And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Reminds me of roasting a "Steamship Captains Round," a whole fresh beef ham cooked in our pig roaster, slow turned and basted, using home made hard wood charcoal. We do it every year, its so much meat it can feed 50 guests, with leftovers, and so tender you don't use a knife to remove meat as it cooks, unless you want rare pieces, even then it almost falls off as you cut. No idea why it gets so tender, except we always almost burn the outside to start roasting one, then bank the fire down, adding a little charcoal and some smaller split dry maple or apple wood. Cooks in its own juices like roast pig does. Spectacular, very very rich, nothing like it. Really great part is how cheap a Captains Round is, before beef jumped so high usually $125-150 bucks, now one is $200-225, still pretty reasonable, its a lot of meat. You basically got to get your guest to take a doggie bag home, and still there is many meals left for the freezer.
never actually weighed one, just roast them, but that sounds about right 75 lbs, its a hefty chunk, got to use a ten lb sledge to drive the rotisserie rod down the center beside the main bone, there's a pretty good amount of fat on some, it pretty much melts like butter, though it leaves some mighty fine crunchy fat, good eating. after a life of eating farm raised beef and hog, realized along the way, the best tasting meat by far is cooked with the bone in it, like a good park chop, tastes so much better, nothing like chewing all the tiny tasty bits along that rib left over, or chicken wings, think thats why they taste the best part, got all those little bones to soak the marrow juice into the meat. its the same with the Captains Round, keep it roasting as you carve off chunks, iys alway very rare near the bone, but you leave it be for awhile, let that bone get hot, the meat comes off that then is so rich you can not eat a lot at once, but the flavor is to die for, its same roasting whole hogs, particularly a whole hog, way better than roasting only parts.
Going thru dental implant surgery and so it going on 1 year since having a steak, drooling at this picture. going to take another 6 months before eating a steak. Those statements about same day implants is bullshit, it is a process that requires months of healing due to bone grafts (cadavor bone) to heal while wearing a denture plate. Once that is finished the final set of implants can be made and installed. Yes,it is costly with most of the money going to the lab that makes the implants from start to finish, temporary while healing to finish product.)
Had implants. Not a big deal. It does take a period of time to have them properly implanted. Once it's done, it seems like it took no time at all. You will be eating steak in no time.
Mastodon steak?
ReplyDeleteOK, what's with burning the hell out of the outside all the time?
DeleteDon't know about anybody else but burnt anything doesn't taste good to me.
It's the stupid singe trend.
DeleteBronto burger chef special.
DeleteReminds me of roasting a "Steamship Captains Round," a whole fresh beef ham cooked in our pig roaster, slow turned and basted, using home made hard wood charcoal. We do it every year, its so much meat it can feed 50 guests, with leftovers, and so tender you don't use a knife to remove meat as it cooks, unless you want rare pieces, even then it almost falls off as you cut.
ReplyDeleteNo idea why it gets so tender, except we always almost burn the outside to start roasting one, then bank the fire down, adding a little charcoal and some smaller split dry maple or apple wood. Cooks in its own juices like roast pig does. Spectacular, very very rich, nothing like it. Really great part is how cheap a Captains Round is, before beef jumped so high usually $125-150 bucks, now one is $200-225, still pretty reasonable, its a lot of meat. You basically got to get your guest to take a doggie bag home, and still there is many meals left for the freezer.
50 -75 pounds is what the AI told me when I asked google, that's a lot of meat.
Deletenever actually weighed one, just roast them, but that sounds about right 75 lbs, its a hefty chunk, got to use a ten lb sledge to drive the rotisserie rod down the center beside the main bone, there's a pretty good amount of fat on some, it pretty much melts like butter, though it leaves some mighty fine crunchy fat, good eating.
Deleteafter a life of eating farm raised beef and hog, realized along the way, the best tasting meat by far is cooked with the bone in it, like a good park chop, tastes so much better, nothing like chewing all the tiny tasty bits along that rib left over, or chicken wings, think thats why they taste the best part, got all those little bones to soak the marrow juice into the meat. its the same with the Captains Round, keep it roasting as you carve off chunks, iys alway very rare near the bone, but you leave it be for awhile, let that bone get hot, the meat comes off that then is so rich you can not eat a lot at once, but the flavor is to die for, its same roasting whole hogs, particularly a whole hog, way better than roasting only parts.
Rhino rib steak
ReplyDeleteYABBA-DABBA-DOOOOO!
ReplyDeleteBrontosaurus Tomahawk
ReplyDeleteGoing thru dental implant surgery and so it going on 1 year since having a steak, drooling at this picture. going to take another 6 months before eating a steak. Those statements about same day implants is bullshit, it is a process that requires months of healing due to bone grafts (cadavor bone) to heal while wearing a denture plate. Once that is finished the final set of implants can be made and installed. Yes,it is costly with most of the money going to the lab that makes the implants from start to finish, temporary while healing to finish product.)
ReplyDeleteYou poor soul. I've wondered about an implant. Thanks for talking me out of it.
DeleteMe too. Thanks for the warning.
DeleteHad implants. Not a big deal. It does take a period of time to have them properly implanted. Once it's done, it seems like it took no time at all. You will be eating steak in no time.
DeleteFred Flintstone, your order is ready.
ReplyDeletesome chefs use propane torches to finish off the outside, caramelize the fat rind
ReplyDelete