Thursday Seeds | Cook the Beast

Roast the bird. Take your time, do it over a long period of time at a lower temperature. Be sure to baste the bird. To taste the bird only after the temperature is perfect. (165 degrees)

Stay in and cook the beast.

You are cold? Put the soup on. Cook the beast ALL day! Cast iron or lecreuset, make it happen with garlic and salt and the best grassfed butter you can find. Chemical reactions of salt in cooking are taste, not reaction. No catalyst to be had except yum!

Slow cook it so it doesn’t even know what happened like the frog in a pot. It’s just a hot bath, beast on the way to dinner. 

Slow cook the venison with just the right spices and a little bit of pork fat. Slow cook the roast and be sure to add good root veggies. Potatoes roasted this way don’t taste the same.

The companions in this endeavor matter. The timing and temperature for these actions matter too.

Make it a competition! Go for taste, not speed.

You are hot? 

Get outside and cook the beast. 

Many a beastchef does his work in the pit. 

Be the pitmaster that you are. Get your spices and sauces ready whether they are dry rub or marinade. No aversions to Bacon or pork fat!  Baste and slow cook and let the smells marry up. Mesquite chips for smoking or plant tasting. Cured grids for meat marks.

The work to be done when the Beast is ready won’t take more than five minutes.

Practice makes perfect!