Originally Posted by TRRed

I'm sorry to hear about the food poisoning, BamaVol; I know what that's like. I've gotten it twice after eating at Red Lobsters (different restaurants, different grilled meats). While I'm a fan of Outback, that chain seems to be one of the most consistent for undercooking their meats. I have ordered beef medium well (say an 8 on a 1 to 10 scale) on a number of occasions only to have it served medium rare (4) to medium (6); of course, ordering it well done usually results in a very overcooked piece of meat (say a 12). Until the state agencies who regulate restaurants require the use of temperature probes to determine at least minimal doneness, some unlucky souls are occasionally going to get hit with the consequences of undercooking in any of these restaurants who may be using inexperienced cooks. While I don't know that either your son's situation or mine were the result of undercooking, it wouldn't surprise me.