Beef. It's what's for dinner.

[The_Tick]

Is this a generational thing? My mom overcooked meat as well.

I think my MIL cooked meat 40 degrees over the optimal temperature. They cooked a Sunday roast beef each week, and I had a hard time getting any of it down. There was a THICK bark on the outside of her roasts without the benefit of smoke.

This is also one of the reasons I like to BBQ. I like to control the doneness of the meat. They can't be trusted! It's crazy, because Mrs Diddley is a great cook otherwise.

This is why my parents/aunts/uncles, and grandparents before they passed....had equal amounts of meat, potatoes, and gravy on their plates. Have to have something to get that dry as shit down.

[Bo Diddley]

In the early years of our marriage, my wife would sometimes at dinner shout out "Kids, I just got a piece of fat in my meat!!", with the same level or warning, urgency, and fear as if she had discovered a severed toe. For a while I would just roll my eyes in an effort to keep the peace, until I realized the real-world harm this was having on our kids. We now have a couple of kids that have normal, healthy relationships with red meat, but a couple that remain damaged by her influence.

Along with her fat-phobia, her mother has also never cooked any meat in her life less than 20 degrees over the optimal temperature, which my wife was conditioned to think of as "normal and safe". Needless to say, meats of all sorts have been a sore point at many times in our marriage.

One of the reasons I got into BBQ was that it is one of the few methods of cooking meat that we can al enjoy. Even then, the first few times we had people over for pulled pork, she would tell our guests "Don't worry about the pink parts. That is an effect of the smoke. It doesn't mean the meat isn't done". I made her stop doing that.

Is this a generational thing? My mom overcooked meat as well.

I think my MIL cooked meat 40 degrees over the optimal temperature. They cooked a Sunday roast beef each week, and I had a hard time getting any of it down. There was a THICK bark on the outside of her roasts without the benefit of smoke.

This is also one of the reasons I like to BBQ. I like to control the doneness of the meat. They can't be trusted! It's crazy, because Mrs Diddley is a great cook otherwise.

[Clark Addison]

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

In the early years of our marriage, my wife would sometimes at dinner shout out "Kids, I just got a piece of fat in my meat!!", with the same level or warning, urgency, and fear as if she had discovered a severed toe. For a while I would just roll my eyes in an effort to keep the peace, until I realized the real-world harm this was having on our kids. We now have a couple of kids that have normal, healthy relationships with red meat, but a couple that remain damaged by her influence.

Along with her fat-phobia, her mother has also never cooked any meat in her life less than 20 degrees over the optimal temperature, which my wife was conditioned to think of as "normal and safe". Needless to say, meats of all sorts have been a sore point at many times in our marriage.

One of the reasons I got into BBQ was that it is one of the few methods of cooking meat that we can al enjoy. Even then, the first few times we had people over for pulled pork, she would tell our guests "Don't worry about the pink parts. That is an effect of the smoke. It doesn't mean the meat isn't done". I made her stop doing that.

[Pelado]

Have you considered divorce?

Absolutely.

[Copelius]

I kid you not, I walked into the local market the other day and they had prime rib for $5.99/lb. I was going to buy one but I already had a wagyu brisket in the fridge.

I went back the next day and ... I kid you not ... they had vacuum packs of NY loin for $3.99/lb. I couldn't pass that up so I bought a 15-lb package and took it home and carved it into steak and vacuum-sealed and stashed in the freezer.

I have no idea what is going on there. They are giving it away. We sous-vided (is that a word?) a couple of steaks tonight and they were great.

That would almost be worth the gas to get down there.

[Jeff Lebowski]

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

I kid you not, I walked into the local market the other day and they had prime rib for $5.99/lb. I was going to buy one but I already had a wagyu brisket in the fridge.

I went back the next day and ... I kid you not ... they had vacuum packs of NY loin for $3.99/lb. I couldn't pass that up so I bought a 15-lb package and took it home and carved it into steak and vacuum-sealed and stashed in the freezer.

I have no idea what is going on there. They are giving it away. We sous-vided (is that a word?) a couple of steaks tonight and they were great.

[Jeff Lebowski]

I don’t normally photograph food. Nothing against it. I’d just rather use the time to eat it.

Haha. OK.

[Green Monstah]

No pics? I think you are lying.

I don’t normally photograph food. Nothing against it. I’d just rather use the time to eat it.

[All-American]

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

Have you considered divorce?

[Pelado]

I'm jealous. We do ham for Xmas dinner. I love ham and MJ buys a really good ham. But seeing the beef shots is making me consider trying to convince her to do prime rib next year. We already do brisket for Thanskgiving so I may not succeed in convincing her but I'm going to try.

We also do ham at Christmas. It works well having it for dinner on Christmas Eve and then chopping some up for a hash brown casserole for brunch on Christmas Day.

I prefer the taste of beef, but will not be trying to convince my wife that we should do prime rib any time soon. First, it's a lot more expensive. Second, she would vociferously claim that it's undercooked, warn the kids that it may not be safe to eat, and try to cook her portion more - either in a pan or in the microwave. It's tough enough keeping the family from fighting without throwing rare or medium-rare beef into the mix.

[Moliere]

I'm jealous. We do ham for Xmas dinner. I love ham and MJ buys a really good ham. But seeing the beef shots is making me consider trying to convince her to do prime rib next year. We already do brisket for Thanskgiving so I may not succeed in convincing her but I'm going to try.

[Jeff Lebowski]

This year I decided to avoid prime rib (my family really doesn’t love it) and give tenderloin a try. The cost was roughly the same, so why not? It was a big hit with the family. Easily cut with a butter knife. The pan sauce I made with the drippings was on point.

No pics? I think you are lying.

[Green Monstah]

This year I decided to avoid prime rib (my family really doesn’t love it) and give tenderloin a try. The cost was roughly the same, so why not? It was a big hit with the family. Easily cut with a butter knife. The pan sauce I made with the drippings was on point.

[BigFatMeanie]

I'm doing a brisket for New Years. I'll give fat side down a try and see how I like it.

[Bo Diddley]

I read some dude's BBQ blog where he says you can do fat side up or fat side down: https://thebbqdude.com/2016/04/03/norms-brisket/

This dude said he was partial to fat side up and also that Aaron Franklin does fat side up

I used to do fat side up most of the time before, but changed it on the Dude's latest recommendation. I like it better fat side down. You get a better bark on the meat that way.