Beef. It's what's for dinner.

[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.

[Jeff Lebowski]

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

Haha. OK.

[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.

[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.

[Pelado]

Have you considered divorce?

Absolutely.

[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.

[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.

[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]

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.

This. A thousand times this. Mrs Diddley still makes way too much gravy so as not to make the mistake of being short.

[Art Vandelay]

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.

That made me chuckle out loud.

[Copelius]

It must be the generation. My MIL is a wonderful cook, but her roasts are so overdone. I remember when I cooked steaks for them and asked how they would like them, my FIL asked for medium rare and looking at his face as he consumed was looking at a man who just arrived at an oasis after way too long in the desert.

[Art Vandelay]

For those of you who have family members who like food cooked to a different wellness than you prefer: Don't you just make a portion to their liking?

My wife prefers medium-well. My children have been taught in the learning of their father, and want medium-rare. So whenever I'm cooking steak, prime rib, or even brisket. I cut a small portion off about 3/4 of the way through the cook. The smaller portion usually cooks a little faster. Then when I'm ready to reverse sear on the castiron grill I just leave my wife's portion until it barely red. Easy Peasy. Everyone gets meat the way they like it.

[Bo Diddley]

For those of you who have family members who like food cooked to a different wellness than you prefer: Don't you just make a portion to their liking?

My wife prefers medium-well. My children have been taught in the learning of their father, and want medium-rare. So whenever I'm cooking steak, prime rib, or even brisket. I cut a small portion off about 3/4 of the way through the cook. The smaller portion usually cooks a little faster. Then when I'm ready to reverse sear on the castiron grill I just leave my wife's portion until it barely red. Easy Peasy. Everyone gets meat the way they like it.

For my MIL, that would mean all of us eat our roast while her portion cooks for another hour.

[Clark Addison]

For those of you who have family members who like food cooked to a different wellness than you prefer: Don't you just make a portion to their liking?

My wife prefers medium-well. My children have been taught in the learning of their father, and want medium-rare. So whenever I'm cooking steak, prime rib, or even brisket. I cut a small portion off about 3/4 of the way through the cook. The smaller portion usually cooks a little faster. Then when I'm ready to reverse sear on the castiron grill I just leave my wife's portion until it barely red. Easy Peasy. Everyone gets meat the way they like it.

When doing steaks, yes. I usually do tenderloin/filets, as while they are not my favorite, they have the least amount of visible fat and everyone can agree on them. I sous vide more than anything else. I will do some "good" steaks at about 2 inches thick, and then a few others at about half an inch to an inch. I will sous vide them all at about 132 degrees usually.

Then I start heating up the cast iron, but before it gets fully hot I throw on some of the thin steaks. These will get a few minutes on each side to make sure they are done all the way through. Then, when the pan is fully hot, I throw on the other steaks for a couple of minutes. All the steaks are done at about the same time with different levels of thickness and doneness.

Roasts are a little more problematic. I will do a chuck roast or some short ribs more than anything else just because it is easy to please everyone. In the comparatively rare (ha!) times that I do a rib roast, I cut a few thin slices off right before we eat and throw them into a cast iron pan to make sure they are good and ruined. Then I wait for the inevitable "this really has a lot of fat in it".

[old_gregg]

Needless to say, meats of all sorts have been a sore point at many times in our marriage.