Beans and Toast

Growing up half Canadian and half Italian lent itself well to exposing turkey for the sham that it is.  Half of the holidays were spent eating the bird with all the variety of being served ‘cold’ or ‘warm’, while the rest of the holidays were spent eating things that generally had flavour.  It is only fair that I went on to marry an English girl who simply demands that thanksgiving revolve around a bird too lazy to fly.  A bird so lazy it makes you sleep after you eat it.  A bird so lazy you can use it’s name to express discontent with other people, you turkeys!  My point is that it barely seems fair.  So for several years I’ve used all manner of techniques to attempt to make this bird as great as people make it out to be.  This year, I think I have.
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A dish often destroyed by very white fathers, cooking the meat until all that can be tasted is the fine leather coat that was sold to a much richer friend.  This dish is crafted with the most medium rare of steaks, and topped with a nearly bruschetta like salsa.  I don’t remember where the thought of this combination came, but I can only assume it was stolen from either Jesus or some restaurant.

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The everest of BBQ. So easy to destroy, but such a treat when done correctly. Eating a piece of beef that is so tender that it almost helps you chew it is easily found in an expensive cut, but the brisket is where the cow lands when you push it over while it sleeps. It’s tough, beat up, good for nothing. The underdog of the meat world.

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Summertime roasts are generally a stupid idea. Oven temperatures heat up your house, which will make you fussy and can lead to arguments with your wife. I will tell you however, cows are being killed all year round, and if you can throw a rib eye on the bbq, why not 4 rib eyes still connected to each other?
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It was certainly no accident that the tastiest animal in the world is the pig.  Hundreds of thousands of years of it’s own brand of evolution dubbed “survival of the deliciousest” have been both purposeful and effective.  Let’s celebrate this creature’s achievement with slow and even heat.

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Results will vary from the image above, as it’s just a picture of roasted paprika. I finished off my latest batch of rub on some ribs. It’s spice, you’ll figure it out.

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