Low and Slow

It's been months now since my Mother-in-Law asked what I meant by "low & slow" when roasting a whole chicken. In that case, I usually use a 275F oven for 4 or 5 hours after an hour or two with a salt and pepper rub. More on that later this week, I hope.

I often forget what happens when I am not prepared to use our meat. Above you see some short ribs and mashed potatoes. I was all set to cook them and forgot until 3:30 when we try to eat between 5 and 6. So, while it looks great with the bbq reduction "gravy" and tasted equally stellar, the resulting shoe leather became eligible for a save in the oven until 9 or 10. We ended up picking up a pizza.

Lesson learned. Don't press your luck when a clock and pastured meat are on the line.

What's funny is that Deborah demanded that I take that picture. I already knew how it was going to be but it did look pretty.

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