Oddbean

took my phone out on my walk to the shop this morning... so i decided to take a photo of the view above/behind my place https://cdn.satellite.earth/77f4dc5b28fa97da7626d391bc0840344d19b80ac75f8015b50fcdf5bbdd5776.jpg and the most important item i acquired on my shopping visit, cost me 90 euro-pesos https://cdn.satellite.earth/64f89d0403c8e0b99d80e72a72a812feccb17c814ac80f439c90e2020cb5261d.jpg it needs to thaw out and i think i'll need to cut it up into 3 or so and put two in the freezer again (that's ok isn't it? idk, i don't have a saw to cut this thing up when frozen and i'm thawing it in a refrigerator) and then i'll be cutting it up into cube-shaped chunks to stick on a skewer and roast over glowing coals in my bbq so looking forward to that, i haven't played with fire in a long time

meh, that's what i thought too but i handled it as cleanly as i could and i figure worst case i get gastro for a day but i am dubious about that anyway, when you consider that they seal up cuts in tallow and sit them in room temperature for a month as part of a common type of aging process for steaks... and i think of what was depicted in the game The Ghost of Tsushima with the mongols hanging slabs of meat around in their tent in warm temperate conditions of a japanese island in summertime there's a lot of fud around beef, i'm just gonna take my chances since i'm roasting this stuff over charcoal anyway... at minimum there will be some good char in it that will counteract some of the problem, if i do get sick i'll just cook the rest well done

haha, for the moment, it seems there is a stash of crappy recycled stuff that i'm not real fond of the look of... tbh, i dun wannan... better i get some charcoal i think but what i would like is a bunch of seasoned eucalyptus wood, that would be perfect, plenty of it around, i just don't know where to get my hands on it... i see it stacked up by the side of the road here and there

some kinds are, like ironbark, but the kinds that are common around here are pretty ordinary... they use them as power poles a lot... and you don't need to split them, just cut up sections about 2 feet long, that's the standard for madeira bbq, and anyway, you don't actually put your skewers of beef over top of it until it's only coals left most of the stuff i see stashed under the spit looks ok, just a few bits look a bit too new and probably funky... literally going to go up to the shop right now to get charcoal because tbh i'd rather not have formaldehyde spiced beef chunks... this slab will be soft enough to cut by tomorrow and i plan on having some

update on the giant slab of beef it's about 5kg, supposedly, seems about right, and it comes from uraguay... i ended up cutting it into roughly 8 equal pieces and expect i'll eat one of these each time in a meal... got a big sack of charcoal ready to go because frankly i'm just not going there with wood that has been recycled unless it's so old it's full of termite tunnels it's a cut that is usually made into what they call in brazil "picanha" https://en.wikipedia.org/wiki/Picanha according to the diagram, it's the part above the tail over top of the lower spine incredibly large, i mean, tbh i'm not sure if it is actually picanha but some other part of the back leg area, about 80cm in length... anyhow, i'm sure it will be marvellous when i slice up the segments into 2" wide chunks, probably will get like 8 pieces out of each 1/8th of the whole piece, and roast them on two skewers, liberally salted with grey unrefined sea salt and diced garlic squished between the chunks on the skewer, and grilled over glowing hot charcoal shit, i'm really getting a hankering to get out in the bbq and make this happen poste haste