Returned
At least for now I'm posting again, grilling season is here and Ive more to show you than cans in a pressure canner. Not that we haven't been doing that. I've done about 5 gallons each of veal and chicken stock, Meyer Lemon, Tangerine and Clementine Orange Marmalade, the latter in 18-22 pint put ups. I would have done Blood Orange, but they looked bad and I couldn't find Key Limes this year.
OK, that isn't organic, grass fed, rubbed down with beer or several other things it could be, what is is is inexpensive. That is a five rib 11 pound roast at $4 a pound.
What I'm going to do is cut an almost 4 pound rib roast for tonight, using the two largest ribs, and the other ribs with the inter-rib meat will give me steaks for grilling.
And there on the right is the two rib roast for tonight.
Now this isn't beef from Arthur Ave in the Bronx. I've paid more for a 1 1/2 inch Porterhouse there than I paid for that entire roast. And this won't taste as good, but it is in my budget.
All this takes is a big chef's knife, I'm using my wife's 10" which is shown two pictures above.
Seven steaks of about 1 pound each, 3 with ribs and 4 without.
And in food saver bags, which really do allow it to be frozen for longer.
Well I'm off again, don't know what will be up and when it will be, but I will be doing seasonal jams and jellies.
When you coming back? We miss you.
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When this job finishes, probably Sept.
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