napalmmk9 (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} napalmmk9) wrote,@ 2008-03-23 11:27:00 |
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NOM! NOM! NOM!
Barbecue season 2008:
It's on, bitches.
Last night was a 4-lb boneless rib roast. Take a bulb of garlic, and 2 tbsp each of peppercorns and sea salt, throw 'em into a food processor and chop them all up fine until they almost make a paste. Lightly coat the roast with olive oil and then coat it with the garlic mixture. Then, of course, drape it with bacon -- because I've never met a recipe yet that wasn't improved by bacon.
Then drag your grill out in the 3 new inches of snow (march 21st snow. errrrg.) and set it up for indirect grilling. Heat until the internal temperature reaches about 130 degrees. Remove from heat, wait 10 minutes, and slice thinly against the grain. I considered making a horseradish sauce but decided that the roast looked good enough on its own.
The first year was basics to ribs. Second year was ribs to brisket. Third year was brisket to game (and a goddamned leg of lamb!). Who knows what this year will hold? My neighbor, who is well-paid and thrilled about my barbecue habit, is threatening to bring home large hunks of unidentified meat, just to test my skills. Bring it the fuck on.
I neglected to take a photo of last night's feasting, but I'll try to be a better documentarian in the future.
Barbecue season 2008:
It's on, bitches.
Last night was a 4-lb boneless rib roast. Take a bulb of garlic, and 2 tbsp each of peppercorns and sea salt, throw 'em into a food processor and chop them all up fine until they almost make a paste. Lightly coat the roast with olive oil and then coat it with the garlic mixture. Then, of course, drape it with bacon -- because I've never met a recipe yet that wasn't improved by bacon.
Then drag your grill out in the 3 new inches of snow (march 21st snow. errrrg.) and set it up for indirect grilling. Heat until the internal temperature reaches about 130 degrees. Remove from heat, wait 10 minutes, and slice thinly against the grain. I considered making a horseradish sauce but decided that the roast looked good enough on its own.
The first year was basics to ribs. Second year was ribs to brisket. Third year was brisket to game (and a goddamned leg of lamb!). Who knows what this year will hold? My neighbor, who is well-paid and thrilled about my barbecue habit, is threatening to bring home large hunks of unidentified meat, just to test my skills. Bring it the fuck on.
I neglected to take a photo of last night's feasting, but I'll try to be a better documentarian in the future.
