Fuuu…
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My ex MIL was this way. Ordered a filet well done, butterflied, sent it back twice. My Ex told her if she wanted jerky he could have saved a lot of time and money. Swore he would never take her to a steakhouse again, and didn’t.
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Just a note, if you brine your chicken or pork, it will retain a pink color, even when fully cooked. The sodium prevents the myoglobulin from fully browning, so people like the ones mentioned, will instinctively think it’s raw. My in-laws kept complaining until I explained it to them and showed them the chicken was temping at 200°
On the other hand, I had a woman once ask for medium-rare BBQ. When I told her that wasn’t a thing, she said “It is if you know what you’re doing.”
After some further questioning, I realized she thought “barbecue” was a grill, not a technique. I still decided not to work for her because she pissed me off with that initial statement, Karen.
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I ran out of propane while I was grilling my Korean flank steak last night and had to switch to a cast iron skillet in the house. Marinade burned and the house stinks, but it was still pretty good.
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At least it was’nt keto meatloaf in the oven!
My buddy picked one up at the local meat market. It’s wrapped in bacon. He put it on a cookie sheet 
It did not end well. The grease ran over the pan and down inside the oven.
Poor Luke
was terrified and thought the house was on fire. He went to the bedroom and got in the corner. Pimp Daddy had to drag him outside. The next day when we got there I thought the same thing. It smelled like something was still on fire
Took me 2 hours to clean the damn oven! Had take it apart and there was still residual grease that had to burn off. He said it was good though. Well yeah, it was smoked meatloaf by that point. Idiot!
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After some further questioning, I realized she thought “barbecue” was a grill, not a technique. I still decided not to work for her because she pissed me off with that initial statement, Karen.
I was raised ignorant like this as well. Whenever we brought out the grill, that was “barbecue”. “I’m going to BBQ up some hot dog and burgers”. And my wife grew up in Maui, where they had barbecue that was very much grilling, despite the fact that kalua pig is far closer to actual barbecue.
Once I moved from San Diego and made some friends from the south, they educated me and I learned how terrible I had been with my language. Like growing up thinking it’s ok to call people from the East “Orientals” and then suddenly discovering just how wrong that is. I, now, firmly establish if we’re talking ACTUAL BBQ or if we mean grilling or “a cookout”.
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Same. I grew up with “we’re gonna bbq some steaks.” Being a flexible sort I adapted pretty easily, in large part because I love both grilled and bbq’d food, so don’t care which appears.
I do use “grill” after having landed in CA and then the south at age 16. Now I’m back in the NE, but am bilingual and also still eat whatever appears on my plate.
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Thats the nomenclature I’m accustomed to.
It also may include bbq sauce.
The only time I’ve heard of anything related to Bbq included in the name is if its a place like Vinny’s BBQ.
Regional variations are funny.
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Luke is Superdog. I bet he can play tug and chase frisbee for 72 hrs. straight and not be tired!
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Yes he can. He can play longer than any of us can throw. AugieDoggie (young French bulldog) is the only thing that I have seen tire him out.
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Épatante! That looks very professional and quite delicious.
In my quest for less mess I’ve begun the 2 fold quesaco.
This is chicken, sour cream, colby & spices.
So all the juicy parts funnel downward, where they’re trapped!
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Total porn! Thank you.
I’m proud of these
Pork chops. Dry brined with salt and pepper for 18 hours, then sous vide at 155 (compromises between the berserkers and the valkyries) for 3 hours, seared in ghee in a cast iron pan and butter basted with garlic and rosemary. Ended up a bit too heavy on the rosemary, but juicy and tender.
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Those look yummy. 
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Rosemary can be finicky. I love it, especially with pork. Sage too. I have a little batch in the garden that is delicious.
I’m betting those were some awesome cuts. 
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Agree. There’s a fine line between perfect and too much.
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excited to see the results!
those baguettes and the beef look divine