BACON CAMOUFLAGE

Stealth Survival made a good point this last week about natural camouflage in the wild.

I was minding G-Dog while Rangebuddy was busy late, doing some guy thing that involved tools and blood, framing a closet or brain surgery, something like that. I came out of the kitchen to find her napping in some of the hunting stuff. (OK, laundry time!)

Nice try - G-dog - but you're still not getting a piece of this.

Guinness Marinated Roast Beef Camouflaged in BACON.

Sunday dinner. You start by marinating a cheap piece of rump or other inexpensive roast for 24 hours in a can of Guinness in a deep dish, turning the roast over halfway through. In the fridge of course. Then mix your spices with a pestle to smoosh them into fragrant goodness. 3/4 teaspoon each of thyme, rosemary and Penzey's Galena Street Rib and Chicken Rub (a mixture of paprika, salt, sugar, nutmeg, cayenne pepper, crushed red pepper) or steak seasoning of your choice. Add in a grind or two of black pepper if you want. I added no extra salt. Then smoosh in six large cloves of garlic to make a paste. Rub it into the meat, which you placed in a roaster with the Guinness.
Wrap the top with bacon! The perfect camouflage. Hippies will never sneak off with your dinner.
Loosely cover with foil, poking a couple holes in it to vent. Cook on 250 degrees for 2 and a half to 3 and a half hours. The smell will make any dog and male within 200 yards moan or bark out loud (we women just quietly drool and gnaw on our knuckles, being dainty and ladylike and all).

I guessed and cooked it for 3 hours. This was a pretty small roast, so I could have taken it out at 2 and a half hours to get medium rare, which I will do next time. But even just slightly pink, it was so tender you could cut it with a spoon. And the taste! Wow.
While the meat rests out of the oven, pour the Guinness/meat juice mix in a sauce pan and simmer it for 10 minutes to render it down to make an Au Jus. Unlike the commercially prepared ones (which are so salty you could probably pickle a Florida wild boar in one), this was wonderfully flavorful and not salty. I did that and just put a bit in a small ramekin to dunk slices of the meat in, with leftovers for lunch sized beef dip sandwiches on the remaining sourdough rolls.

I'm not sure what happened to the bacon on the way to the plate. Some went into the fridge to be put into soup later this week, but the rest??

(You know the drill, click on any picture to enlarge).

It will melt in your mouth. Hide the leftovers, they won't last long.
The batphone rang, and it will hit close to home. I may post tonight, but if not, I have some short saved pieces with links to some cool new blogs to come up. Godspeed and watch the bacon.