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Posts Tagged ‘carnivore’

THE PERFECT PRIME RIB ROAST

Posted: December 18, 2022 in beef, Carnivore!, Food, Recipes
Tags: beef, carnivore, food, prime rib, recipes, roast

This is a great way to impress your guests at a holiday dinner or any big celebration.

Buying a large roast is not an inexpensive proposition, so I wanted to be as sure as possible that it was going to come out right. I got to work, researching recipes online and watching every You Tube video I could find. Every chef and home cook had their own ideas of spices and rubs, but the basic methodology was the same: start the roast at very high heat to form a delicious crust on the meat, then bring the oven temperature down and cook it more slowly to bring the roast to a perfect medium rare.

A big 10-lb. roast is going to cost around 150 bucks, so the first step is simple: don’t skimp by buying a cheap cut of meat. You will absolutely regret it. Get the best meat you can afford. The reward you’ll get when you slice it in front of the family, with all those “oohs and ahhhs” will totally be worth it!

A perfectly cooked, perfectly delicious roast!

The second step is simple but very important: make sure the roast is at room temperature before cooking, and make sure the oven is really pre-heated properly to the right temperature before you put the roast in it. A cold roast will cook unevenly, and you won’t get that beautiful pink all the way through the meat when you slice it. It’ll be raw on the inside and overcooked on the outside. Take the roast out of the fridge for a good 2 hours before cooking…and if it’s frozen, back-time the heck out of it so that it’s truly thawed!

You can already see that back-timing is going to play an important part in a perfect roast. So, for example, if you want to be serving at 7PM, you need a half-hour (at least) for the meat to rest after cooking…about 2 hours of cooking time…and about 2 hours of bringing the roast to room temperature….give or take. Oven temperature settings vary, and roasts can be uneven. You’ll have to keep an eye on this thing.

That brings us to monitoring the temperature. If you have a basic meat thermometer, you’ll need to jab the roast a couple of times during the cooking process to know what temperature you’re at. I don’t like this method, because it means you’re pulling the roast out of the oven, dropping the oven temperature each time, and jabbing the meat, which releases juices every time you pull the thermometer out. I suggest investing in a probe that goes in the roast from the very beginning, and stays in the roast through the whole cooking process, monitoring the temperature the entire time. When the roast hits the perfect temperature of about 115 degrees, it beeps and lets you know it’s time to remove it from the oven. It’s practically foolproof.

The monitor I have is old school, as you can see, but it does the job. These days, you can get a wireless model that calls your phone when you’ve reached the ideal temperature.

My old-school monitoring system. I had it set for 120 degrees, but actually pulled the roast out at 115.

My old monitor still works like a charm. I use it at Thanksgiving to get perfectly roasted turkeys on a Weber grill, and it works great here as well. The probe goes into the meat, and it’s connected to a transmitter. It also has a receiver that can be as far away as 100 feet from the roast, and it will signal you when the desired temperature has been reached. That means you don’t have to stare at the roast all the time. You don’t have to open the oven door all the time. You can actually enjoy a cocktail in the company of your guests or family while the meat cooks.

2 onions
3 carrots
3 stalks of celery

When it’s time to remove the roast from the fridge to bring it to room temperature, roughly chop the onions, carrots and celery and place them on the bottom of a roasting pan. Lay the roast on top.

The rub that you use on your roast is really a matter of what you like. Use the herbs and seasonings you love, and you can’t go wrong. Here’s my recipe for a 10 to 12-pound roast…

1/2 cup olive oil
1/4 cup Kosher salt
1 tablespoon black pepper
1 tablespoon granulated garlic
2 tablespoons granulated onion
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons fresh rosemary, finely chopped

Combine these ingredients in a bowl. You want it to be like a paste or wet sand. If it’s too dry, add a little more olive oil. Dried oregano and thyme are usually fine the way they are, but fresh rosemary from the supermarket can be hard like pine needles. I either chop them really fine or I put them in a spice grinder. I have a small rosemary plant growing indoors by my window, so the needles are usually soft and wonderfully fragrant when I chop them up.

