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Pork isn't like it used to be. You can eat it medium/medium-well now.

Chicken... no.

And why are we eating something you can't eat raw? But you can eat a raw egg?

Weird.

I "undercook" almost all pork, like tenderloin and pork chops.  Juicier, more tender, better flavor.

But my poultry always gets to proper doneness because the texture of undercooked poultry is disgusting.

Yeah, the thermometer seems a little nerdy to me as well. 

Do it caveman style. Cook it until it looks good, then eat it. 

Steak is expensive. Especially when I go to the fancy butcher.

Why chance screwing it up?

With a thermometer I get a nice med-rare every time.

idk man you cook enough steak you can get pretty damn good at getting the temp right just by touch/feel and timing inside your head. I hit medium rare pretty much 99% of the time. rare instances I don't it's just a notch below medium rare on the more rare side- which doesn't bother me at all.

take it out of the fridge for at least an hour or two so it's not ice cold, pat the sob dry obsessively until it's completely dry, then rub it very lightly with extra virgin olive oil to act as a binder for the seasoning, season it heavily with coarse kosher sea salt & freshly cracked black pepper and very lightly with garlic powder- that's it- mop up all that seasoning and really work it in- make sure it's on the fat cap and all sides too- then throw it in a ripping hot cast iron/stainless steel with a neutral oil and turn it as much as you have to in order to get an even crispy crust-  get that fat cap on it's side and tilt the pan and crisp that bitch up and render out the fat, then kill the heat and throw in lightly crushed garlic cloves still in the skin, thyme, shallot, and a lot of high quality grass fed unsalted butter and baste that steak off the heat for a good minute or two- back on the cutting board and let it rest. one of the easiest, most simple things there is to make and by far the best way of making a steak if you ask me- grill, oven/broiler, smoker, whatever. only thing better is sous vide and vacuuming sealing the steak with crushed garlic clove, butter, thyme inside- then searing it off once it's done cooking in the water in the cast iron/stainless steel and basting to get the crust. but who has time for all that jam?

Figuring out you can cook pork butt like low and slow or do it like a steak was a game changer for me. 

Yeah, the thermometer seems a little nerdy to me as well.

Do it caveman style. Cook it until it looks good, then eat it.

Yeah, precision is nerdy.  

I "undercook" almost all pork, like tenderloin and pork chops.  Juicier, more tender, better flavor.

I haven't done a T'Loin in a while I used AB's method get a good med-hi heat going then every minute and a half roll it 4X - perfect and almost as good as a rotisserie chicken.Usually when they come in 2 packs twine them together tapered ends in