August 19, 2025 • 41 mins
In our very 7th episode we will be talking about delicious meat and arguing about the "right" way to cook it. Listen/watch, vote, comment, follow and share!
If you have topics you want to submit to us to battle over, please send us an email at arguingeverafter@gmail.com
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Episode Transcript
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(00:15):
Hello and welcome to Arguing Ever After.
I'm Luke and this is my smoking hot wife, Amber.
Hello. Together we are the Lord and
Lady of Lock Horns. The counting Countess of
contention. The Duke and Duchess of
Disagreement. And the king and queen of
quarrels. We have been together since the
(00:35):
Real Slim Shady Please stood up and we've been arguing about
practically everything and we'restill together and happy.
We have a great teenager who doesn't think we're lame.
Some of her friends even think we're cool, which is amazing.
And most of our family still likes us.
In this entertainment only podcast, we will bicker about
all things big and small and theaudience gets to say on who the
(00:57):
winner is. We do not claim to be
relationship experts by any means.
We will debate lots of things, many of which are frequently
submitted by our listeners. So if you have a topic you'd
like us to discuss on the podcast, please send it to us at
arguingeverafter@gmail.com. Perhaps this completely
unscientific method of letting the masses determine who is
right can help you with your fight before you even have it.
(01:22):
And with that, we're at Episode 7. 7 Lucky number 7.
Oh, I didn't think of that till you just said.
It. I know.
I know I don't. Know what's gonna happen because
of it? I feel like we're already lucky.
We are very, very lucky. Oh, oh, Which brings us to our
recent thing that we learned. We learned a lot about podcast
starting a podcast. There's all these analytics they
give you and one of them is where your listeners come from.
(01:45):
So I know we've referenced the countries before.
We have the UK, Germany and obviously the US, but we also
have a state breakdown for the US and it is.
Well, most of our listeners makesense come from our home state.
Here in Minnesota, however, we have listeners from kind of
across the US right now. And I think we've mentioned a
(02:07):
couple of them maybe in the past, but we have some new ones
and we're actually a little curious who who they might be.
For sure. We have listeners in New Jersey,
Florida, Colorado and Arizona aswell as the ones we've had
before. So if you are listening and you
could comment, if, if you know us, if you don't, that's fine.
(02:28):
But we would, it would be reallygreat to see who you are.
We, you know, with other states,we, we've kind of got some good
guesses there, especially with some of our feedback, but I, I'm
at a loss on a couple of these so.
For sure. Yeah, I could have some family
in a couple of those, but. You have family all over.
(02:49):
I do. All over.
I don't think I have anyone in New Jersey.
He might though, who knows? I do have a brother in Arizona.
You do you. Don't have anyone in Florida, do
we? Well, we've been to Florida a
lot. Like a lot, a lot.
We like visiting some theme parks down there in Florida.
And the Gulf of Mexico. And yes, the Gulf.
And sometimes the Atlantic. And the weather.
(03:10):
The weather is something we likea lot.
That's warmer than here. Most of the time.
That's for sure. Yeah, yeah.
So it's just, it's really fun tokind of see where, you know,
where the reach can be any kind of for, I forget how big the
Internet is. You know, there was this very
recently, you know, everybody, Ihave playlists.
(03:31):
I have music playlists, right. And the other day I was talking
with Luke and he's like, you know, you have 24,000 people who
listen to your playlist. And I was like, I had no clue
anyone could even access. Yeah.
Because you had it set to public.
Yeah, and I was like, that's fine, if they want to listen to
my music, I'll let them. But.
Does that make you Internet famous?
It makes my playlist Internet 24,000 is probably not that big,
(03:52):
but to me when I thought I was maybe the only one listening to
it except for the. If anyone wants to check this
playlist out because it's public, it's on YouTube Music
and its name is First, Yes, Which I'm gonna guess has
something to do with the number of listens because maybe it
comes up first, which would be hilarious.
Maybe and I they're. Listening to your music?
(04:13):
I just did it because that just made sense for the other list
that I was going to make, which was going to be a second, you
know, really hard, hard category.
They're figuring these out. Art.
Yeah, but I didn't actually makea second list.
I made a Halloween playlist, butnot a second list.
So I don't know. Maybe don't listen because
you'll probably judge me too much and I don't know.
(04:34):
You might really enjoy that though.
Well, I don't mind people judging me for sure, but but you
might enjoy it. It's it's a great if you're
especially from our generation, you.
Could definitely tell we're kidsthat formed our lives in the
90s. There's no question when you
listen to that playlist, yeah, it's all about vibes and jams
and. Yes.
Oh, do you have summertime on there?
(04:55):
Oh, I don't know. Because that's the 90s jam.
I just thought about jams in my head.
No, I don't think I have that inthere.
I. Don't know what else goes with
summertime. What goes with summertime?
Grill and meat. It does go with summertime.
Did you see that segue? That was so good.
That was. That was a segue.
I'm like pro level at this point.
Yeah, I mean, and well, for grilling, I think that's, you
(05:19):
know, did you know that there are people listen to music while
they grill? Like that's a common thing.
We don't do that. I know I like thought about
doing that and then I never do. Like, I'll even have my phone
out and then I'll just, like, begrilling and I'll decide to read
a book, which sounds super lame compared to listen to the music.
Yeah, I like books. I'm running in and out while
grilling. Yeah, You know, so there's like
(05:41):
the thought of having 2 seconds to enjoy a song is not there.
But today while I was cooking inthe kitchen, I was making
meatballs in the kitchen. And then I had actually had a
podcast going and it wasn't oursof, you know, whatever.
But so I do for some reason likethat going in and out just seems
really hard to do. But but yesterday actually
(06:04):
talking about grilling Luke mademe the perfect for me.
Perfect. Perfect.
Cheddar worst thing. It was so good.
It was frisky and you know, likejust black char on it and it was
it. Was you like your stuff real
(06:25):
good? I really appreciate.
It I'd also like to point out that what I just heard is you
said I was perfect. That's what I.
Said and I'll take it. Yeah, that's.
What I said. I do try to start your meat on
fire when it's grilling. That's the way to start it.
I mean disagree. Like a little fire I'm in, but
you know, crispy char. It really depends on what you're
(06:46):
cooking, I guess. I don't actually agree.
If it's going on the grill, I want the fire.
I want to feel the fire on my. Taste it.
I want to taste the ash on my food When I was a kid we only.
Well, OK. So currently we have a propane
grill which is pretty easy and that's grill a lot during the
(07:07):
summer. Did that come out in our life?
Because I feel like nobody had. Did everyone have charcoal when
we were kids? I'm sure that's all that people
could afford in our areas, but that's true.
I'm sure people had. I don't know man, I feel like
the old the old round black traditional grill with charcoal
was like all everyone had. I think that's all or.
Oh gosh, maybe if it did come out in our life, well, maybe one
(07:29):
of our listeners will comment and tell us.
I bet you there's someone who knows.
Maybe it came out with Eminem, maybe no.
It was before that for sure. Well, I know that well we, we
since we have the propane grill and stuff, we grill a lot more
because of that. But when you have the charcoal,
the, the when I was growing up, my dad would always cook
(07:50):
everything like it's a black, absolute black.
So for me, that's kind of what grilling is it cooking.
If I'm cooking it on a fire, it needs to have a hard, hard,
hard, hard sear. Like that's just why would you?
And and I do kind of mess with our propane tank that I don't
taste lighter fluid anymore, thelighter.
(08:12):
Fluid. You just doused all that
charcoal and I said who didn't do that though?
I I that was. The correct way to start
charcoal. Oh it takes forever to cook that
way. I know.
This is why I do. I prefer the propane for cooking
on. Yeah, I prefer the charcoal for
eating off of. Agreed.
However you can. Get like they make stuff but
it's like more work. You can get like pellets.
(08:33):
That you put in the propane. Or maybe it's like I don't
they're like I've seen them at the.
Store don't put in the no. You put they go.
I think they go like on the bottom of the grill, like
underneath the the the burners. I want to say I'd have to look
into it, but they're like little.
I think they're like they're like stones that mimic charcoal
in a propane grill. Like make.
(08:56):
Sure. My brother in Maryland uses it.
By the way, Maryland is not on alist of states, so I don't know
what's up with that. Brother, you know who you are,
but I'm. Telling you my siblings are
taking it down. I mean, yeah, way to go.
Way to represent my family. I'm not saying the name, but you
know who you are. Yeah.
Thank you. All of my sisters.
(09:18):
Maybe our new expansion into other podcast platforms will
make it easier for my very cagedfamily who said, well, we don't
have Spotify and I'm like, y'all, you could just download
the app and they're like, why? Yeah, so maybe now that we have
Apple and iHeartRadio and the Pocket Casts, maybe they will.
(09:38):
Too. There's a few others in there I
don't actually know though, likeI can't, I can't entirely
remember the name of them. They weren't the stations or
streaming services that I use. But if you are listening and you
can't see us because you have gone on to one of these other
platforms, just you can listen however you prefer to consume.
Obviously we, we, we adore that you're here, but on Spotify is a
(10:02):
video if you want to actually watch us.
I don't know. I don't think either of us are
too awful to look at. That's what you're saying, but.
For sure she's not. Aw, thank you.
