Does your seasoning make you cough?
Maybe I am a little nutty, but I wont to know if I am the only one. Yes I know meat has flavor. I taste it whenever my wife cooks, we eat out or I get lucky and dont over cook something, which is actually happening more often.
But every now and then, as I cruise the meat aisle of the local grocery store I get a hankering for some over seasoned slightly burnt or over roasted meat. By over seasoning I mean I dump a mixture of whatever the spirit leads me to dump into my mortar and pestle it until I am coughing profusely. Coat the meat with EVOO and then sprinkle the seasonings on it, turn the burner on until the pan smokes a little bit and then in goes the meat. Cook until crusty on the bottom side, then flip and cook until no pink on the inside and crusty on pan side down. Let rest for awhile and dig in. My lamb last night was still pretty tender and juicy after this abuse.
I first got a notion to do this when I lived on the farm a few years ago, in the winter, when I prepped the meat as above and then put the CI pan in the fireplace, (fireplace insert with doors) and cooked until I thought it was done.
Anybody else do something similar?