Kitchen Experiment (NSFV)

Warning!  NSFV = Not Safe for Vegans.  Those sensitive to big slabs of meat should avert your eyes.

I believe I've shared before my affinity for cooking.  Or lack there of.  It's not torture, but it isn't a pastime either.  Sometimes it is pleasant, but mostly it is just routine.  I should probably try new things more often.  Except I'm not all that good with following recipes.  Not a big fan of measured amounts.  That probably says something about me mentally/emotionally, but let's not dwell on it.

So when I do try something different, it is typically an experiment.  Usually it turns out good, but the downfall is trying to recreate it.  I suppose that is where recipes come in handy huh?

Anyway, I thought I'd photo document today's experiment at least.  We've got our semi-annual shipment of organically raised/fed whatever beef* coming in this weekend, so I thought I'd better make use of an older cut.  Of which we have two Prime Rib Roasts.  

Ingredients = Prime Rib roast of Iowa origin (? lb),
couple different BBQ sauces, worcestershire sauce,
mustard, chili pepper, Old Bay spice,
cracked pepper, red onions, green peppers
and a couple carrots for color.  

There had been three, but I crock-potted one for Christmas Dinner.  It was a rebellious thing to do, because I'd googled to pick through the hive brain knowledge on cooking Prime Rib Roasts, and the consensus was that it was practically sacrilege to use a crock pot with that cut of meat.  

Whatever.  I threw caution to the wind and the roast in the pot, seasoned fairly lightly and with some veggies and spuds.  Sort of ended up like a stew.  It tasted good but we did use ketchup on it.

So this time I thought I'd experiment with adding more flavor, and after pulling a few condiments out of the fridge, I decided to go with a BBQ/Chili angle.  

I've got it set on low and figure it will be ready by like 4 or 5.  My hypothesis is that hopefully it will fall apart like the last one did and end up a bit like pulled pork does.  Like you could eat it piled up on a bun.  Isn't that called loose meat?  Not the most attractive descriptor.  You know what I mean.  Sloppy Joe / Manwich (again with the boorish names), except with roast beef instead of hamburger.  At the BBQ restaurant I worked at briefly in college, that type of sandwich was called a Saucy Southerner.   Nice, I like that.  Saucy!

I'll let you know how it turns out.

Except, as underground members of Weight Watchers, we don't eat a lot of bread.  Any suggestions as to other sides to eat BBQ beef on, or with?  Maybe roasted spaghetti squash?  Steamed cauliflower?

*This time the beef is from a farmer in New Jersey that Stew got connected to via a workmate who knows somebody.  We are splitting a cow with that somebody, who has family in NJ area and therefore a way to get it delivered.


PS - I finished Week 5 of C25K this morning.  It was the big leap to running for 20 min continuously.  Felt good, but despite a good breeze, it was probably already in the 60s and humid as hell.  I had to take my sweatshirt off 1/3 of the way in.  It's lucky that the stormy weather held off.  Not sure if I would have had the motivation to do it in the rain.  Then I came in and did 20 min of yoga, which marks two weeks in a row of routine exercise.  Go me.