I'm a baker. Not a "cook". The reason is you are at the mercy of cuts of meat (they are NEVER the same), I don't usually have all the spices they list.

Whereas in baking, I basically can do it "fool proof" and have most of the ingredients on hand.

Too bad for DH...he "thought" i was a good cook, but my specialty is spaghetti sauce, and, since he is not Italian, does not appreciate that!