Married to a meat-a-holic

So, my husband loves to cook giant cuts of meat (see below). I enjoy cooking experiments and I enjoy being the test audience for cooking experiments. I myself made the lemon tart that Kevin mentions below, complete with homemade crust. In fact, this is my second time to make the lemon tart and the first time I stayed up later than I intended because I didn't realize that the dough has to rest for 30 minutes before you roll it out. All of that said, these giant cuts of meat are a problem. I met Kevin at the first annual "Pig Pickin'" so I can't say I didn't know, but being married to someone who enjoys staying up all night poking a thermometer into a hunk of meat can be trying. Take this Easter ham for instance. It's not a cured ham, mind you. As you can see below, it's a big raw hunk of pig. It brined for three days in a giant gatorade cooler in our shower (this was a request of mine...heaven forbid I hadn't asked him to put the cooler in the shower...I don't even want to think...). After that, the grilling and the constant temperature taking. He doesn't do the math for you in his entry so it might be hard for you to realize that this "finishing it up on the counter" occurred at about midnight the night before my big Easter church music thing, for which I had to be up at 6am. Aluminum tenting is loud, just, for future reference. Giant sheets of aluminum foil. Also, barbecued pork smells delicious at noon or 6pm. It does not smell delicious at midnight. Okay, I'm done. In the end, the pork really was delicious. I have some for lunch today, with some leftover squash casserole and broccoli (he forgot to mention the broccoli). The maple dijon glaze is also very good. I might say it was worth it...but I might not...