Seasoned and ready to cook!

Rub the seasonings all over the roast, making sure you get the bottom and the sides as well. Use it all up! You might think it’s too much salt, but remember: it’s a big hunka meat. Some of the seasonings will fall off. Be fearless!

To flavor the meat while cooking, I add a cup of red wine (optional) and 2 cups of beef or chicken stock in the pan with the vegetables. (In some cases, after the roast is cooked, you can use the juices at the bottom of the pan to make gravy. But give it a taste first. If you use a lot of salt on your roast, the juices could be too salty to use in your gravy. Gravy or not, a classic horseradish cream sauce on the side is a great choice. (The recipe is below.)

At least a half-hour before you want to start cooking, pre-heat the oven to 450 degrees. You really want it hot to start. Roast the meat at 450 for 20 minutes, then turn down the heat to 325 degrees.

This is where many recipes tell you to calculate how much more to cook based on the size of the roast, etc. If you’ve got a probe in the roast, you can see exactly how the temperature changes over time. If you decide that you’re going to “wing it,” you can go by the general math of 15 minutes per pound of meat, including that first 20 minutes. So, if you have a 10-pound roast, multiply that by 15 and you get 150 minutes. Subtract the first 20 minutes from that, and you need to cook the roast another 130 minutes at 325 degrees. This is by no means a guarantee of success, but a very general guideline.

If you have a standard meat thermometer, you know that you can safely leave the roast in the oven at least an hour before taking the first temperature reading. Then play it by ear. (Like I said, you don’t want to be opening the oven door and poking the meat all the time.)

Although I had my probe set at 120 degrees, I took the meat out at 115, removing the roast from the pan, and placing it on a cutting board (or another clean pan.) Then I wrapped the roast with foil, and covered the foil with a clean bath towel, keeping all the heat in, letting the meat rest for AT LEAST 30 minutes. The meat inside continued to cook and reached a temperature of 130 degrees before it started to slowly cool down. (If you leave the probe in while the meat is wrapped, you’ll actually see the temperature rise.)

After at least 30 minutes of resting, I unwrapped the roast and started slicing!

This is where you can pour off all the pan drippings and make a sauce if your spice mix wasn’t too salty or strong. As I mentioned, the classic horseradish cream sauce is great to serve with it…

1 cup sour cream
1/2 cup mayonnaise
6 tablespoons prepared horseradish (more if you like it!)
the juice of 2 lemons
1 tablespoon Worcestershire sauce

Combine all the ingredients, mixing well. Keep this refrigerated until it’s ready to serve.

A previous family dinner with mac & cheese, salad, the amazing rib roast and lobsters from Sakonnet Lobster in Little Compton, RI!

CURING AND SMOKING BACON

Posted: October 24, 2022 in bacon, breakfast, Carnivore!, Food, frying, pork, smoking
Tags: bacon, carnivore, curing, food, pig, pork, pork belly, recipes, smoking

Let’s face it: there are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest food combination ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the greatest sandwiches on planet Earth.

BLT wraps: home-cured and smoked bacon, local farmstead romaine, home garden tomatoes, always Hellman’s mayo.

If I’m buying bacon, I go on-line to Burger’s Smokehouse, a family run business in Missouri that has made great bacon for decades. The prices are good, and they include shipping. (www.smokehouse.com) I buy in quantity and freeze what I don’t need right away. My favorite is the thick-sliced country bacon “steaks.”

But nothings beats making your own.

Bacon comes from the pork belly, and they’re easy to find in any good butcher shop. But to get something a notch above, I’ll buy a heritage breed, like Berkshire pork, from Heritage Pork International. (www.heritagepork.com) I follow the simple curing techniques outlined in “Charcuterie,” a great book written by Michael Ruhlman and Brian Polcyn.

