"The Guy Cooks!"

Okay! So, you want some red meat?

You can do an easy beef round, lamb, or even pork (I know, “the other white meat”) roast in a similar manner. Do the garlic sliver prep from the chicken recipe above, only instead of mayo, lightly dust the surfaces with flour. You can use a poultry rack for this as well. Makes a handy cradle for handling. Depending on size, these take about an hour or so. When it looks done, poke a knife into the center area and check the color. The outer edges twnd to be more well-done, while the center section tends to be more rare, so if most of your guests prefer medium rare ove medium or well-done, pull it off when the center area is just turning from deep red to pink. Remember that when doing pork, you don’t want to see any pink in the meat. It needs to cook just until it’s uniformly white in color. The potato-onion-mushroom in foil trick makes a nice companion dish. Have someone whip up a salad, and you’re done!

Enjoy!