“Each day is a little life: every waking and rising a little birth, every fresh morning a little youth, every going to rest and sleep a little death.”
I’ve received some questions as of late as to how I go about whatever meal planning I do. Now, please know that I’d rather not have to meal-plan, but given my working environment and time constraints, planning is a better option than “winging it”; I save the winging it option for the weekends, when I can be reasonably assured of ready access to Paleo resources when I’m ready to chow-down. Anyway, I hope this gives you folks a little visual idea of how I go about a typical weekday’s meal prep.
This was a two-part grilling process,due to the nature of how each meat/cut needed to cook. First, the chicken quarters and sausage; long and slow for these, over a low flame:
Then, we crank-up the fire full bore; grease drippings from the previous round will help maintain the inferno long enough for these to get well seared:
Meesus TTP and I like our steaks rare to medium rare and heavily seared on the outside. For that, you need a super-hot grilling surface — and a quick hand. This is the antithesis of the chicken/sausage process, and the extra fuel (grease drippings) help make for a superbly done pair of steaks — near crunchy outside, still quivering near the bone. I let the cuts set out until they’re near room temperature, then brush them liberally with olive oil and rub in plenty of fresh cracked pepper and Fiesta brand brisket rub before they hit the grill. I then brush each face side after flipping the meat, and again immediately after the steak comes off the grill. Flip the steaks only once one the grill. The process is this: oil and season ’em up and slap them on the super-hot grill, quarter turn (see the grill marks?), flip and oil the now face-up side, quarter turn, take ’em off and oil the side that was last on the grill. Now, let them set for a few minutes, covered, as this will allow the juices to move toward the center of the cut. Ok, now eat-up.
Meanwhile, Meesus TTP had this going on inside:
That’s fresh-cut broccoli sauteed in bacon grease, onions, garlic and shallots.
The evening meal, as plated, with a smattering of fresh cantaloupe and little Shiraz to wash things down:
And the (planned for in advance) leftovers will make for some fine follow-up work-day breakfasts and lunches:
The crumbled white substance in the bottom two containers is raw goat cheese with a little raw butter; nothing better in the AM with a couple of soft-boiled free-range eggs. The eggs only take about 10 minutes or so out of my AM routine, so I can prepare them fresh even on my workout mornings. They keep just fine in my chilled cooler from 4:30 AM until I eat breakfast at approximately 8 AM; I haven’t tested it, but I feel quite positive that they would remain fresh all day, though, if need be.