To cure bacon, all you really need is salt and sugar, and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you would find in a gourmet store. Pink salt is bright pink to let you know that it’s a special salt that should only be used in small quantities for curing. The reason is: nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. They also keep the meat nice and pink instead of an unappetizing gray. That’s good. However, nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this. (I buy uncured deli meats and hot dogs at the supermarket, because processed meats are a different story. But since I know exactly what goes into my own bacon, I’m not worried about the level of nitrites.)

To make the basic dry cure:

1/2 lb. kosher salt (I use Diamond Crystal Kosher salt)
1/2 cup light brown sugar or turbinado sugar
1 oz. pink curing salt

Mix the ingredients well. An important note: all salts do not all weigh the same, so go by the weight and not a cup measurement. (Morton’s Kosher salt, for example, is heavier than Diamond Crystal.) I keep this basic dry cure stored in my pantry, ready to use when I need it.

When it’s time to be makin’ the bacon, I combine this dry cure with other ingredients to make my bacon rub.

My bacon rub:

1/2 cup basic dry cure
1/2 cup brown sugar or turbinado sugar
1 tablespoon fresh cracked black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion

Mix these ingredients well (yes, there’s quite a bit of sugar there, but I like my bacon a little sweet!) Rub it generously all over the pork belly.

I have a large plastic container with a lid that fits one slab of pork belly perfectly. I place the belly inside it, put the lid on, and place the container in the fridge. The pork belly stays there for at least a couple of weeks, maybe three. I flip the belly every few days. You’ll see that the salt will draw moisture out of the meat and form a gooey brine. This brine will continue to cure your pork belly, so leave it in there. Just flip it, put the lid back on the container, and back in the fridge.

In two or three weeks, you’ll be able to tell the pork belly has cured because it feels firm. Wash the brine off the meat well with cold water, and pat it dry with paper towels. Place the belly in the fridge for an hour or so and it will develop a tackiness to the touch. This is a thin layer of proteins known as a pelicle, and it helps the smoke stick to the meat.

Now it’s time to cook. You can simply cook the pork belly (without smoking it) at 200 degrees for about 2 hours, until the internal temperature reaches 160 degrees. But this isn’t bacon…it’s pancetta.

I place the pork belly in my digital smoker, which allows me to set an exact temperature. I smoke it at 250 degrees for 2 hours, using hickory chips. Now it’s bacon.

Bellies in the smoker.

Beautiful bacon!

That’s it. You have achieved bacon!

The reward is so worth the effort. Just remember that you still need to slice the bacon and fry it. Don’t eat it straight out of the smoker. That first slice you cut off your bacon and toss in a pan to lightly fry for a few moments will be the best bite you’ve ever had in your life!

And if you’re making one slab of bacon, why not make it three or four? It freezes well. And…you will eat it. You know you will!

Frying in the pan!

THAI-INSPIRED SWEET-N-SPICY CHICKEN

Posted: July 29, 2022 in Carnivore!, CHARCOAL, chicken, Food, grilling, Recipes
Tags: carnivore, chicken, food, grilling, recipes, Thai

I love chicken because it reheats really well for leftovers. When I make this recipe, I make a good amount to last me through the week. These sweet, spicy and sticky Thai-inspired chicken wings and drumsticks are just delicious!

6 lbs. chicken pieces

1 1/3 cups soy sauce
1 cup fresh cilantro
4 tablespoons canola or peanut oil
5 garlic cloves, roughly chopped
1 teaspoon white pepper

1 cup sugar
1/2 cup white vinegar
2 teaspoons red pepper flakes or crushed dried chiles
2 teaspoons salt

For the marinade, combine the soy sauce, cilantro, canola oil, garlic and white pepper in a food processor and let it run. Place the chicken pieces in a Ziploc bag and pour half of the marinade in. Save the other half for basting later. Seal the bag and let the chicken marinate in the fridge overnight, or at least a few hours at room temperature, squishing the bag around so that all the chicken gets marinated.

