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Dry-brined potato
Question: Is dry-brining a potato a thing? You can jump to the recipe. I haven’t eaten a potato in years because the carbohydrates in them have been inhibitory to my current way of thinking. However, now that my bowels have recovered and my body weight is at a high school level, I thought I would…
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Reverse sear grain-fed ribeye steak
I wanted to cook a steak in the Weber Q+ with a meat thermometer. In theory, the Weber Q+ should function like an oven. Although it runs on gas instead of electricity, the main difference lies in temperature control. My benchtop oven has a microprocessor-controlled thermostat and heating elements that are less affected by maintenance…
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Butcher-made sausage roll
I like getting out of bed early on Saturdays to begin my morning routine. It means I can get to the beach at sunrise. Once I’ve walked for about 45 minutes, I drive to my butcher and select my meat for the week. I’ve been varying my diet a bit more lately as part of an…
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The best steak I’ve ever eaten
A few weeks ago, I bought a piece of scotch fillet from my butcher. It was labelled “economy” and priced at AUD 29.99 per kilogram. I understand that, for many people, this remains unaffordable. Jump to the recipe. I visited my butcher last weekend and saw some bulk scotch fillet steak on display. This meat…
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Roast rolled lamb shoulder
I thought tonight, I’d have some lamb. Occasionally, I like to buy a whole lamb shoulder because it is fun using a boning knife and dissecting the muscle bundles from the bones. Most of the time, however, because I’m lazy, I like the rolled shoulder meat for convenience. Given a choice, I prefer lamb shoulder…