But that would be a way if you wanted to also, if you know
anyone, we figured out some little bit of closed captioning.
So if you know anyone who wants to watch a podcast, but maybe is
(10:25):
got some, some sort of hearing impairment, they would be able
to watch us through Spotify only.
That's currently the only video spot we've got.
So, but it's free. It's still free.
And that's, that's what I, I hope to maintain for folks
forever is on your end, it's free.
On our end, it's free and we canall enjoy because most things in
(10:46):
life aren't free. That's true.
Now back to enjoyment, because Ienjoy, I enjoy very much meat.
Yes, back to me. We're talking about meat.
So, I mean, I don't think there's ever been a time in my
life where I didn't want to eat meat.
Like I've always what you have. I think I joined you temporarily
(11:07):
in your mission to be vegetarian, and I did not last.
It didn't. Last I was not, I think I like
was a month and I was like what what is happening?
Anyway? It's OK if you want to live that
way. But for me, I like meat.
I like, I like all kinds. I like meat, breakfast meats.
I like I like bacon, which is also not a breakfast meat
because you can put it on all kinds of stuff.
(11:28):
Yes, but I only like it if it's crispy.
Yeah, I don't. I don't.
I don't like like the chewy bacon I like.
It so much or like it looks likea.
Also like a breakfast sausage. I'll take it either in a link or
a Patty. So I have opinions about this.
I used to really love bacon a lot, and I found that I cannot
tolerate bacon like I used to and like bacon bits for whatever
(11:52):
weird reason. I don't have as much issue with
those, but I remember how much Iused to love bacon as a kid and
today I'm like, you know, I actually don't even want to eat
it. But I just like your stomach or
like you just don't refer it. Anymore, the smell, you know,
it's a weird thing in life when like your sense of smell changes
some of how you eat. And then I don't know, I don't
(12:13):
know when it happened, but I just don't.
I don't like it anymore. But for sausage too.
For breakfast sausage in general, I prefer a Patty to a
link. Same, but I like both.
Now do you like the patties? OK, so sorry not a Patty the
link that has the casing or no casing?
Don't all links have to have a casing do?
(12:33):
Well, I literally just was up north at a place that had
delicious sausage. Oh.
I guess you're right there, looks like less.
Tower Cafe. Delicious sauce.
If you're ever in Tower, MN, Wayne the heck up north.
So good. Go to the Tower Cafe.
They know how to do a breakfast.Yeah, man.
They took care of us. It was amazing.
But their sausage, don't remember it didn't have casing
(12:55):
on it and it was good. It was very delicious.
I don't I that's the thing I don't fully understand about
meat either is like sometimes with sausage it's in a casing
and sometimes it's not. And also I've seen because I
watch a lot of cooking shows. Wait for any cooking shows.
(13:15):
Yes, a lot of cooking shows, butI've watched them put the
sausage, go through all the trouble of putting the sausage
in the casing, which is a lot. I mean like they're sitting
there, they're pushing into the thing and they have to hold the
casing and then twist and all that.
They do that and then after theydo that, they cut it open and
removed the casing after they cooked it.
And I'm like, you just did so much work to make it into that
(13:37):
thing. Maybe that helps it cook.
I'm thinking it must but. Maybe it's like, maybe it's like
tea. Like it steeps inside of the
casing. Oh, maybe.
Like absorbs more of its own flavor.
That does seem like a silly amount of.
Work. It is a lot of work.
I mean, I also watched people onthese cooking shows.
Yeah, make sausage without usingthe casing at all, right?
And obviously a lot of the cooking shows, but obviously a
(14:00):
lot of cooking shows. I'm watching our competition
actually really have a One of myfavorite cooking competitions is
a BBQ competition I. Love BBQ?
I do too. I love that you love BBQ.
We love BBQ together. We.
Do. I could eat BBQ like a few times
a week and not ever get tired ofit.
It's so good. I could too like and I really.
I could probably exist on tacos and BBQ for life.
(14:23):
For real, It would be a short life, but yes, but but I one of
the things I like on the BBQ shows is they're showing you
like all these ways to cook food.
They're just advanced from, you know, me just throwing a frozen
Patty on to our propane grill. And because I enjoy eating BBQ
(14:45):
so much and I enjoy like, well, I enjoy the smoke flavor a lot
too. I really have wanted and tried
to talk Luke into this several times to get a smoker.
I don't wanna do the work, but Ireally want you to do the work.
Listen, I really do. I understand.
Here's the problem, it takes forever.
(15:05):
And even friends of mine who have a smoker, they're like,
it's not that big of a deal. You just got to prep the meat
like you always would, which takes like honestly usually
takes like 15 minutes or so to like, you know, rub it and pack
it and whatever you got to do. And then you put it in the
smoker the day before and then you smoke the thing for like 14
hours, give it to like 12 to 18 hours, depending on the type of
(15:28):
meat. And then like you eat it the
next day. Listen, I don't have that kind
of patience. And then there's people that I
know they got these smokers now,and I don't know if this is
common, but they got like an appon their phone, yeah, where
they'll be at work and they'll like, check the temperature of
the thing. And like, I think there's even
like automated stuff where you can like, have it rotate or like
(15:50):
add smoke or something mean. Like, listen, the complexity
that is involved with some of these smokers is out of control.
If it takes you more than a day to cook food now, I'm not going
to say I don't like it. I'll go to a restaurant and buy
some brisket. Right, I know, but when you.
At home, Like I'm not trying to cook for two days and what if?
It's really not that hard. And according to so we do
(16:14):
definitely have friends who havesmokers and also so I have sat
in our backyard. We have a neighbor who has a
smoker, OK, And she's told me about her smoker and she's she's
talked about the she's listened to our episode a couple times.
She's talked to me about the smoking situation, how it's
really not that difficult and I don't know.
(16:35):
We could let them smoke me and just eat their food.
I'm sure if we asked, but I don't want Yeah, but I just, it
would be really nice, you know, to have our own and then.
Listen, if you want to get a smoker and smoke some meat, you
ain't got to have meat meat. Do that.
Why do you what? Why?
Why does it got to be me if you want it so bad?
Because I feel like. I do slow cook a couple things.
(16:58):
I got AI got like 3 signature items that I learned how to cook
during the COVID when you couldn't go to a restaurant.
And so I learned how to do crockpot slow cooked pulled pork,
which is admittedly it's not as good as smoked pulled pork, I
know, but it's delicious. It is.
You love it? No, I love it.
Tacos. That's the other one that's I
(17:19):
was talking about the kind the pulled pork you put in the the
King's Hawaiian roll, like a pulled pork sandwich.
I've got that recipe and then I've got the other recipe, which
is also slow cooked pulled pork.And that one put in different
seasonings and put it into a like a carnitas Taco, which is
super delicious. And then the other thing I
learned how to do is ribs. Shout out to my cousin in
(17:39):
upstate New York. I got his recipe to do a rib rub
and then slow cook it in the oven.
You know, I can't even remember.I think it's like 180 for six
hours or 8 hours or something like that.
They're already there, yeah, butthat's.
Different that's like so you getup in the morning and I don't
even do this on a work day because it'd be too too much
action before I had to leave forwork.
But on like a non work day, around 9:00 in the morning, I
(18:01):
can prep the thing, put it in at10:00, have it cooked for like 8
hours. It's ready for dinner at six.
I'm OK with that. I'm OK within one day, but going
to two days, I mean the commitment is it's like
daunting. You know, but I feel like you
would appreciate it more becauselike.
You would have. We have definitely, I definitely
(18:22):
would appreciate it more, but like Outback, we have
strawberries growing right and those are so much better because
we grew them ourselves. So I feel like if you were to
make your own smoked pork or brisket, I love a good brisket,
man. I love a good brisket.
If you were to smoke that, you would notice how much better it
(18:43):
is. Like your carnitas.
I mean, those are restaurant qualities.
Good restaurant quality carnitas.
You know they are. I think.
They're good. Damn.
Did you guys hear that? We really enjoy them.
My wife just said I cook restaurant quality tacos up in.
Here I mean the Taco restaurant scales are very wide, but not I.
Definitely couldn't cook like hundreds of them in a day.
(19:05):
That's for. No, no, but I do.
So we're talking about BBQ. We love BBQ.
We keep talking all the time about going back to the place
with the best barbecue ever for us.
I mean, I know people are very specific.
Texas BBQ, Kansas BBQ, yeah, Carolina BBQ.
(19:25):
It's. All kind of.
Barbecue and they're all the sauces are very different, I
feel. Delicious.
I feel like the meats, and I'm sure if I'm wrong someone's
coming, but I feel like the actual meat basics are the same.
Although there are people who are like with a rib, either you
like it off the bone or you shouldn't like fall off the bone
or you need a good bite to it. And I prefer to not work that
(19:49):
hard. I like it if it's gonna fall off
the throne type of a thing. And that's so good.
We were talking about going to Kansas City, though, and we
always, we always talk about it.They have.
Because Jack stack. It's not that far of a drive.
Future potential sponsor yet again.
I'm just tossing these names outif we ever get it.
I'm just saying you want to throw some BBQ our way or give
(20:09):
us some vouchers, I mean. We would then make the drive.
