Prepping meat for tonight's and tomorrow night's dinner. Tonight is roast pork loin marinated in a slurry of olive oil, garlic, rosemary, thyme and salt.
Tomorrow's victim is a choice beef rib roast. Prime was just too expensive (almost 2x). I'm still contemplating it's fate. Probably season, followed by low and slow at 200 finished at 500 after resting.
KG has a more experimental recipe and method she wants to try. Now that the roast is acquired - and paid for, zoiks! - suddenly I'm rethinking my willingness to fuck it up by doing something other than old tried and true.
Then again, fuck it, YOLO and all that shit.
Tomorrow's victim is a choice beef rib roast. Prime was just too expensive (almost 2x). I'm still contemplating it's fate. Probably season, followed by low and slow at 200 finished at 500 after resting.
KG has a more experimental recipe and method she wants to try. Now that the roast is acquired - and paid for, zoiks! - suddenly I'm rethinking my willingness to fuck it up by doing something other than old tried and true.
Then again, fuck it, YOLO and all that shit.