You are your own worst critic...

[Skip]

This is a fun thread. I believe most of us try to improve with each cook. However we are probably too critical of ourselves but that's pretty normal I think. I end up cooking for Family and Friends that range in age from 3 to 83 so I am dealing with quite a range of palate tastes. I have a few people who are not afraid to remind me that they won't eat beef cooked medium or absolutely don't like certain foods, etc. My 5 year old Grandson thought I knocked it out of the park with a Tri Tip cooked Med-Med Rare. Good luck to all of us as we try to do our best for those we cook for.

[Frozen Smoke]

Great subject. I'm always my worst critic and rarely satisfied but at the same time I know when I hit the mark. That last tri tip I did with the board sauce was one of those times. I've done briskets and ribs turkey chickens that I knew were on the mark. That doesn't mean they couldn't have been better in some way but I knew they were a 9 out of 10.

I've also have done things that I've been just plain disappointed in. I did some pork belly burnt ends a couple weeks ago that I was really disappointed in. I forgot to turn them over during smoking so they kind of stuck to the rack and got a little crunchy on the bottom. Still edible but I knew I wasn't on mark but also knew what my mistake was.

Once I started doing cooking events and would bring my trailer rig to on site events and smoke ribs, chicken wings or whatever else I got a lot of critics! Inevitably people would gather at the smoker mostly the guys most of which I didn't know. Ask questions about the smoker and sit and watch me for awhile. Most people didn't know much if anything and were just asking questions to learn and would always compliment me on both the smoker and the food.

Then there is always the one or two who had some beers and would find things to nit pick about and tell me how they would do things different. But for the most part always compliments. I always felt people are polite and you never really know for sure what they say or think when they are driving home from the event.

I keep getting calls to cook somewhere and they always say I got your info from so and so when you did their sons grad or wedding and they said it was wonderful! So if I go by that I must be doing ok!

[bardsleyque]

I too am my own worst critic (owc)? when there are happy kids,that's when I think I've done alright.

[OneEyedJack]

Oh boy, there is a lot of truth in this thread. I get down on myself when things do not turn out EXACTLY like I have planned or think they should be. My guests mostly feel differently, although I do enjoy getting some honest feedback about doneness, salt etc. Nailing a cook and having happy guests is a source of great satisfaction for me.

[VideoWolf88]

Feel the same way. I always try to keep two things in mind. First is a mantra of sorts I've heard from a lot of the coaches I've worked with over the years: always strive for perfection knowing you will never attain it. As far as my cooks go, I like to think of myself as an entertainer first and foremost, and if my audience is happy and "entertained," it's a successful cook, and adjustments can be made for the next "show."

[DWCowles]

I’m always complaining that my bbq could be better but my family and friends disagree.

[ChipB]

It’s good to know there are like minds out always trying to improve. That is so much better than the guy who serves crap and thinks he is the best.

[FireMan]

There is another thread rollin around here, where if I get to feelin what I’ve cooked isn’t quite right, I remind myself that restaurants don’t critique what they put out near enough to my critiquing. I’m good, not great, but good.

[Georgia rookie 903]

well said , that is a great motivational speech for me,,,,, so big thanks sir

[CaptainMike]

I lean to the critical side as well, however, it is OK to acknowledge it when we nail one. Where I get most frustrated is when I can't recreate a recipe that I really enjoyed. It's kind of like golf: you feel awesome when your swing is perfect and you drive it 200 yds straight and true, then shank it into the weeds on the next shot. As Gene Wilder said in "Young Frankenstein": we must learn to accept both our successes and our failures with quiet, dignity, and grace. Then pitch a fit!!

[Steve R.]

That's an important point, and I feel the same way. I have nailed a few briskets, and that is very rewarding. Ribs are the greatest challenge for me, and that is really the only BBQ staple that I still obsess over.

[shush]

Thanks to all of you for sharing and letting me know I am not alone. I do strive to do better each and every time. I will never (I don't think) be satisfied. I will say that I try to gauge how other people felt about the food based on how much was left over. Thankfully, each and every pork butt was met with "Is there any more pulled pork?". The brisket a few days ago, the full packer, I was embarrassed by the flat (served only to my family, so they went with it), but family, friends, and co-workers loved the point. I have to admit, it was damn tasty.

Here's to mistakes getting smaller and critiques even smaller.

[vandy]

I am usually my own worst critic also but when the food gets devoured in only a short amount of time it is hard to say it wasn't good or that no one liked it. I usually taste test my cooks first to find out what I did, when it tastes good to me I know everyone else is going to love it because I am always very critical of everything I cook. The last time I cooked for my family I did a spatchcocked turkey on my Kamado Joe and it turned out great with a very good flavor and so juicy and tender I told my wife I thought this was the best one so far and my grandson turned to his girl friend and told her to get ready for her mind to be blown. Needless to say that was very satisfying to hear that. I have to admit even though I thought is was the best so far there was also room for improvement. Oh well what are you going to do but just try to keep getting better and chase that ever moving ghost of perfection.

[dshaffes]

I call the phenomenon icookedititis.

[Potkettleblack]

I dunno that I don't take enjoyment, but I'm always tweaking the process, post-cook.

My wife's enjoyment is my barometer for success if I am too deep in my head. But sometimes, I just enjoy my cooking uncritically. Generally, wine is involved.

[BourBonQ]

If it can't be fixed with live fire, the bourbon will make up for it!