I would probably shout you out like some commercial, commercial
quality, you know? The best beef rib I've ever had
in my life. Fantastic I was.
I had like some of the best porkribs and other BBQ things I ever
had. And then I had one bite of yours
and I was like, Oh my goodness. And I did not want to share.
It with I know you looked at me like oh, don't, no, don't ask.
(20:32):
Me, yeah, don't, don't come to me because you will do that.
You'll look at my food so sadly.Because I want more.
And I'm like, dude, I ordered what I wanted.
That's true. I don't want to share.
But somewhere in my head, you always have a little bit left
for me. Unless I give you the rest, they
don't like it. But that works for BBQ for us.
(20:53):
It doesn't work for other things.
Sometimes. Sometimes it works for steak.
Most of the time it doesn't. Well you get big steaks cuz you
like a rib eye. I love a bit of rib eye most.
Restaurants serve a big rib eye.They do, yeah.
There's no such thing as a six ounce rib eye.
If there is, I probably am not going to that restaurant.
How come filet mignon is always tiny?
It is always tiny. Like the biggest one I think
I've ever seen at a restaurant was like 12 ounces and I was
(21:14):
surprised at how it's usually 6 or 8.
It'll be like 12 ounces with thebone in and.
Then like strips. Strips are always bigger.
Porterhouse. That's my jam.
Because then you get a filet anda strip in the same piece of
meat. Love that.
I used to really like a bacon wrapped.
I don't even like it anymore. Interesting, a bacon wrapped
(21:35):
filet. I know because that was just
like the texture was really good.
The flavor was a little bland for me, which is by now and like
if I oh and I love grilling rib eye, I do like you can cook it
so freaking you can sear that thing so hard.
I do think a steak should have asear no matter what it is I.
Think, but that's the rule actually.
The inside of it, you like to have it cooked dark brown like a
(21:59):
hockey puck. Yeah, yeah.
You and I like mine to have pinkin the middle.
I like a little medium rare, medium kind of in the middle of
that. I mean it to a light pink is
fine, but to a red is no go. Delicious.
No go, no I. Take it that way.
In a rib eye, a filet, A porterhouse, a strip here, a
(22:23):
sirloin. I mean, pick any cut, any of
that, even a burger. I mean, yeah.
Because you like medium. I like a burger to have some
pink in the middle. You're not supposed to.
Well, that's not true. Because it's delicious.
No, you're supposed to cook ground beef, so there's a thing
about. Supposed to yeah, that's who the
ground beef police. Like the USDA, they have very
(22:46):
specific rules about temperature.
To feel fricious. Bacteria.
It's suspicious you don't trust the US DA.
If they said to cook your chicken so you don't get
salmonella, OK, I agree. With that, oh, did you do for a
while when people were eating like raw chicken?
It was a friend. Why I don't when did this?
No, I don't know, but you can look it up on Google like
(23:06):
recently. I mean, yeah, probably in the
last 10 years it was in whatevertime that.
Raw chicken well. Rare.
Chicken. So some this is in the United
States, I assume? Yeah.
Yeah. Because we do some dumb shit.
Listen, I don't know why anybodywould ever think, oh, I like a
rare chicken breast. Oh, it sounds gross.
(23:29):
No poultry. You got to cook it all the way.
You don't want to cook it too far so it's dry, but you got to
use that little meat thermometerand it'll tell you when it's
done. Yeah, yeah, there.
I mean, but you're also supposedto be able to check meat by
somehow on your wrist, like likeif you if it feels the same way
as on your wrist as it does whenyou tap it and it has to do with
where your thumb is like, you know, rare to mediate.
You keep pointing to your. Because.
(23:51):
Your hand. Because it's wherever on your
hand and how your thumb rests. It's supposed to feel like if
it's well done is where your thumb is higher and and I.
That's crazy. I can't actually do that test.
I also is. That from the USDA.
No, that's just from basic cooking.
Stuff. I just say use a meat
thermometer. That is a really good way to do
(24:12):
it. Fish.
Now fish is a tricky one becausefish you definitely can eat raw.
Depending on the fish. Depending on the fish, because
sushi and then depending on likeif you're cooking like a a filet
of some type of fish, you don't want to cook it so it's still
raw. You want to cook it so it's
cooked, but you want to kind of like cook it to like a medium
(24:33):
ish to like a medium well because if you cook fish too far
it's just not as good. Now that being said, you don't
like any fish regardless. No fish.
Well, I think with the Okay, so.I like all kinds of fish.
Bacteria grows on the cut surface, so maybe that's why
they're and I don't know if that's true for fish actually,
because I don't like fish. I don't know, I don't want to
(24:55):
eat it at all. But maybe like if it's being cut
and prepared to you quick enoughthat there's no bacteria growth
period. But that's always the thing I'm
like, overall, that's what my brain is worried about is
bacteria. So you're just scared?
Yeah. So let me ask you a question,
Luke. And now, the moment you've all
been waiting for in this corner,claiming to weigh in at 135 lbs
(25:19):
and sporting those dazzling green eyes we have Amber with.
Here's the record, people tied up three wins, 3 losses 'cause I
came through on Episode 6. What's up?
Yeah, and in this corner we haveLuke, weighing in his prime
(25:41):
weight of 185 plus pounds, sporting his beautiful, glorious
red beard. Yeah, touch it.
He is gonna need all the help hecan get today because this is a
really big battle for us, breaking a tie.
It is tiebreaker. So again, I, I have to ask you a
question, Luke, OK, would you rather, and I'm going to put
(26:04):
some caveats on caveats on this,would you rather have a steak
that is undercooked or overcooked?
The caveat is you cannot send itback and say fix it.
You get what you get. OK.
Are you going to give me a temperature?
Because I don't know what. Undercooked prayer to well done.
OK, so rare is undercooked. I think yeah, uh huh.
(26:26):
Uh huh. OK, I'm prepared to answer the
question if you're done giving me caveats.
One second. Oh, here we go.
There is no further cooking. You have to take it and I.
Understand. OK, this is super easy for me.
Oh no, I know you're not even ready to hear it.
No, I don't even want to. 100% underdone because listen so long
(26:48):
as it's not raw and I feel like that has to be a non category
because then it's actually not cooked.
It's not safe. Yes, it must have a sear.
This is. There is a reason that rare is
on the scale of cooked. It's less cooked.
It's not even hot in the middle like a properly.
No. Not everyone, everyone out there
knows what I'm talking about. That's at a rare steak.
(27:10):
It's literally in the no, no, no, I didn't say cold.
When they describe to you, if you go to a professional
steakhouse, if you ask them whatis rare, they're going to tell
you a how? I can't remember.
It's now I can't remember. It's either a room temperature
or cool. Oh, no, dark, dark pink center
(27:32):
Because I think medium rare is like a warm.
It's medium rare. I think medium rare is like a
warm pink center and then mediumis a hot pink center.
So that's why. So for me, the reason I like I
prefer like a medium rare plus is because I like the heat,
hotness, temperature, but I alsolike the less cooked meat.
(27:55):
The flavor is fantastic. I mean, but like, oh, so I've
gone out to eat with people who like a rare steak.
You have some family members. Rest in peace, Grandma.
Who like some rare steak, as a matter of fact.
She said the funniest thing ever.
Yeah, yeah, you should say it. You should say it when she will
ordered a steak at a restaurant we went to one time and I was
(28:17):
like. Well, first of all, this was a
while ago. She's been gone a while.
Yes, she has. And she was like, you know, old
greatest generation old, like she was born.
And I want to say 19, 18. I think I got that right.
And this would have been becausewe were together, but we were
just barely together. I think it was like probably in
the late 90s. Early 2000s.
(28:40):
Early. 2000s So maybe like before we got married, right?
So like she would have been 80 ish something.
But here's what was cool about what she said.
She said two things that are super memorable.
So first of all, it was we were it was us.
And then my dad and I want to say my uncle was there, she was
(29:01):
there, and I was one of my brothers there.
Both your brothers. Both my brothers were there with
their wives. Or girlfriends, whatever they
were at the time. OK, their significant others.
And so, like we all came to dinner and grandma, she's old
fashioned. So she was wearing a dress and
like a, she had like a like a ladies like a Sport coat.
But you know, like back in back in the day, they had like the
(29:22):
shoulder pads and the the women.'S oh what a nice big bro.
She had a big shiny. It probably was all kind of real
stuff from some who knows that my grandpa got.
Anyway, she came and she looked around at everyone and said, oh,
so I see we don't dress for dinner in the Midwest.
It was a whole hilarious I I wasjust laughing so hard.
(29:43):
And what is funny is because I actually did dress up for that.
Yeah, I don't know. It's.
At all. Just looked at all of us.
Oh yeah, dressed. She was not having it and.
So now whenever we go out to eatand I'm dressed, I'm like, oh,
look at us dressing for dinner. And so it's it's one of those
funny things that goes through my mind.
It was just a nice little sting and I really appreciated.
(30:03):
Just for sure. Yeah.
I don't know. I might have been the only one.
Anyone who appreciated that comment, I'm.
Sure it my father and uncle weremortified.
I loved it. I was like, oh, you can like get
get a little rub in there, but still be so classy about it.
You know she. Dropped it with class.
That's true. I liked.
