This last weeked, just before the big 4th of July weekend, we all took a trip to the Sierra mountains to spend some time with friends at their cabin. Man, what a nice trip we had. Sure it was 106 degrees in the valley as we scorched our way up, but dammit, look what we came home to! And besides, Arnold California is 4000 feet up and considerbly cooler and far easier to deal with.

Here is what it looks like after you cook it …

Oh man, just take a closer look. That right there pal is a slow roasted over hickory, beef ball tip roast that had been marinating for six days in a teriyaki sauce. Even that last sentance was a mouthful. This roast turned out to be insanely tender with a little of my homemade bbq sauce glazed over it in the last few minutes of roasting. The links were home made italian mild and hot that were also slow roasted with hickory. And what I mean by slow roasted, is just that. Light a fire, let it even out. Tuck the meat in the Pit away from direct heat, close the lid and walk away. Over an hour later, the links are ready to be dunked in home made bbq sauce, grilled over a fire to glaze the sauce and BAM. Done diddly done. Hooyah.

At first read you’d think, ah yummy. But no big deal, right? NOT right. These links are home made mild and hot italian rigs. The burger was fresh ground that morning. And you’d be surprised how good burgers are grilled over a hickory fire. Not a smoldering fire neither, a well made happy fire of love!

Yeah okay, so the ribs came out fine. If you read the entry after this one you’ll know the story. But what excited me over this one is the dumb background. Aluminum Foil! Man, this has to be the best Meat Backgrounds EVER. I’m in love with it. The damn stuff totally show cases the meat. It adds, but doesn’t subtract. Your eye goes back and forth, but loves the meat. And isn’t that what it is all about? Loving the meat.

Yeah yeah, I know. It’s thursday, a weekday. But I’m home with a chillin and made a trip to Raley’s for some hair conditioner. I figured while I was there I would take a look at the meat department. Sure I don’t usually buy meat from them, but since I was in the neighborhood. I have to say though, they do have Rosie Organic chickens for 1.99 a lb. That’s worth a trip right? Sure. And today they had a sale on pork ribs. (yes, I’m getting to the new modification). I couldn’t reisist a large slab of pork yummies. Besides, I saw something on a teevee cooking show where they cut OFF the meat hump that runs the top length of the rib. He said to make it more uniform, for cooking and so forth. And sure enough, it cuts right off. And they look more uniform, more like large baby back ribs. They haven’t cooked yet, so I’ll have to let you know how that goes.