My choice meat? Rump Roast. Rare and tender and full of flavor!! I’m sure my dads is much better, but I don’t have a Big Green Egg like him. Mine is lady friendly and super easy.
The best thing about rare(r) meat?
It doesn’t take 12 years to cook…and it also doesn’t taste like charcoal.
Am I going to kill myself eating this rare meat? It depends.
That sounds dangerous, huh?
Well lets not be stupid. I don’t eat rare ground meats. The grinding process introduces all sorts of bacteria. I also make sure the quality of my meat is superb. It looks, smells and feels just right. Did you use your thermometer? Do you even have a meat thermometer? You should. Of course, when we are eating out they should be taking all of these precautions.
***But, please, if you are preggers fore-go the rare meat for the sake of that little baby.***
Is my meat better than yours? Well, of course!!
Totally just kidding, but seriously. A few things you should know about eating well cooked meat:
- Cooking meat at high temps (and longer times) produces carcinogens called heterocyclic amines (HCAs).
- HCAs cause colon tumors in lab animals and colon polyps in people.
But, what about red meat? I hear it’s not good for you.
Well, it’s definitely not something you should eat in abundance. We should be eating less than 18 ozs of red meat per week. By over consuming red meat we put ourselves at risk for type 2 diabetes, colorectal cancer and coronary heart disease.
Don’t be afraid to still enjoy your red meat, just enjoy it in smaller portions. It will definitely cut down on your grocery bill!!
Also try to choose low fat options. This is healthier in many ways. You aren’t getting the extra fat or toxins.
There have been many studies. Many studies!! And some can be quite contradictory.
Bottom line? Processed red meat is the absolute worst. Sorry guys…no more hotdogs.
Hotdog, hotdog, hot-diggity-dog!!
And unfortunately, the grill is not our friend.
How can I be a man without my grill!? What’s wrong with grilling!?
First off, I’m not calling myself a man…
Secondly, let me just tell you what’s so wrong with grilling…
- Remember the HCAs I was talking about earlier? Well, they are worse with grilling. Grilling also produces PAHs (polycyclic aromatic hydrocarbons). You know, it’s even worse for the griller who is standing over the food breathing in these toxins. The fat from the meat drips down on the flames and charcoal below causing the toxic smoke to rise up and contaminate the meat. Overly charred meat can have these toxins form directly on them. Smoking and frying meats tend to be almost as bad. Although this can still happen in the oven during high temps, boiling and roasting is not near as bad.
Still a well done guy? Let me help you out a bit…
- Cut the meat in to smaller pieces (think kabobs) to cut down on grill time and the production of HCAs. You’ll have fully cooked meat a lot quicker and probably eat less since you’ll have “more” pieces :).
- If you’re down for microwaving, you could microwave the meat for a few minutes prior to grilling.
- Marinate the meat for at least 10 minutes prior to grilling. Vinegars, citrus juices, oils (use high temp oils!!) and spices may help cut back on the carcinogens.
- Cook on a lower temperature.
- Add garlic, sage, mint, oregano and rosemary to your burgers or other ground meats. These guys help block the formation of HCAs.
- As I mentioned earlier, choose leaner meats. Less fat drippage means less carcinogens.
I’m not trying to scare you off from red meat or grilling (well, maybe a little)…just enough so that you aren’t over doing it. If you are eating your veggies, drinking plenty of water, exercising, getting enough sleep and (for the most part) stress free you might be able to handle more than the standard american. FYI – the standard american eats way too much sugar, drinks alcohol in excess, doesn’t eat their veggies and lives life on the edge (stressing them out physically and mentally).
We only get one body. Take care of it – enjoy life, and be able to enjoy it well into your late ages.
Moderation – right?
- 2½ lb (ish) rump roast
- 1 t dried parsley
- ½ t celery seed
- 1 T salt
- 1 t paprika
- 1 t onion powder
- several cloves of garlic (optional)
- 2-3 c sliced and diced root veggies of your choice
- 1 c water
- Preheat the oven to 500F.
- Prepare the rub by mixing together all of the dry ingredients.
- Cut 5-7 (1 inch deep) slits all over the roast.
- If you are using garlic, stuff the slits with the garlic (I'm sensitive to garlic so did not use).
- Rub the "rub" all over the roast and into the slits.
- Place the sliced and diced veggies along with the water in the bottom of a roasting pan.
- Now place the roast on the roasting rack and put in the oven for 20 minutes.
- **After the 20 minutes is up lower the temperature to 275F and continue to cook at 20 minutes per pound. DO NOT OPEN THE OVEN.**
- When the time is up, check the temperature of the meat. Rare/Med Rare will read 135-140F.
- Feel free to cook longer, but it's gross. Haha. I really like my rare meat.
This recipe was super simple and taken from a variety of recipes that I looked at. I’m in love with paprika and celery seed, so those two had to be a part of the rub!! Feel free to mix and match other spices of your liking.
This was served with some healthy fiber, of course!! A simple veggie sauté along with a fresh salad. Balancing out that red meat 🙂
Recipes for these easy additions coming soon!!