It and then the other thing thenin the story about that dinner
(30:24):
is she described how she wanted her steak done when she ordered
steak at this restaurant to the waiter.
She said I'd like it rare. And when I say rare, I mean very
rare, as if you were to walk it through a warm room and then put
it on my plate. That's what she said.
Oh, your face. So that.
(30:47):
But that probably would be a little underdone for me if it
was just walk through a warm room because it'd be technically
raw. But I think my grandma might
have ate a raw steak. I don't even know.
She probably been fine with it. Well.
So for me, I mean back to the under cooking thing, like if so
long as my only caveat is it can't be raw or give me a
disease. So I don't want raw chicken
breast or raw Turkey or like anysort of poultry that's going to
(31:11):
make me sick. But if there's a less done
version of it that's still like actually cooked like by
temperature rare, why do we can't really do rare chicken
we've established? No, I'm sorry.
We're talking about. I'm sorry.
Did I? Did I?
Say no, I got back to chicken just because it was in the
discussion. But if we're talking about
steak? Yes.
I am 100% I bring me an undercooked.
(31:33):
One of the other things about steak is until it reaches like
room temperature, it's still technically cooking within its
own heat. Yeah, I know.
Not a lot, it's not, but they tell you.
That at the restaurants, too, and they're professionals.
Well, that's just because they want to tell you that, hey, it
was right when we took it off the grill.
I just don't see a world in where overcooked is an option
(31:54):
that works because like an overcooked steak is for me.
Anything past medium is overcooked now.
Technically the way the way you the way you like it, you'll go
fully to a well done. This is Thank you, thank you.
So my vote would be for I would rather have it overcooked if I
(32:14):
have no choice, which is the thought of a cold steak.
I'm, I have a temperature issue in general when it comes to
food. If I have food and it's supposed
to be hot, it better be hot. If I have food and it's supposed
to be cold, it better be cold. Like don't give me room
(32:35):
temperature because then all I can sit there is think about the
bacteria growing on that becauseit had to then sit in room
temperature, you know, to becomethat temperature.
So so for me, bacteria, all of those things that is a a big,
big fear food poisoning, all of that.
I've actually never gotten food poisoning.
(32:56):
I have where you have so I'm going to say maybe my wanting to
have things cooked more and being off put by something that
isn't cooked as well you. Just gave me a traumatic memory,
thanks for that. I mean, I'm just, I'm just
saying like if someone were to hand me a purple steak with a
brown crust, I would say I can'teven eat.
(33:17):
I can't even eat. But if I know it's overcooked
and according to you overcooked is medium?
No, no, no, I did not say that. I said anything past medium for
me, for my preference, OK is overcooked.
So if it were medium well for methat's overcooked.
OK. Anything past medium, there's a
lot of people. I think you usually order it
(33:37):
medium well. I do so you're overcooked.
Is my regular. That's actually correct.
And that's of course. The way so for you overcooked
would be well done. Yeah.
For you. So you would rather have.
Well done. Yeah.
Good Lord. Well, for me I also the char is
really important and there's no way you.
(33:59):
Do like a crunch. Bloody I love, I love a crunch,
you know, and if it if it's a good steak, and I do also take
steaks based on the flavors thatI like.
If it's a good steak, it can honestly handle well done.
No, I mean, that's sort of true,but it's way better if it's.
Not it's got more of the, the, the, the crust or bark as they
(34:21):
would call them BBQ. Yeah, and that is so important.
You're not supposed to have barkon a steak.
No, but I would take bark on a steak.
I really actually it probably isbark on the steak that I did.
You know when I throw my rib eyes on the grill, I promise you
90% of it is well done and 10% of it is medium.
I just really appreciate that atsome point we both started
caring enough to try to cook theother person's food correctly.
(34:43):
There's like a long time becausewe've been together for so long.
Like when we were younger, like you were just cooking at the
same, like you put all this whatever the steaks where you
put them all on at the same timeand you cooked them for however
long you cooked them and they were done and it was the same
temperature. But now, like when you're
cooking a steak for me and then a steak for you and one for our
daughter, Oh, she doesn't eat steak.
(35:04):
She doesn't eat steak. Well, she probably got a hot dog
or something or whatever else. You're cooking a burger anyway.
You would cook yours way longer and put mine on later and then I
do the same thing like I would put mine on later, I'd cook
yours first, which I like that we do that for each other.
Yeah, it is. It is one of the nice things we
do for each other. But back to what I was saying
about the the benefit of more done, which is apparently,
(35:28):
according to you, well done. Nope, sorry, Medium well.
That's for my preference. Yes, yes.
You would rather have a rare than medium Well 100%.
You can't even handle it, no. No, I, I cannot imagine trying
to like sit there. Like I'm just sitting here right
now thinking about cutting through meat before I'm going to
(35:49):
cook it right. Like if I'm making kebabs, sure.
I cannot imagine sitting there with my regular fork and my
knife cutting through and havingit look identical to the food
that I just put onto the skewer.It doesn't look identical
because that'd be raw. It's slightly more cooked than
raw. Slightly more cooked.
(36:10):
Yeah, I think I don't there's actually times for it like if
you cook it on a hot grill, I think like a.
Rare size of the steak. Sure, sure, sure.
But I think it's like 5 minutes or something like total.
Like I think it's like a that's terrible.
Like a few minutes on one side and a couple on the other.
That's terrible. And then I think medium is
supposed to be like 8 minutes or.
You know if you do like 20 minutes.
(36:32):
No, my God. Total. 20 minutes.
Yeah, well, you gotta have like an extra set of teeth just to
eat it now. I don't know.
I actually don't time. I just look at it and I said
there's a good char on that, like there's some ash coming
off. I sort of look at the time, but
I go mostly on the jiggle factor.
That's what this is with the hand.
(36:52):
But I just, I, I jiggled the steak itself and I go, OK,
that's about it immediately. But the thing I try never to do
and you don't do because I do eat them well done.
The worst thing, or medium well the worst thing to do is to cut
it before it is actually like. Because then you lose some of
the flavor and the you. Need that on on the steaks that
for sure. So you know, well, I don't know,
(37:14):
I think that the real question for our viewers is would would
you rather have a rare steak or a medium well steak?
Or well, cuz your argument was whatever trying to be all
maneuvering the question has been asked.
Yes, yes, that's the question. Would you rather have?
Undercooked or overcooked? And you can't change it.
You cannot send it back. Sorry folks.
(37:36):
Yeah, I feel like it's a state. The answer to this question has
to be under every time, and you're the opposite.
Not for me. That's so gross to think I.
Feel like you're gonna lose thisone.
You know I because. Who wants a hockey pug?
You don't go to get a steak to get it now.
Yeah, that's gross. Yeah, you know what?
There's lots of people who prefer it, I'll tell you.
And I'm sure some of our audience does too.
(37:58):
Some of it's also, you know, just just hopefully, hopefully
you're watching, you're listening and you're voting for
us, for me, for for the well done or medium well, the well
done team. Or vote for me because I'm
right. You're not.
I don't know so ways to vote. You can vote through Spotify
(38:19):
right in the app. Yeah, we have a poll.
We've extended them out a littlebit longer.
You can also vote in the comments.
Or if you know us on any sort ofsocial or you see the podcast
arguing Ever After on any sort of social, yeah, you could vote
there too. Yeah, cuz we follow all that
stuff. We do.
We do. And we're starting to get some
starting to get some traction here.
We really are. On lucky number 7.
(38:41):
I think it'll be the big one. We got, is that 10 states more
than 10 state? We got 12 states, Yeah.
And two other countries listening.
That's a big deal. It's a big deal.
So if you all the other way you could do is to send us the
e-mail at arguingeverafter@gmail.com.
You could also submit us ideas. We like we've said, we have
(39:01):
ideas, but also we have listeners submitted ideas.
So some things we might be holding off a little bit for
timing purposes, but we are really appreciating all of the
engagement commenting. We love the comments.
It's so fun to see what you think.
Follow us on whatever platform. I don't know.
We haven't understood the metrics on other platforms.
(39:22):
What I don't? Know that we get metrics for
them but we know that they existand we've tested them so we know
we're working on Apple, we know we're working on I heart, we
know we're working on pocket Casts yeah yeah and obviously
Spotify, which is where the. Video is if you have someone who
like we've had is like I won't use an app that I don't use.
Yeah, tell them, hey, they're onthese other ones too.
And if there is one that you have seen us on that you didn't
(39:46):
hear us mention, let us know. We are really.
Because we don't know. We don't, we don't understand
how the Internet works. It's just this massive thing and
things are moving and we're finding out about things and
people are finding out about us and like, I don't know how.
It is kind of wild thinking, like we grew up in a time where
we had a high school class that taught you how to send an
e-mail. Yeah.
How to log into the World Wide Web?
(40:07):
I know, and here we are. Here we are.
Here we are with the podcast, just winging it.
Just winging it. So, and we are also a couple of
our podcasted, I don't know if we already mentioned this, but
if not, anything that doesn't have the accessibility factor.
Oh yeah. We're working on coming up with
another way of doing it on the back end because we want to
ensure that those who want to listen, the fact that anyone
(40:30):
wants to, yeah, that we can helpthem out too.
So that's all we got. Right on.