For the sauce: In a saucepan, combine the sugar, white vinegar, pepper flakes and salt. Bring it to a boil and make sure the sugar dissolves. Remove it from the heat and let it cool to room temperature.

After marinating, discard the used marinade in the Ziploc bag. Place the chicken pieces over a hot hardwood fire or bake them in an oven at 350, basting them with the leftover marinade until fully cooked. If the coal fire gets too hot, move the chicken to a cooler part of the grill to prevent burning. If using the oven, switch to the broiler at the end to give the chicken a nice char.

Serve the chicken pieces with the sweet pepper sauce drizzled on top.

ULTIMATE BEEF MARINADES

Posted: July 9, 2022 in barbecue, beef, Food, grilling, marinade, mustard, salt
Tags: beef, carnivore, food, grilling, marinades, recipes

If I’m at a steakhouse and craving beef, I’ll usually order a cut like porterhouse or ribeye…great cuts of meat that need nothing more than a little salt and pepper, and a skillful grillmaster. The prep on that slab of meat before it even hits the grill has already been done: carving, dry-aging, trimming.

At home, we eat only humanely raised grass-fed beef. It’s expensive, so we buy the cuts that cost less, but need a bit of TLC before cooking. A cut like beef flap, which comes from the bottom sirloin butt (the back of the animal), looks like a skirt steak, a hanger steak, or a flank steak because of its thinness, but each comes from a different part of the animal.

Though the beef flap is somewhat thin, I will often slice it lengthwise into two thinner pieces, because the meat’s thickness often varies, which can give you uneven cooking. I like to cook it hot and fast on a hardwood fire grill, but still keep it medium-rare. If the weather is really unforgiving, cooking the beef in a hot cast iron skillet works well, too.

Marinades are the key to tenderizing and flavoring tougher or cheaper cuts of meat. What you put in your marinade really depends on what flavors you like.

The recipes below are for 3 to 5 lbs. of beef. I always make more, because leftover marinated grilled beef makes an awesome steak and egg breakfast the next day!

A cold winter's night is no excuse not to grill!

A cold night is no excuse not to grill!

The instructions with all of these marinades is basically the same: combine all the ingredients in a bowl. Cut the beef flap (or whatever cut of meat you’re using) to a manageable size so that it fits a gallon-sized Ziploc bag easily. (Smaller, thinner pieces will also absorb the marinade better.) Place the beef in the bag, and then pour the marinade into the bag. Squeeze the excess air out and seal the bag. Gently squish the bag around so that the marinade makes contact with all the meat. Place the bag in a bowl in the fridge overnight, squishing the bag every few hours to make sure the marinade penetrates the meat. The bowl will prevent any accidents from happening in your fridge in case the bag leaks. The next day, remove the bag from the fridge and let it come to room temperature before grilling the meat. Discard the leftover marinade.

ALZ MARINADE #355

1/4 cup olive oil
1 lemon, zest and juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic salt
1 teaspoon Dijon mustard

Combine the ingredients. Marinate the meat overnight in the fridge or several hours at room temperature. Grill.

Marinating beef flap.

On the North Fork of Long Island, in the middle of wine country, there’s a restaurant that’s been around for a long time: a sort of hole-in-the-wall place you might not think twice about visiting, unless you hear that they’ve got a special secret marinade for their beef. The place is called The Elbow Room (I think they’ve expanded to a second or third location by now), and though I wasn’t impressed by the quality of their beef, I was impressed with its flavor. Here, with the help of friends, is what we think comes as close to that marinade as we can get. Gravymaster is a product you can find in any supermarket, usually in the gravy section. This marinade also works well with beef tips or a London broil.

1 cup soy sauce
1/4 cup Gravymaster
2 large Vidalia onions
2 cloves of garlic
2 teaspoons celery seed
1/2 teaspoon black pepper

Combine the onions and garlic in a large food processor and purée. Add the remaining ingredients and run the processor until it’s smooth and sort of resembles root beer (below.)

