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What Animal Is Joe Eating?

Updated 12/6/06

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Meatfest

Posted: 11/14/2006

I skipped the garlic on the lamb. I started thinking of some of the French lambs that graze near the coast— the salt sprayed grasses are said to marinate the meat from the inside. So I soaked the roast in a salt brine for eight hours before drying, rubbing and grilling it (12 minutes per side with the grill very hot). It was wonderful, and a nice meaty counter point to the ‘common-ness’ of smoked pork ribs. Although I don’t think that any food that takes six hours or so to cook should be considered ‘common.’

I’m headed to Colorado for the week, so I’ll be eating restaurant food and watching hotel tv. Sadly, I don’t enjoy eating at most restaurants— we usually have better food at home.


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brunoe from other side of the cheddar curtain says:

The lamb was fantastic, as were the ribs! Didn't even miss the garlic - and you know I likes the garlic!!!
Thanks again for a nice weekend - the kids always have fun when we come to visit...

11/14/2006 4:22:55 PM

 

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