See y'all on episode 8. Don't forget to vote and
subscribe. Bye, I just want to do my own.
Thing. I just want to do my own thing.
I just want to do my own thing.
Hello and welcome to Arguing Ever After.
I'm Luke and this is my smoking hot wife, Amber.
Hello. Together we are the Lord and
Lady of Lock Horns. The counting Countess of
contention. The Duke and Duchess of
Disagreement. And the king and queen of
quarrels. We have been together since the
(00:35):
Real Slim Shady Please stood up and we've been arguing about
practically everything and we'restill together and happy.
We have a great teenager who doesn't think we're lame.
Some of her friends even think we're cool, which is amazing.
And most of our family still likes us.
In this entertainment only podcast, we will bicker about
all things big and small and theaudience gets to say on who the
(00:57):
winner is. We do not claim to be
relationship experts by any means.
We will debate lots of things, many of which are frequently
submitted by our listeners. So if you have a topic you'd
like us to discuss on the podcast, please send it to us at
arguingeverafter@gmail.com. Perhaps this completely
unscientific method of letting the masses determine who is
right can help you with your fight before you even have it.
(01:22):
And with that, we're at Episode 7. 7 Lucky number 7.
Oh, I didn't think of that till you just said.
It. I know.
I know I don't. Know what's gonna happen because
of it? I feel like we're already lucky.
We are very, very lucky. Oh, oh, Which brings us to our
recent thing that we learned. We learned a lot about podcast
starting a podcast. There's all these analytics they
give you and one of them is where your listeners come from.
(01:45):
So I know we've referenced the countries before.
We have the UK, Germany and obviously the US, but we also
have a state breakdown for the US and it is.
Well, most of our listeners makesense come from our home state.
Here in Minnesota, however, we have listeners from kind of
across the US right now. And I think we've mentioned a
(02:07):
couple of them maybe in the past, but we have some new ones
and we're actually a little curious who who they might be.
For sure. We have listeners in New Jersey,
Florida, Colorado and Arizona aswell as the ones we've had
before. So if you are listening and you
could comment, if, if you know us, if you don't, that's fine.
(02:28):
But we would, it would be reallygreat to see who you are.
We, you know, with other states,we, we've kind of got some good
guesses there, especially with some of our feedback, but I, I'm
at a loss on a couple of these so.
For sure. Yeah, I could have some family
in a couple of those, but. You have family all over.
(02:49):
I do. All over.
I don't think I have anyone in New Jersey.
He might though, who knows? I do have a brother in Arizona.
You do you. Don't have anyone in Florida, do
we? Well, we've been to Florida a
lot. Like a lot, a lot.
We like visiting some theme parks down there in Florida.
And the Gulf of Mexico. And yes, the Gulf.
And sometimes the Atlantic. And the weather.
(03:10):
The weather is something we likea lot.
That's warmer than here. Most of the time.
That's for sure. Yeah, yeah.
So it's just, it's really fun tokind of see where, you know,
where the reach can be any kind of for, I forget how big the
Internet is. You know, there was this very
recently, you know, everybody, Ihave playlists.
(03:31):
I have music playlists, right. And the other day I was talking
with Luke and he's like, you know, you have 24,000 people who
listen to your playlist. And I was like, I had no clue
anyone could even access. Yeah.
Because you had it set to public.
Yeah, and I was like, that's fine, if they want to listen to
my music, I'll let them. But.
Does that make you Internet famous?
It makes my playlist Internet 24,000 is probably not that big,
(03:52):
but to me when I thought I was maybe the only one listening to
it except for the. If anyone wants to check this
playlist out because it's public, it's on YouTube Music
and its name is First, Yes, Which I'm gonna guess has
something to do with the number of listens because maybe it
comes up first, which would be hilarious.
Maybe and I they're. Listening to your music?
(04:13):
I just did it because that just made sense for the other list
that I was going to make, which was going to be a second, you
know, really hard, hard category.
They're figuring these out. Art.
Yeah, but I didn't actually makea second list.
I made a Halloween playlist, butnot a second list.
So I don't know. Maybe don't listen because
you'll probably judge me too much and I don't know.
(04:34):
You might really enjoy that though.
Well, I don't mind people judging me for sure, but but you
might enjoy it. It's it's a great if you're
especially from our generation, you.
Could definitely tell we're kidsthat formed our lives in the
90s. There's no question when you
listen to that playlist, yeah, it's all about vibes and jams
and. Yes.
Oh, do you have summertime on there?
(04:55):
Oh, I don't know. Because that's the 90s jam.
I just thought about jams in my head.
No, I don't think I have that inthere.
I. Don't know what else goes with
summertime. What goes with summertime?
Grill and meat. It does go with summertime.
Did you see that segue? That was so good.
That was. That was a segue.
I'm like pro level at this point.
Yeah, I mean, and well, for grilling, I think that's, you
(05:19):
know, did you know that there are people listen to music while
they grill? Like that's a common thing.
We don't do that. I know I like thought about
doing that and then I never do. Like, I'll even have my phone
out and then I'll just, like, begrilling and I'll decide to read
a book, which sounds super lame compared to listen to the music.
Yeah, I like books. I'm running in and out while
grilling. Yeah, You know, so there's like
(05:41):
the thought of having 2 seconds to enjoy a song is not there.
But today while I was cooking inthe kitchen, I was making
meatballs in the kitchen. And then I had actually had a
podcast going and it wasn't oursof, you know, whatever.
But so I do for some reason likethat going in and out just seems
really hard to do. But but yesterday actually
(06:04):
talking about grilling Luke mademe the perfect for me.
Perfect. Perfect.
Cheddar worst thing. It was so good.
It was frisky and you know, likejust black char on it and it was
it. Was you like your stuff real
(06:25):
good? I really appreciate.
It I'd also like to point out that what I just heard is you
said I was perfect. That's what I.
Said and I'll take it. Yeah, that's.
What I said. I do try to start your meat on
fire when it's grilling. That's the way to start it.
I mean disagree. Like a little fire I'm in, but
you know, crispy char. It really depends on what you're
(06:46):
cooking, I guess. I don't actually agree.
If it's going on the grill, I want the fire.
I want to feel the fire on my. Taste it.
I want to taste the ash on my food When I was a kid we only.
Well, OK. So currently we have a propane
grill which is pretty easy and that's grill a lot during the
(07:07):
summer. Did that come out in our life?
Because I feel like nobody had. Did everyone have charcoal when
we were kids? I'm sure that's all that people
could afford in our areas, but that's true.
I'm sure people had. I don't know man, I feel like
the old the old round black traditional grill with charcoal
was like all everyone had. I think that's all or.
Oh gosh, maybe if it did come out in our life, well, maybe one
(07:29):
of our listeners will comment and tell us.
I bet you there's someone who knows.
Maybe it came out with Eminem, maybe no.
It was before that for sure. Well, I know that well we, we
since we have the propane grill and stuff, we grill a lot more
because of that. But when you have the charcoal,
the, the when I was growing up, my dad would always cook
(07:50):
everything like it's a black, absolute black.
So for me, that's kind of what grilling is it cooking.
If I'm cooking it on a fire, it needs to have a hard, hard,
hard, hard sear. Like that's just why would you?
And and I do kind of mess with our propane tank that I don't
taste lighter fluid anymore, thelighter.
(08:12):
Fluid. You just doused all that
charcoal and I said who didn't do that though?
I I that was. The correct way to start
charcoal. Oh it takes forever to cook that
way. I know.
This is why I do. I prefer the propane for cooking
on. Yeah, I prefer the charcoal for
eating off of. Agreed.
However you can. Get like they make stuff but
it's like more work. You can get like pellets.
(08:33):
That you put in the propane. Or maybe it's like I don't
they're like I've seen them at the.
Store don't put in the no. You put they go.
I think they go like on the bottom of the grill, like
underneath the the the burners. I want to say I'd have to look
into it, but they're like little.
I think they're like they're like stones that mimic charcoal
in a propane grill. Like make.
(08:56):
Sure. My brother in Maryland uses it.
By the way, Maryland is not on alist of states, so I don't know
what's up with that. Brother, you know who you are,
but I'm. Telling you my siblings are
taking it down. I mean, yeah, way to go.
Way to represent my family. I'm not saying the name, but you
know who you are. Yeah.
Thank you. All of my sisters.
(09:18):
Maybe our new expansion into other podcast platforms will
make it easier for my very cagedfamily who said, well, we don't
have Spotify and I'm like, y'all, you could just download
the app and they're like, why? Yeah, so maybe now that we have
Apple and iHeartRadio and the Pocket Casts, maybe they will.
(09:38):
Too. There's a few others in there I
don't actually know though, likeI can't, I can't entirely
remember the name of them. They weren't the stations or
streaming services that I use. But if you are listening and you
can't see us because you have gone on to one of these other
platforms, just you can listen however you prefer to consume.
Obviously we, we, we adore that you're here, but on Spotify is a
(10:02):
video if you want to actually watch us.
I don't know. I don't think either of us are
too awful to look at. That's what you're saying, but.
For sure she's not. Aw, thank you.
But that would be a way if you wanted to also, if you know
anyone, we figured out some little bit of closed captioning.
