Food

[CanadianStraps]

Was in the mood for a rotisserie beef roast, and a friend gave me some choice picks from his microfarm, including a very nice sirloin tip roast. I filled it with rosemary with the thermometer (wood skewer works too) by putting leaves flat and then pushing them into the meat. Rosemary is packed with amazing oils and when cooked releases them for excellent flavour that accompanies red meat beautifully.



I then spiced it and tucked some more full rosemary stalks to the bottom to try and even out the heat distribution consider I'm doing a rotisserie instead of a more traditional rested roasting.



The roast came out a perfect med rare after a brieft rest from the grill.



Paired it up with some crisp roasted potatoes and some amazing green beans from the same farm as the beef. He has been perfecting these outdoor fall green beans and they are spectacular. I had some leftover beef stock in the freezer and used it to make a peppercorn gravy.



A proper hump day dinner!

[skywatch]

Was in the mood for a rotisserie beef roast, and a friend gave me some choice picks from his microfarm, including a very nice sirloin tip roast. I filled it with rosemary with the thermometer (wood skewer works too) by putting leaves flat and then pushing them into the meat. Rosemary is packed with amazing oils and when cooked releases them for excellent flavour that accompanies red meat beautifully.
...
I then spiced it and tucked some more full rosemary stalks to the bottom to try and even out the heat distribution consider I'm doing a rotisserie instead of a more traditional rested roasting.

Yum! Whenever our rosemary bush needs pruning, I have been known to cover an entire Weber grill with fresh-cut branches, then put marinated chicken thighs on top of the green leaves. I I let the branches catch on fire from the coals, then seal the grill completely with the lid so the fire goes out and the rosemary smokes the chicken from underneath. It works really well.

[CanadianStraps]

Damn. That sounds amazing. You'd get a nice smoke accent from rosemary. I have a rosemary method for striploin steaks that is a little similar - I coat the steak in coarse cut rosemary and smoked rock sea salt, and then grill at very high temperature. Burns off the excess but leaves a lovely hint of both.

[geoffbot]

Double steak

[CanadianStraps]

More beautiful than a double rainbow.

[geoffbot]

The fillet was nice; the rib eye was SENSATIONAL. I had no sauce or seasoning (my BIL seasoned the hell out of it before cooking) and it was in my top 5 steaks.

[CanadianStraps]

Ribeye used to be my favourite cut. I've been on a pretty steady striploin train for a while now, the farm I've been getting them from has phenomenal cuts.

[Henry Krinkle]

Casual. Small. Traditional. Kind of a treat



L to R, back row: Soft dinner rolls, slow roasted savoury crabapple sauce and kale, squash, candied bacon with ahzelnuts.

L to R, middle row: mash, plain roast turkey, fire roasted corn and dressing.

Front row: GRAVY.

[geoffbot]

Needed something clean after the Christmas excess

[Dan R]

Day after Christmas meal -- goose. I was going to make this on Christmas, but plans had to change. It was, none the less, darn good!




Simpler fair. No stuffing and sea salt/cracked pepper crust. I need to get me another goose.

While looking at different recipes, I saw one on garburesque of goose. It starts out by needing rendered goose fat, seen below.



Still trying to get the bleeding thing through a coffee filter.

The garburesque will come later in the week.

Dan