Podcast Episode 14: One Time At Meat Camp & Grilling Basics
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Episode 14: One Time At Meat Camp & Grilling Basics
I’m an adventurous cook in my own kitchen, and I know my way around all the wacky gadgets I stockpile to make cooking easier—from electric pressure cookers to sous vide water ovens—and even my handy-dandy blowtorch.
But oddly enough, the one cooking method that’s always struck fear in my heart is grilling over coals. To me, there was always something intimidating about making a fire and cooking outdoors—something that felt uncontrolled and wild. So naturally, whenever we grilled, it was always Henry’s job to do it.
Or at least that was the case until I spent a recent weekend at a women’s only meat camp at Belcampo Farm. Yes, you heard that right: MEAT. CAMP.
What is this magical retreat I speak of? Well, listen to the latest episode of our podcast as I tell you all about the stuff I learned: including how to build my own fire, butcher small animals, and grill like a champ. ’Cause really: what’s more Paleo than throwing raw meat on an open flame? Plus, we chat about potatoes, soffritto, cancer risk associated with grilled meat, and packed lunches!
What We Ate
Big-O leads off this episode by talking about his favorite safe starch, white potatoes. They’re not considered Paleo by those who are purists, but potatoes are A-OK in our house.
Why? The way I see it, Paleo’s a template that lets us discover the healthiest versions of ourselves. It doesn’t mean “Paleo perfection” or historical reenactment, and it’s not a static definition, either. I’ve said it before: “Paleo” is constantly evolving. When new information comes out, we should consider it, and see if it’s right for us, rather than just dismissing it out of hand because it doesn’t fit someone else’s definition of “Paleo.”
Want to learn more?
- Check out this primer on resistant starch
- Two of Big O’s favorite potato dishes are Pressure Cooker Crispy Potatoes and Potato Salad.
In this episode, I also share a game-changer I learned at Belcampo Meat Camp: that soffritto (not sofrito) is one of the coolest flavor boosters you can make ahead of time. I don’t have a step-by-step recipe on the blog (yet!), but I describe how to whip up a batch in this section of the episode.
Can’t be bothered to listen? Then here’s the gist: You get onions, carrots, and celery in the proportions of 60:20:20. That means 60 percent onions, 20 percent carrots, and 20 percent celery. Dice everything small or blitz it all in a food processor. Heat up a large pan with ghee or olive oil and slowly sauté everything over medium low heat for about an hour. (Don’t be skimpy with the oil; your soffritto won’t turn out right if you just use one of those olive oil spray cans and mist your vegetables with a barely-there sheen of oil.)