So if you know anyone who wants to watch a podcast, but maybe is
(10:25):
got some, some sort of hearing impairment, they would be able
to watch us through Spotify only.
That's currently the only video spot we've got.
So, but it's free. It's still free.
And that's, that's what I, I hope to maintain for folks
forever is on your end, it's free.
On our end, it's free and we canall enjoy because most things in
(10:46):
life aren't free. That's true.
Now back to enjoyment, because Ienjoy, I enjoy very much meat.
Yes, back to me. We're talking about meat.
So, I mean, I don't think there's ever been a time in my
life where I didn't want to eat meat.
Like I've always what you have. I think I joined you temporarily
(11:07):
in your mission to be vegetarian, and I did not last.
It didn't. Last I was not, I think I like
was a month and I was like what what is happening?
Anyway? It's OK if you want to live that
way. But for me, I like meat.
I like, I like all kinds. I like meat, breakfast meats.
I like I like bacon, which is also not a breakfast meat
because you can put it on all kinds of stuff.
(11:28):
Yes, but I only like it if it's crispy.
Yeah, I don't. I don't.
I don't like like the chewy bacon I like.
It so much or like it looks likea.
Also like a breakfast sausage. I'll take it either in a link or
a Patty. So I have opinions about this.
I used to really love bacon a lot, and I found that I cannot
tolerate bacon like I used to and like bacon bits for whatever
(11:52):
weird reason. I don't have as much issue with
those, but I remember how much Iused to love bacon as a kid and
today I'm like, you know, I actually don't even want to eat
it. But I just like your stomach or
like you just don't refer it. Anymore, the smell, you know,
it's a weird thing in life when like your sense of smell changes
some of how you eat. And then I don't know, I don't
(12:13):
know when it happened, but I just don't.
I don't like it anymore. But for sausage too.
For breakfast sausage in general, I prefer a Patty to a
link. Same, but I like both.
Now do you like the patties? OK, so sorry not a Patty the
link that has the casing or no casing?
Don't all links have to have a casing do?
(12:33):
Well, I literally just was up north at a place that had
delicious sausage. Oh.
I guess you're right there, looks like less.
Tower Cafe. Delicious sauce.
If you're ever in Tower, MN, Wayne the heck up north.
So good. Go to the Tower Cafe.
They know how to do a breakfast.Yeah, man.
They took care of us. It was amazing.
But their sausage, don't remember it didn't have casing
(12:55):
on it and it was good. It was very delicious.
I don't I that's the thing I don't fully understand about
meat either is like sometimes with sausage it's in a casing
and sometimes it's not. And also I've seen because I
watch a lot of cooking shows. Wait for any cooking shows.
(13:15):
Yes, a lot of cooking shows, butI've watched them put the
sausage, go through all the trouble of putting the sausage
in the casing, which is a lot. I mean like they're sitting
there, they're pushing into the thing and they have to hold the
casing and then twist and all that.
They do that and then after theydo that, they cut it open and
removed the casing after they cooked it.
And I'm like, you just did so much work to make it into that
(13:37):
thing. Maybe that helps it cook.
I'm thinking it must but. Maybe it's like, maybe it's like
tea. Like it steeps inside of the
casing. Oh, maybe.
Like absorbs more of its own flavor.
That does seem like a silly amount of.
Work. It is a lot of work.
I mean, I also watched people onthese cooking shows.
Yeah, make sausage without usingthe casing at all, right?
And obviously a lot of the cooking shows, but obviously a
(14:00):
lot of cooking shows. I'm watching our competition
actually really have a One of myfavorite cooking competitions is
a BBQ competition I. Love BBQ?
I do too. I love that you love BBQ.
We love BBQ together. We.
Do. I could eat BBQ like a few times
a week and not ever get tired ofit.
It's so good. I could too like and I really.
I could probably exist on tacos and BBQ for life.
(14:23):
For real, It would be a short life, but yes, but but I one of
the things I like on the BBQ shows is they're showing you
like all these ways to cook food.
They're just advanced from, you know, me just throwing a frozen
Patty on to our propane grill. And because I enjoy eating BBQ
(14:45):
so much and I enjoy like, well, I enjoy the smoke flavor a lot
too. I really have wanted and tried
to talk Luke into this several times to get a smoker.
I don't wanna do the work, but Ireally want you to do the work.
Listen, I really do. I understand.
Here's the problem, it takes forever.
(15:05):
And even friends of mine who have a smoker, they're like,
it's not that big of a deal. You just got to prep the meat
like you always would, which takes like honestly usually
takes like 15 minutes or so to like, you know, rub it and pack
it and whatever you got to do. And then you put it in the
smoker the day before and then you smoke the thing for like 14
hours, give it to like 12 to 18 hours, depending on the type of
(15:28):
meat. And then like you eat it the
next day. Listen, I don't have that kind
of patience. And then there's people that I
know they got these smokers now,and I don't know if this is
common, but they got like an appon their phone, yeah, where
they'll be at work and they'll like, check the temperature of
the thing. And like, I think there's even
like automated stuff where you can like, have it rotate or like
(15:50):
add smoke or something mean. Like, listen, the complexity
that is involved with some of these smokers is out of control.
If it takes you more than a day to cook food now, I'm not going
to say I don't like it. I'll go to a restaurant and buy
some brisket. Right, I know, but when you.
At home, Like I'm not trying to cook for two days and what if?
It's really not that hard. And according to so we do
(16:14):
definitely have friends who havesmokers and also so I have sat
in our backyard. We have a neighbor who has a
smoker, OK, And she's told me about her smoker and she's she's
talked about the she's listened to our episode a couple times.
She's talked to me about the smoking situation, how it's
really not that difficult and I don't know.
(16:35):
We could let them smoke me and just eat their food.
I'm sure if we asked, but I don't want Yeah, but I just, it
would be really nice, you know, to have our own and then.
Listen, if you want to get a smoker and smoke some meat, you
ain't got to have meat meat. Do that.
Why do you what? Why?
Why does it got to be me if you want it so bad?
Because I feel like. I do slow cook a couple things.
(16:58):
I got AI got like 3 signature items that I learned how to cook
during the COVID when you couldn't go to a restaurant.
And so I learned how to do crockpot slow cooked pulled pork,
which is admittedly it's not as good as smoked pulled pork, I
know, but it's delicious. It is.
You love it? No, I love it.
Tacos. That's the other one that's I
(17:19):
was talking about the kind the pulled pork you put in the the
King's Hawaiian roll, like a pulled pork sandwich.
I've got that recipe and then I've got the other recipe, which
is also slow cooked pulled pork.And that one put in different
seasonings and put it into a like a carnitas Taco, which is
super delicious. And then the other thing I
learned how to do is ribs. Shout out to my cousin in
(17:39):
upstate New York. I got his recipe to do a rib rub
and then slow cook it in the oven.
You know, I can't even remember.I think it's like 180 for six
hours or 8 hours or something like that.
They're already there, yeah, butthat's.
Different that's like so you getup in the morning and I don't
even do this on a work day because it'd be too too much
action before I had to leave forwork.
But on like a non work day, around 9:00 in the morning, I
(18:01):
can prep the thing, put it in at10:00, have it cooked for like 8
hours. It's ready for dinner at six.
I'm OK with that. I'm OK within one day, but going
to two days, I mean the commitment is it's like
daunting. You know, but I feel like you
would appreciate it more becauselike.
You would have. We have definitely, I definitely
(18:22):
would appreciate it more, but like Outback, we have
strawberries growing right and those are so much better because
we grew them ourselves. So I feel like if you were to
make your own smoked pork or brisket, I love a good brisket,
man. I love a good brisket.
If you were to smoke that, you would notice how much better it
(18:43):
is. Like your carnitas.
I mean, those are restaurant qualities.
Good restaurant quality carnitas.
You know they are. I think.
They're good. Damn.
Did you guys hear that? We really enjoy them.
My wife just said I cook restaurant quality tacos up in.
Here I mean the Taco restaurant scales are very wide, but not I.
Definitely couldn't cook like hundreds of them in a day.
(19:05):
That's for. No, no, but I do.
So we're talking about BBQ. We love BBQ.
We keep talking all the time about going back to the place
with the best barbecue ever for us.
I mean, I know people are very specific.
Texas BBQ, Kansas BBQ, yeah, Carolina BBQ.
(19:25):
It's. All kind of.
Barbecue and they're all the sauces are very different, I
feel. Delicious.
I feel like the meats, and I'm sure if I'm wrong someone's
coming, but I feel like the actual meat basics are the same.
Although there are people who are like with a rib, either you
like it off the bone or you shouldn't like fall off the bone
or you need a good bite to it. And I prefer to not work that
(19:49):
hard. I like it if it's gonna fall off
the throne type of a thing. And that's so good.
We were talking about going to Kansas City, though, and we
always, we always talk about it.They have.
Because Jack stack. It's not that far of a drive.
Future potential sponsor yet again.
I'm just tossing these names outif we ever get it.
I'm just saying you want to throw some BBQ our way or give
(20:09):
us some vouchers, I mean. We would then make the drive.
I would probably shout you out like some commercial, commercial
quality, you know? The best beef rib I've ever had
in my life. Fantastic I was.