Marinate the meat overnight in the fridge or for several hours at room temperature. Grill. Awesome with beef sirloin tips (below.)

This incredibly simple marinade falls into the “Italian” category. You could almost use it as an Italian dressing on salads, but it works really well as a marinade for beef.

1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons Kosher salt
1 teaspoon pepper

The balsamic vinegar I use is not the expensive aged stuff that costs a fortune. It’s the $9-a-bottle stuff you can find in any supermarket. Simply combine the ingredients. Marinate the meat in the fridge overnight or for several hours at room temperature. Grill.

ASIAN BACON

Posted: February 13, 2022 in bacon, Carnivore!, Food, frying, pork, Recipes, Uncategorized
Tags: Asian, bacon, carnivore, chinese, food, pork, recipes

Sometimes the happiest of cooking accidents happen with bacon. My original plan was to make Chinese-style honey ribs for dinner. But instead of pulling a nice rack of ribs out of the freezer, I accidentally took out a slab of pork belly. I only realized my mistake after I thawed it, so I decided to use it! The results were pretty damn tasty.

Maple syrup is a great substitute for the honey.

Marinade:

¾ cup light soy sauce
6 Tablespoons hoisin sauce

5 lbs. pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth (preferably homemade)

Pre-heat the oven to 350 degrees.

Mix the marinade ingredients. Set them aside.

Cut the pork belly into pieces that are about 2 inches square. Place them in a large pot. Cover them with water and bring the pot to a boil. Boil for 5 minutes. Drain the water.

Place the pork belly pieces on a sheet pan lined with non-stick aluminum foil. Coat them with the marinade. Let them sit for 10 minutes.

Bake the pork belly pieces on the sheet pan in the oven for 30 minutes.

While the pork belly is baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.

When the pork belly pieces have finished baking, add them to the sauce pot and simmer (covered) for about 15 minutes or until meat is tender.

Turn the heat on high, uncover the pot and cook until the sauce has reduced to a glaze that coats the meat. Reduce the heat as the sauce thickens to avoid the sugars in the honey from burning. When the pieces are sticky and gooey, they are ready!

Devour them just like that, or…

Let a piece of pork belly cool, then slice it to your desired thickness and fry it like regular bacon. It’s great with an omelet!

THE PERFECT PRIME RIB ROAST

Posted: December 23, 2021 in beef, Carnivore!, Food, Recipes
Tags: beef, carnivore, food, prime rib, recipes, roast

This is a great way to impress your guests at a holiday dinner or any big celebration.

A perfectly cooked, perfectly delicious roast!

That brings us to monitoring the temperature. If you have a meat thermometer, you’ll need to jab the roast a couple of times during the cooking process to know what temperature you’re at. I don’t like this method, because it means you’re pulling the roast out of the oven, dropping the oven temperature each time, and jabbing the meat, which releases juices every time you pull the thermometer out. I suggest investing in a probe that goes in the roast from the very beginning, and stays in the roast through the whole cooking process, monitoring the temperature the entire time. When the roast hits the perfect temperature of about 115 degrees, it beeps and lets you know it’s time to remove it from the oven. It’s practically foolproof.

My old-school monitoring system. I had it set for 120 degrees, but actually pulled the roast out at 115.

The monitor that I have is old-school, but it still works like a charm. I use it at Thanksgiving to get perfectly roasted turkeys on a Weber grill, and it works great here as well. The probe goes into the meat, and it’s connected to a transmitter. It also has a receiver that can be as far away as 100 feet from the roast, and it will signal you when the desired temperature has been reached. That means you don’t have to stare at the roast all the time. You don’t have to open the oven door all the time. You can actually enjoy a cocktail in the company of your guests or family while the meat cooks.

Other monitors are totally wireless. You stick a probe in the roast, and it calls your cell phone when the meat is done. Pretty cool. Amazon’s got whatever you need.