Happy 3rd Birthday Meathenge !!!

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Here we see a nice little beef ball-tip roast with extra virgin, Survival Spice, two lumps of butter and of course, as you can see a killer sprig of rosemary. And if you look closely on the bottom, you’ll notice a cast iron trivet. See the round holes?

That’s right, this very day Meathenge is 3 years old, that’s this many. The only time it seems like such a long time ago, is when I go back through my archives of the first few months, hooboy. I suppose for the first month I was really learning the software and how things went together. I remember though, in about 6 to 8 months I’d run out of schtick and wallowed for a bit. Questioned blogging, questioned my mad skills and considered going off half-cocked and doing something else. Obviously I decided to wait until I was full-cocked & refreshed for another try. I’m so glad I did. The people I’ve met over the last few years have turned in to permanent relationships that I talk with on a regular basis. Some of which we go out to dinner with and exchange gifts on a regular basis (Thank you CB for all those early morning bacon deliveries). It’s been GREAT.
Thank you everyone and Happy Birthday MEATHENGE !!!

23 thoughts on “Happy 3rd Birthday Meathenge !!!”

  1. Happy Birthday, Meathenge!
    Let’s get back to the meat though…what is this “Ball-tip roast” that you speak of? Never heard of one of them before. Please do tell how it turned out.

  3. Hey Rory,
    It’s an interesting cut and I can’t remember where it comes from, but I believe it comes out of a pocket somewhere near the upper portion of some leg somewheres. It’s pretty darned lean internally and externally, so it gets pulled at 135 or so, give or take. There’s no bone. The balltip takes marinades VERY well, I’ll go 5 days + on a teriyaki. The flesh is quite tender and fine grained, not like a tritip. It still has a grain though and if not cut against, it’ll be a boot for sure.
    I buy mine at Rick’s Quality Meats in EC. The balltip is a quick and easy, nice and pleasy beef roast. At 375 degrees it’ll be done within the hour or so. With some red wine? Divine.
    So says I.
    Biggles

  4. Happy Birthday!!!!!
    Now you can look back at those terrible twos (when you ate innocent creatures that we will not speak of here) and move on to non-hopping cuisine with your mature wisdom.
    congrats on your tri-tip birthday,
    your pal,
    Chubby

  5. Hey Biggles, I just got a trivet. I can’t wait to try it out. Happy Birthday ! It has been great to meat you and the gang. I thought I was the only meat fanactic until the Meathenge discovery. Thanks, Chilebrown

  6. Doc,
    Congratulations and all that, but is talking about the history of your cock really called for? That’s really too much information.

  10. Huzzah! and Otanjobi Omedeto Gozaimasu! Meathenge rocks!
    And speaking of blogging birthdays, Chopstick Cinema just turned 2 on May 1. Didn’t know we launched in the same month :>)
    So much meat…so little time…so keep those coals burning bright…

  13. Thanks Chubby! Thank you Pragmatic C, appreciated.
    Nothing new with the smoker, feh. I did receive a full set of instructions/schematics and junk though. Maybe soon.
    Biggles

  14. They say it’s your birthday….doo dooo dooo doo doo doo doo doo….it’s my birthday too

  17. Happy (belated) Blog Birthday!
    May the next year be a good one filled with lots of … ummm … meat!?!

  19. Hey Ivonne,
    Thank you and yes, you bet it’ll be meat. I can hardly wait for the weekend and I get my salami from Fatted Calf. That’s going to be GREAT.
    Biggles

  21. Biggles,
    Happy Birthday, man. You have given all of us here in blogger country something great over the years…continued success, man.

  22. Joaquin,
    Thank you sir, for the kind words. I don’t plan on stopping any time soon. Although, I could use some breakfast at the moment.
    Biggles