Meat of the matter

Let's start off by saying my vegan and vegetarian pals aren't going to take kindly to this post. So you may as well mosey on to the next blog until tomorrow's serving.

No matter how you slice it, if you know nothing about cuts of meat when you get to Austin you will by the time you're heading out.

The Salt Lick. Franklin's. Lambert's. There's no shortage of bbq places here and everyone seems to have a favorite. So far mine is Lambert's, but only because I haven't had five hours to kill waiting in line at Franklin's.

Sure Austin's a town known for its music, restaurants, art community and, as my checkbook knows all to well, its university. But it's also known for the fact you can look as far as the eye can see, and you won't find an iron-deficient person anywhere.

I've had more brisket, pulled pork and ribs in the last five days than I've had in my entire life - each bite more delicious than the next. I'm sure some of you are thinking that's a lot of meat to be eating. Don't worry. I've been wielding my Lipitor almost as much as my steak knife.

Others might be saying I don't have to order meat every time. I could order something healthy like a salad. Well, in case you forgot, this is Texas. That's just crazy talk.

My love of smokey meats (by the way, Smokey Meats - one of the best jazz musicians ever) won't come as a surprise to anyone who knows a few years ago, my good friends Tena Olson, Alan Otto and I were going to start an ad agency called The Beefery. We had t-shirts and hats made, and used the butcher chart you see above as our logo, only instead of labeling the cuts, we replaced them with snappy ad-related items.

After a lot of meatings at Starbucks about how we were going to get the agency going, we finally put the idea out to pasture. We did however continue the meetings at Starbucks, you know, because why not.

Anyway, I've decided to cut way back on my meat consumption starting tomorrow.

In fact I just may cut back on food consumption in general before that picture of the cow has my face on it.

I didn't do that ad. Why do you ask?

Campaign ideas don’t want to be bad, but like Jessica Rabbit said, sometimes they're just drawn that way.

The fact is an idea can often look good on paper, then get lost somewhere along the way to executing it.

And I'm just man enough to say that sometimes bad work happens to good writers: the lousiness of some of my spots has been my creation and mine alone.

For example, the am/pm mini mart spot where I made a joke about the son in the family being adopted. Immediately after it aired, they started routing all the complaint calls from adoption advocacy groups to me so they could tell me, in very raised voices, why adoption jokes weren't funny. I listened patiently, then told them I was adopted and I thought it was hilarious.

I’m not, but sometimes you just want the noise to stop.

Then there was the absolutely awful campaign my partner Doug and I presented for Suzuki cars using the cast of LOST. There were several spots, but the highlight (lowlight?) was one where instead of a blue VW van, we had them discover a Grand Vitara on the island. We liked the show and we wanted to go to Hawaii, so sue us.

It's a good thing it never went anywhere. It wouldn't have been nearly as good as this one:

I don’t remember this, but my wife swears years ago I wrote a radio spot where the characters were building a house out of meat (SFX: Hands slapping ground beef). This was pre-Lady Gaga. Obviously I was way ahead of my time, which is so rare (see what I did there?).

This isn't the first time I've written about good and bad ads. I posted a piece here about it.

But I'm beginning to think putting up posts running down the list of bad ads I've done is probably not the most career-enhancing move I can make. So forget you've seen this.

Just like you did with all those bad ads.

I didn't even know it was sick

It's not easy trying to eat healthy. Even though I maintain that bagels, cream cheese, chocolate and oatmeal cookies represent the four basic food groups, people say I have to try harder.

But what works against me on that is the protein portion of our program. Virtually every meat product in Lazy Acres or Whole Foods says "uncured" on the label.

Intellectually I know that's a good thing when it comes to meat. It means it's not loaded with sodium nitrates. Actually even if they were they aren't. The amount of nitrates to preserve meats is minimal - it's the idea of it that's so huge. (If only this weren't a family blog I could type the joke I'm thinking right now.)

And while we're on the idea of things, let's talk about the power of words. Specifically, the word "uncured." Don't like it. It conjures up images of cows or pigs at their least flattering - as opposed to the flattering pictures you usually see.

Plus, my taste isn't that refined when it comes to, let's say, bacon. All I know is the uncured meats go bad in a week, and the cured ones expire around the next appearance of Halley's comet.

I'll stick with the cured meats. I like knowing my refrigerator will go bad before the meat does.