I had like some of the best porkribs and other BBQ things I ever
had. And then I had one bite of yours
and I was like, Oh my goodness. And I did not want to share.
It with I know you looked at me like oh, don't, no, don't ask.
(20:32):
Me, yeah, don't, don't come to me because you will do that.
You'll look at my food so sadly.Because I want more.
And I'm like, dude, I ordered what I wanted.
That's true. I don't want to share.
But somewhere in my head, you always have a little bit left
for me. Unless I give you the rest, they
don't like it. But that works for BBQ for us.
(20:53):
It doesn't work for other things.
Sometimes. Sometimes it works for steak.
Most of the time it doesn't. Well you get big steaks cuz you
like a rib eye. I love a bit of rib eye most.
Restaurants serve a big rib eye.They do, yeah.
There's no such thing as a six ounce rib eye.
If there is, I probably am not going to that restaurant.
How come filet mignon is always tiny?
It is always tiny. Like the biggest one I think
I've ever seen at a restaurant was like 12 ounces and I was
(21:14):
surprised at how it's usually 6 or 8.
It'll be like 12 ounces with thebone in and.
Then like strips. Strips are always bigger.
Porterhouse. That's my jam.
Because then you get a filet anda strip in the same piece of
meat. Love that.
I used to really like a bacon wrapped.
I don't even like it anymore. Interesting, a bacon wrapped
(21:35):
filet. I know because that was just
like the texture was really good.
The flavor was a little bland for me, which is by now and like
if I oh and I love grilling rib eye, I do like you can cook it
so freaking you can sear that thing so hard.
I do think a steak should have asear no matter what it is I.
Think, but that's the rule actually.
The inside of it, you like to have it cooked dark brown like a
(21:59):
hockey puck. Yeah, yeah.
You and I like mine to have pinkin the middle.
I like a little medium rare, medium kind of in the middle of
that. I mean it to a light pink is
fine, but to a red is no go. Delicious.
No go, no I. Take it that way.
In a rib eye, a filet, A porterhouse, a strip here, a
(22:23):
sirloin. I mean, pick any cut, any of
that, even a burger. I mean, yeah.
Because you like medium. I like a burger to have some
pink in the middle. You're not supposed to.
Well, that's not true. Because it's delicious.
No, you're supposed to cook ground beef, so there's a thing
about. Supposed to yeah, that's who the
ground beef police. Like the USDA, they have very
(22:46):
specific rules about temperature.
To feel fricious. Bacteria.
It's suspicious you don't trust the US DA.
If they said to cook your chicken so you don't get
salmonella, OK, I agree. With that, oh, did you do for a
while when people were eating like raw chicken?
It was a friend. Why I don't when did this?
No, I don't know, but you can look it up on Google like
(23:06):
recently. I mean, yeah, probably in the
last 10 years it was in whatevertime that.
Raw chicken well. Rare.
Chicken. So some this is in the United
States, I assume? Yeah.
Yeah. Because we do some dumb shit.
Listen, I don't know why anybodywould ever think, oh, I like a
rare chicken breast. Oh, it sounds gross.
(23:29):
No poultry. You got to cook it all the way.
You don't want to cook it too far so it's dry, but you got to
use that little meat thermometerand it'll tell you when it's
done. Yeah, yeah, there.
I mean, but you're also supposedto be able to check meat by
somehow on your wrist, like likeif you if it feels the same way
as on your wrist as it does whenyou tap it and it has to do with
where your thumb is like, you know, rare to mediate.
You keep pointing to your. Because.
(23:51):
Your hand. Because it's wherever on your
hand and how your thumb rests. It's supposed to feel like if
it's well done is where your thumb is higher and and I.
That's crazy. I can't actually do that test.
I also is. That from the USDA.
No, that's just from basic cooking.
Stuff. I just say use a meat
thermometer. That is a really good way to do
(24:12):
it. Fish.
Now fish is a tricky one becausefish you definitely can eat raw.
Depending on the fish. Depending on the fish, because
sushi and then depending on likeif you're cooking like a a filet
of some type of fish, you don't want to cook it so it's still
raw. You want to cook it so it's
cooked, but you want to kind of like cook it to like a medium
(24:33):
ish to like a medium well because if you cook fish too far
it's just not as good. Now that being said, you don't
like any fish regardless. No fish.
Well, I think with the Okay, so.I like all kinds of fish.
Bacteria grows on the cut surface, so maybe that's why
they're and I don't know if that's true for fish actually,
because I don't like fish. I don't know, I don't want to
(24:55):
eat it at all. But maybe like if it's being cut
and prepared to you quick enoughthat there's no bacteria growth
period. But that's always the thing I'm
like, overall, that's what my brain is worried about is
bacteria. So you're just scared?
Yeah. So let me ask you a question,
Luke. And now, the moment you've all
been waiting for in this corner,claiming to weigh in at 135 lbs
(25:19):
and sporting those dazzling green eyes we have Amber with.
Here's the record, people tied up three wins, 3 losses 'cause I
came through on Episode 6. What's up?
Yeah, and in this corner we haveLuke, weighing in his prime
(25:41):
weight of 185 plus pounds, sporting his beautiful, glorious
red beard. Yeah, touch it.
He is gonna need all the help hecan get today because this is a
really big battle for us, breaking a tie.
It is tiebreaker. So again, I, I have to ask you a
question, Luke, OK, would you rather, and I'm going to put
(26:04):
some caveats on caveats on this,would you rather have a steak
that is undercooked or overcooked?
The caveat is you cannot send itback and say fix it.
You get what you get. OK.
Are you going to give me a temperature?
Because I don't know what. Undercooked prayer to well done.
OK, so rare is undercooked. I think yeah, uh huh.
(26:26):
Uh huh. OK, I'm prepared to answer the
question if you're done giving me caveats.
One second. Oh, here we go.
There is no further cooking. You have to take it and I.
Understand. OK, this is super easy for me.
Oh no, I know you're not even ready to hear it.
No, I don't even want to. 100% underdone because listen so long
(26:48):
as it's not raw and I feel like that has to be a non category
because then it's actually not cooked.
It's not safe. Yes, it must have a sear.
This is. There is a reason that rare is
on the scale of cooked. It's less cooked.
It's not even hot in the middle like a properly.
No. Not everyone, everyone out there
knows what I'm talking about. That's at a rare steak.
(27:10):
It's literally in the no, no, no, I didn't say cold.
When they describe to you, if you go to a professional
steakhouse, if you ask them whatis rare, they're going to tell
you a how? I can't remember.
It's now I can't remember. It's either a room temperature
or cool. Oh, no, dark, dark pink center
(27:32):
Because I think medium rare is like a warm.
It's medium rare. I think medium rare is like a
warm pink center and then mediumis a hot pink center.
So that's why. So for me, the reason I like I
prefer like a medium rare plus is because I like the heat,
hotness, temperature, but I alsolike the less cooked meat.
(27:55):
The flavor is fantastic. I mean, but like, oh, so I've
gone out to eat with people who like a rare steak.
You have some family members. Rest in peace, Grandma.
Who like some rare steak, as a matter of fact.
She said the funniest thing ever.
Yeah, yeah, you should say it. You should say it when she will
ordered a steak at a restaurant we went to one time and I was
(28:17):
like. Well, first of all, this was a
while ago. She's been gone a while.
Yes, she has. And she was like, you know, old
greatest generation old, like she was born.
And I want to say 19, 18. I think I got that right.
And this would have been becausewe were together, but we were
just barely together. I think it was like probably in
the late 90s. Early 2000s.
(28:40):
Early. 2000s So maybe like before we got married, right?
So like she would have been 80 ish something.
But here's what was cool about what she said.
She said two things that are super memorable.
So first of all, it was we were it was us.
And then my dad and I want to say my uncle was there, she was
(29:01):
there, and I was one of my brothers there.
Both your brothers. Both my brothers were there with
their wives. Or girlfriends, whatever they
were at the time. OK, their significant others.
And so, like we all came to dinner and grandma, she's old
fashioned. So she was wearing a dress and
like a, she had like a like a ladies like a Sport coat.
But you know, like back in back in the day, they had like the
(29:22):
shoulder pads and the the women.'S oh what a nice big bro.
She had a big shiny. It probably was all kind of real
stuff from some who knows that my grandpa got.
Anyway, she came and she looked around at everyone and said, oh,
so I see we don't dress for dinner in the Midwest.
It was a whole hilarious I I wasjust laughing so hard.
(29:43):
And what is funny is because I actually did dress up for that.
Yeah, I don't know. It's.
At all. Just looked at all of us.
Oh yeah, dressed. She was not having it and.
So now whenever we go out to eatand I'm dressed, I'm like, oh,
look at us dressing for dinner. And so it's it's one of those
funny things that goes through my mind.
It was just a nice little sting and I really appreciated.
(30:03):
Just for sure. Yeah.
I don't know. I might have been the only one.
Anyone who appreciated that comment, I'm.
Sure it my father and uncle weremortified.
I loved it. I was like, oh, you can like get
get a little rub in there, but still be so classy about it.
You know she. Dropped it with class.
That's true. I liked.
It and then the other thing thenin the story about that dinner
(30:24):
is she described how she wanted her steak done when she ordered
steak at this restaurant to the waiter.
