

Once upon a time, that “smoke ring” was a “badge of honor” for barbecuers and a signal to savvy customers, Hanson said.

“It’s the visual cue to know that that product is true barbecue and has been exposed to smoke,” he added. “There was a time that that was a measure of quality.”

Safe to say, the Clyde Cooper’s customer who tried to return her lunch of barbecued pork didn’t think so.

Ashley Jessup, co-owner and manager of the downtown Raleigh institution, said the woman ordered, paid for and received a plate of barbecued pork shoulder toward the tail end of the lunch rush on Nov. 1.

About 10 minutes later, she returned to the register, telling Jessup’s mother and fellow co-owner, Debbie Holt, that her meat was undercooked.

Holt looked at the plate.

“She snickered a little bit, and she said, ‘Honey, that’s because it’s smoked. It’s smoked pork, and it turns pink whenever it’s cooking,’ ” Jessup said.

Undeterred, the woman insisted the meat hadn’t been cooked enough, even as other customers interjected, backing up Holt. Jessup, who had been working on the restaurant’s catering orders, stepped in, allowing her mother to serve other customers.

Jessup said she googled images of “smoked barbecue” on her phone in a vain effort to convince the woman that the pink coloring was a byproduct of the smoking process.

Because of that, the meat would remain pink no matter how long they cooked it.

The woman went outside. Although they denied her a refund, as a consolation, Jessup and Holt dispatched a server to give the woman some chicken she’d requested. They thought the matter was settled...........

regardless, she needs to be arrested for frivolous 911 call

 

[DJ1BigTymer]

The meat was pink — no one disputes that.

The argument between a customer and the co-owners of a famous barbecue restaurant in Raleigh, N.C., this month arose over whether that pink coloring meant that the pulled pork was undercooked.

The co-owners insisted they’d cooked the pork shoulder plenty, barbecuing it “low and slow” in a smoker for 12 hours at about 250 degrees. The woman disagreed and, when she couldn’t convince the co-owners to cook it some more or give her a refund, sought redress elsewhere.

By calling 911.

“I had ordered some food from there, and the barbecue was pink,” she told the dispatcher, according to audio of the 911 call obtained by The Washington Post.

The dispatcher sent an officer to the restaurant to handle the matter

In the weeks since Raleigh police worked the case of the pink meat, Clyde Cooper’s Barbeque has defended its pulled pork, even marketing itself as the home of the “infamous pink bbq” and creating “PinkBBQ” merchandise.

Others agree that customers shouldn’t be frightened by pink-colored barbecue — what aficionados call the “smoke ring” — even if it can at times alarm the uninitiated.

Dana Hanson, a North Carolina State University associate professor and an expert in meat science, said myoglobin, a protein that supplies oxygen to the muscles of nearly all mammals, is at the root of what happened at Clyde Cooper’s. In non-barbecue cooking, heat “denatures” myoglobin in fresh meat, turning it from red to pink and then brown to hockey puck.

“That’s the whole premise of when you order a steak at varying degrees of doneness, from rare to medium-rare to well-done,” Hanson said. “That’s the myoglobin pigment going through this normal denaturation during cooking.”

But barbecuing can mess with meat’s straightforward transformation along that color scale, Hanson added. Barbecuers often smoke their meats, usually doing so by burning wood that contains thousands of chemicals.

One of those, nitric oxide, binds to myoglobin in the presence of heat to lock in the red or pink color — no matter how long the meat cooks..............

https://www.washingtonpost.com/nation/2022/11/15/pink-barbecue-911-call/

Once upon a time, that “smoke ring” was a “badge of honor” for barbecuers and a signal to savvy customers, Hanson said.

“It’s the visual cue to know that that product is true barbecue and has been exposed to smoke,” he added. “There was a time that that was a measure of quality.”

Safe to say, the Clyde Cooper’s customer who tried to return her lunch of barbecued pork didn’t think so.

Ashley Jessup, co-owner and manager of the downtown Raleigh institution, said the woman ordered, paid for and received a plate of barbecued pork shoulder toward the tail end of the lunch rush on Nov. 1.

About 10 minutes later, she returned to the register, telling Jessup’s mother and fellow co-owner, Debbie Holt, that her meat was undercooked.

Holt looked at the plate.

“She snickered a little bit, and she said, ‘Honey, that’s because it’s smoked. It’s smoked pork, and it turns pink whenever it’s cooking,’ ” Jessup said.

