Meat Feast in Works

October 17th, 2009

Mere Mortals are Undeserving

Is there anything better than waking up early, spending time in prayer and study, eating a tasty McDonald’s breakfast, and then sticking a prime rib roast in the oven to warm up? If so, it probably takes place in heaven.

I guess I went a little overboard on the prime rib. I bought 10.4 pounds for four people. I figured one rib per person. I wasn’t really hip to the practice of cutting the bones off and tying them to the roast while you cook, so you end up with an easy-carve roast when you’re done. If I had done that, I could have gotten by with a smaller piece of meat. But it’s still, what, a little over a pound per person when you get rid of the bones and the larger bits of fat? Not excessive. Well, maybe a little.

Anyway, it looks better with the bone in it, and the meat next to the bone is really good.

I think two pounds (bone included) is about right for a serving of prime rib or a rib eye steak. The rib eye is the king of steaks, but you can’t eat all of it, so a lot of the weight ends up in the garbage, not in your guests.

I have to get to work on the pie. I’m a little nervous. My recipe–I thought it was in the second edition of my book, but it isn’t–is very good, but because I make it so rarely, I’m not all that proficient with it. And I still have to get lard. The store has disgusting Goya lard, which smells like a hog lot in July. I need El Cochinito. I have a can, but I doubt it’s still usable.

If you’re in Miami and you need El Cochinito, the Winn-Dixie near Ludlam and Bird has it.

Cook’s Illustrated says to sear the the fat side of the meat with a hot pan before you cook it. That’s a lot of work. I’m sure it’s good, but I get fine results by cranking up the heat at the end of the roasting. And I have a MAPP torch.

Here’s something that will make this day a lot easier. I have an apple peeling machine. They run about $25. In a few seconds, it will turn an apple into a peeled and cored coil of pure fruit flesh. That beats spending half an hour peeling apples.

Someone emailed me about Marv and Maynard. They’re still here, squawking to beat the band. I was going to put up a new video to prove it, but I can’t do that until I locate the charger for my camera. Here’s Marv’s most popular video. Please excuse him; somebody taught him some questionable material before his owner cleaned up his own vocabulary.

I am considering getting some 6″ work boots to keep me alive the next time I try to help out with a job at church. The injury to my ankle is still not quite closed. An 8″ boot would have prevented it completely. A 6″ boot would have helped. Hard choice. In any case, the fat is continuing to slide off of me, so I won’t have to buy jeans any time soon.

7 Responses to “Meat Feast in Works”

  1. Steck Says:

    Timberland’s TITAN work boots are very lightweight – titanium instead of steel in the toes maybe? – and are really comfortable (this is coming from someone who lives in tennis shoes). We got ’em in-person at Bass Pro Shops, also available on their website.

  2. Steve H. Says:

    I’ve had three pairs of Timberlands. The first two came apart. The second was not comfortable. Now I have two pairs of Danners, and the difference is incredible. I’d be a little afraid to go back to Timberlands.

  3. Steck Says:

    Ah! Cabela’s has Danner. That’s where we’ll go if these come apart, that’s what I get for being cheap.

  4. PN Says:

    But it’s as easy as PIE! This one’s apple, but you could use berries or other fillings.

    2 cups all purpose flour
    1 tsp salt
    1/3 cup cold lard
    1/3 cup cold butter

    About 1/4 cup cold apple juice or ice water.

    Put flour, salt, lard and butter (cut into small pieces) into food processor and pulse until well combined. Add apple juice slowly, pulsing until dough forms. If it gets too sticky, just use a little more flour when you roll it out.

    Form into two balls, cover with plastic and refrigerate at least 1/2 hour.

    Meanwhile, start your grill with about 20 – 30 charcoal briquettes (chimney starter with newspaper, NOT fluid).

    Roll out one ball of dough and put into a 9-inch glass pie pan. Set the pan on a square of aluminum foil and wrap it around the sides of the pie pan.

    Cut up 7 or 8 apples; a mix of gala, grannie smith and pink lady are best.

    Mix 2/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons flour and sprinkle over apples. Stir it up a bit.

    Dump the mixture into the pie pan, dot with a couple tablespoons of butter, roll out the other ball of dough and put it over the top.

    Crimp the edges together, cut some slits in the top and make a small hole in the center to let the steam escape. Sprinkle with cinnamon and sugar.

    When the charcoal is ready, push most of it to the edges of the grill, leaving just a few in the center, place the pie pan with the aluminum foil in the center of the grill, cover and cook for about an hour. The temperature should stay pretty close to 400 F, and the pie should be nicely browned in an hour or a little less. Or bake at 400 for 50 to 60 minutes.

  5. Leo Says:

    I had a pair of Magnum Hi Tec boots down here one time when I was on a job here. They only lasted me about two months, but then I was in the mud and rain constantly so it would have been the equivalent of about three years for any normal wear. They were really comfortable from the very first time I put them on until I finally pulled the little pieces of leather and fabric off my feet and climbed into a tub of hot water over three months later . They not only looked good but I felt invincible when I had them on.
    And they were way cooler then anybody elses boots.

  6. walt Says:

    Good to see Marvin again. I am missing your bird reports these days. Kiko, my Grey, is in the next room chattering away; Greys are amazing creatures for sure.


  7. Peg Says:

    Great to see Marv AND the pie! 🙂