She said I'd like it rare. And when I say rare, I mean very
rare, as if you were to walk it through a warm room and then put
it on my plate. That's what she said.
Oh, your face. So that.
(30:47):
But that probably would be a little underdone for me if it
was just walk through a warm room because it'd be technically
raw. But I think my grandma might
have ate a raw steak. I don't even know.
She probably been fine with it. Well.
So for me, I mean back to the under cooking thing, like if so
long as my only caveat is it can't be raw or give me a
disease. So I don't want raw chicken
breast or raw Turkey or like anysort of poultry that's going to
(31:11):
make me sick. But if there's a less done
version of it that's still like actually cooked like by
temperature rare, why do we can't really do rare chicken
we've established? No, I'm sorry.
We're talking about. I'm sorry.
Did I? Did I?
Say no, I got back to chicken just because it was in the
discussion. But if we're talking about
steak? Yes.
I am 100% I bring me an undercooked.
(31:33):
One of the other things about steak is until it reaches like
room temperature, it's still technically cooking within its
own heat. Yeah, I know.
Not a lot, it's not, but they tell you.
That at the restaurants, too, and they're professionals.
Well, that's just because they want to tell you that, hey, it
was right when we took it off the grill.
I just don't see a world in where overcooked is an option
(31:54):
that works because like an overcooked steak is for me.
Anything past medium is overcooked now.
Technically the way the way you the way you like it, you'll go
fully to a well done. This is Thank you, thank you.
So my vote would be for I would rather have it overcooked if I
(32:14):
have no choice, which is the thought of a cold steak.
I'm, I have a temperature issue in general when it comes to
food. If I have food and it's supposed
to be hot, it better be hot. If I have food and it's supposed
to be cold, it better be cold. Like don't give me room
(32:35):
temperature because then all I can sit there is think about the
bacteria growing on that becauseit had to then sit in room
temperature, you know, to becomethat temperature.
So so for me, bacteria, all of those things that is a a big,
big fear food poisoning, all of that.
I've actually never gotten food poisoning.
(32:56):
I have where you have so I'm going to say maybe my wanting to
have things cooked more and being off put by something that
isn't cooked as well you. Just gave me a traumatic memory,
thanks for that. I mean, I'm just, I'm just
saying like if someone were to hand me a purple steak with a
brown crust, I would say I can'teven eat.
(33:17):
I can't even eat. But if I know it's overcooked
and according to you overcooked is medium?
No, no, no, I did not say that. I said anything past medium for
me, for my preference, OK is overcooked.
So if it were medium well for methat's overcooked.
OK. Anything past medium, there's a
lot of people. I think you usually order it
(33:37):
medium well. I do so you're overcooked.
Is my regular. That's actually correct.
And that's of course. The way so for you overcooked
would be well done. Yeah.
For you. So you would rather have.
Well done. Yeah.
Good Lord. Well, for me I also the char is
really important and there's no way you.
(33:59):
Do like a crunch. Bloody I love, I love a crunch,
you know, and if it if it's a good steak, and I do also take
steaks based on the flavors thatI like.
If it's a good steak, it can honestly handle well done.
No, I mean, that's sort of true,but it's way better if it's.
Not it's got more of the, the, the, the crust or bark as they
(34:21):
would call them BBQ. Yeah, and that is so important.
You're not supposed to have barkon a steak.
No, but I would take bark on a steak.
I really actually it probably isbark on the steak that I did.
You know when I throw my rib eyes on the grill, I promise you
90% of it is well done and 10% of it is medium.
I just really appreciate that atsome point we both started
caring enough to try to cook theother person's food correctly.
(34:43):
There's like a long time becausewe've been together for so long.
Like when we were younger, like you were just cooking at the
same, like you put all this whatever the steaks where you
put them all on at the same timeand you cooked them for however
long you cooked them and they were done and it was the same
temperature. But now, like when you're
cooking a steak for me and then a steak for you and one for our
daughter, Oh, she doesn't eat steak.
(35:04):
She doesn't eat steak. Well, she probably got a hot dog
or something or whatever else. You're cooking a burger anyway.
You would cook yours way longer and put mine on later and then I
do the same thing like I would put mine on later, I'd cook
yours first, which I like that we do that for each other.
Yeah, it is. It is one of the nice things we
do for each other. But back to what I was saying
about the the benefit of more done, which is apparently,
(35:28):
according to you, well done. Nope, sorry, Medium well.
That's for my preference. Yes, yes.
You would rather have a rare than medium Well 100%.
You can't even handle it, no. No, I, I cannot imagine trying
to like sit there. Like I'm just sitting here right
now thinking about cutting through meat before I'm going to
(35:49):
cook it right. Like if I'm making kebabs, sure.
I cannot imagine sitting there with my regular fork and my
knife cutting through and havingit look identical to the food
that I just put onto the skewer.It doesn't look identical
because that'd be raw. It's slightly more cooked than
raw. Slightly more cooked.
(36:10):
Yeah, I think I don't there's actually times for it like if
you cook it on a hot grill, I think like a.
Rare size of the steak. Sure, sure, sure.
But I think it's like 5 minutes or something like total.
Like I think it's like a that's terrible.
Like a few minutes on one side and a couple on the other.
That's terrible. And then I think medium is
supposed to be like 8 minutes or.
You know if you do like 20 minutes.
(36:32):
No, my God. Total. 20 minutes.
Yeah, well, you gotta have like an extra set of teeth just to
eat it now. I don't know.
I actually don't time. I just look at it and I said
there's a good char on that, like there's some ash coming
off. I sort of look at the time, but
I go mostly on the jiggle factor.
That's what this is with the hand.
(36:52):
But I just, I, I jiggled the steak itself and I go, OK,
that's about it immediately. But the thing I try never to do
and you don't do because I do eat them well done.
The worst thing, or medium well the worst thing to do is to cut
it before it is actually like. Because then you lose some of
the flavor and the you. Need that on on the steaks that
for sure. So you know, well, I don't know,
(37:14):
I think that the real question for our viewers is would would
you rather have a rare steak or a medium well steak?
Or well, cuz your argument was whatever trying to be all
maneuvering the question has been asked.
Yes, yes, that's the question. Would you rather have?
Undercooked or overcooked? And you can't change it.
You cannot send it back. Sorry folks.
(37:36):
Yeah, I feel like it's a state. The answer to this question has
to be under every time, and you're the opposite.
Not for me. That's so gross to think I.
Feel like you're gonna lose thisone.
You know I because. Who wants a hockey pug?
You don't go to get a steak to get it now.
Yeah, that's gross. Yeah, you know what?
There's lots of people who prefer it, I'll tell you.
And I'm sure some of our audience does too.
(37:58):
Some of it's also, you know, just just hopefully, hopefully
you're watching, you're listening and you're voting for
us, for me, for for the well done or medium well, the well
done team. Or vote for me because I'm
right. You're not.
I don't know so ways to vote. You can vote through Spotify
(38:19):
right in the app. Yeah, we have a poll.
We've extended them out a littlebit longer.
You can also vote in the comments.
Or if you know us on any sort ofsocial or you see the podcast
arguing Ever After on any sort of social, yeah, you could vote
there too. Yeah, cuz we follow all that
stuff. We do.
We do. And we're starting to get some
starting to get some traction here.
We really are. On lucky number 7.
(38:41):
I think it'll be the big one. We got, is that 10 states more
than 10 state? We got 12 states, Yeah.
And two other countries listening.
That's a big deal. It's a big deal.
So if you all the other way you could do is to send us the
e-mail at arguingeverafter@gmail.com.
You could also submit us ideas. We like we've said, we have
(39:01):
ideas, but also we have listeners submitted ideas.
So some things we might be holding off a little bit for
timing purposes, but we are really appreciating all of the
engagement commenting. We love the comments.
It's so fun to see what you think.
Follow us on whatever platform. I don't know.
We haven't understood the metrics on other platforms.
(39:22):
What I don't? Know that we get metrics for
them but we know that they existand we've tested them so we know
we're working on Apple, we know we're working on I heart, we
know we're working on pocket Casts yeah yeah and obviously
Spotify, which is where the. Video is if you have someone who
like we've had is like I won't use an app that I don't use.
Yeah, tell them, hey, they're onthese other ones too.
And if there is one that you have seen us on that you didn't
(39:46):
hear us mention, let us know. We are really.
Because we don't know. We don't, we don't understand
how the Internet works. It's just this massive thing and
things are moving and we're finding out about things and
people are finding out about us and like, I don't know how.
It is kind of wild thinking, like we grew up in a time where
we had a high school class that taught you how to send an
e-mail. Yeah.
How to log into the World Wide Web?
(40:07):
I know, and here we are. Here we are.
Here we are with the podcast, just winging it.
Just winging it. So, and we are also a couple of
our podcasted, I don't know if we already mentioned this, but
if not, anything that doesn't have the accessibility factor.
Oh yeah. We're working on coming up with
another way of doing it on the back end because we want to
ensure that those who want to listen, the fact that anyone
(40:30):
wants to, yeah, that we can helpthem out too.
So that's all we got. Right on.
See y'all on episode 8. Don't forget to vote and
subscribe. Bye, I just want to do my own.
Thing. I just want to do my own thing.
I just want to do my own thing.
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