Centerfield

Shrimp, actually.

For those that don't consider that 'meat', I love grilled chicken breast if it's done right.

I had a lamb burger when I was in Wyoming in June that was really, really good.

Ribs. Brisket. A properly charred medium-rare steak. Good smoked pork shoulder (pulled pork).

The effort is not a factor in properly done ribs (the bones fall out when you lift them) but the mess is. BUT YOU'RE EATING BARBECUE! I mean, deal with it. As when eating lobster and crab adn corn on the cob dipped in butter, the mess just comes with the meal.

Absolute best? I won a big "People's Choice" cooking competition once with Bambi Balls. No actual testicles involved, just one-inch cubes of venison tenderloin marinated in a ginger-garlic teriyaki, then wrapped in bacon with a chunk of apple and a chunk of red bell pepper (maybe even a little onion) and slow-smoked with applewood for a few hours...you can fake the same thing with beef tenderloin and it's almost as good. Use a lighter marinade and it's perfect for game birds like quail and such.

From experience, speaking of BBQ only: Best sauces, Memphis; best brisket, Texas; best pork shoulder, Georgia; best ribs, Kansas City. And only in KC do you get proper burnt ends, a real treat.

Y'all ever make it up this way at the right time of year, Jon, and I will make sure that you and the Professora are treated to properly done pulled pork.

I think I could eat sushi pretty much every day for a year so that probably makes it my fave. Though, when I throw a pork shoulder on the smoker for 9 or 10 hours, it's hard to resist. I like pork shoulder more than brisket if for no other reason than it's forgiveness for cooking mistakes.

My comfort food is homemade tuna casserole from my grandmother's recipe.

Thanks for the invite, Tully. Sounds pretty good. I'll hafta try the Bambi Balls one of these days.

My favorite comfort food is chicken soup, especially with Matzoh balls, but I'm not picky about what goes in.