Undeterred, the woman insisted the meat hadn’t been cooked enough, even as other customers interjected, backing up Holt. Jessup, who had been working on the restaurant’s catering orders, stepped in, allowing her mother to serve other customers.

Jessup said she googled images of “smoked barbecue” on her phone in a vain effort to convince the woman that the pink coloring was a byproduct of the smoking process.

Because of that, the meat would remain pink no matter how long they cooked it.

The woman went outside. Although they denied her a refund, as a consolation, Jessup and Holt dispatched a server to give the woman some chicken she’d requested. They thought the matter was settled...........

After living in NC for 7 years, I would like to sue them for calling what they cook barbeque!!!

 

[Taurus]

The meat was pink — no one disputes that.

The argument between a customer and the co-owners of a famous barbecue restaurant in Raleigh, N.C., this month arose over whether that pink coloring meant that the pulled pork was undercooked.

The co-owners insisted they’d cooked the pork shoulder plenty, barbecuing it “low and slow” in a smoker for 12 hours at about 250 degrees. The woman disagreed and, when she couldn’t convince the co-owners to cook it some more or give her a refund, sought redress elsewhere.

By calling 911.

“I had ordered some food from there, and the barbecue was pink,” she told the dispatcher, according to audio of the 911 call obtained by The Washington Post.

The dispatcher sent an officer to the restaurant to handle the matter

In the weeks since Raleigh police worked the case of the pink meat, Clyde Cooper’s Barbeque has defended its pulled pork, even marketing itself as the home of the “infamous pink bbq” and creating “PinkBBQ” merchandise.

Others agree that customers shouldn’t be frightened by pink-colored barbecue — what aficionados call the “smoke ring” — even if it can at times alarm the uninitiated.

Dana Hanson, a North Carolina State University associate professor and an expert in meat science, said myoglobin, a protein that supplies oxygen to the muscles of nearly all mammals, is at the root of what happened at Clyde Cooper’s. In non-barbecue cooking, heat “denatures” myoglobin in fresh meat, turning it from red to pink and then brown to hockey puck.

“That’s the whole premise of when you order a steak at varying degrees of doneness, from rare to medium-rare to well-done,” Hanson said. “That’s the myoglobin pigment going through this normal denaturation during cooking.”

But barbecuing can mess with meat’s straightforward transformation along that color scale, Hanson added. Barbecuers often smoke their meats, usually doing so by burning wood that contains thousands of chemicals.

One of those, nitric oxide, binds to myoglobin in the presence of heat to lock in the red or pink color — no matter how long the meat cooks..............

https://www.washingtonpost.com/nation/2022/11/15/pink-barbecue-911-call/

Once upon a time, that “smoke ring” was a “badge of honor” for barbecuers and a signal to savvy customers, Hanson said.

“It’s the visual cue to know that that product is true barbecue and has been exposed to smoke,” he added. “There was a time that that was a measure of quality.”

Safe to say, the Clyde Cooper’s customer who tried to return her lunch of barbecued pork didn’t think so.

Ashley Jessup, co-owner and manager of the downtown Raleigh institution, said the woman ordered, paid for and received a plate of barbecued pork shoulder toward the tail end of the lunch rush on Nov. 1.

About 10 minutes later, she returned to the register, telling Jessup’s mother and fellow co-owner, Debbie Holt, that her meat was undercooked.

Holt looked at the plate.

“She snickered a little bit, and she said, ‘Honey, that’s because it’s smoked. It’s smoked pork, and it turns pink whenever it’s cooking,’ ” Jessup said.

Undeterred, the woman insisted the meat hadn’t been cooked enough, even as other customers interjected, backing up Holt. Jessup, who had been working on the restaurant’s catering orders, stepped in, allowing her mother to serve other customers.

Jessup said she googled images of “smoked barbecue” on her phone in a vain effort to convince the woman that the pink coloring was a byproduct of the smoking process.

Because of that, the meat would remain pink no matter how long they cooked it.

The woman went outside. Although they denied her a refund, as a consolation, Jessup and Holt dispatched a server to give the woman some chicken she’d requested. They thought the matter was settled...........

Uh, Lady? Is that meat pulled apart into strings? If so, it's fully cooked. Medium-rare doesn't do that. I don't care if it's pink, yellow or purple, you don't get that consistency until it hits 190* for a while.

 

[Zack Lee]

Home of the Infamous Pink BBQ! They can hang their hat on that for a long time and Karen shall not be forgotten.