WHEN I WAS A KID, the days before Lent were treated like a culinary Olympics in our house. My mother would declare, “We’re cleaning out the freezer!” which translated to every cut of meat known to man sizzling, braising, or roasting at once. The kitchen looked like a Renaissance banquet—steam clouding the windows, the table groaning, me stationed nearby with a plate of dinner rolls like a linebacker ready to carb-load for Jesus.
Even now—decades after Papa and Mama Leite went full-frontal Evangelical (I mean, talking in tongues and the whole, “Devil, come out!” thing), and I took the secular exit off the Highway to Heaven—I still feel that same call to arms when Mardi Gras and Lent loom.
A gloriously gluttonous, unapologetic celebration of the carnivorous arts is upon us.
This is no time for restraint. It’s a moment to honor the richness of what’s before us, to coax every ounce of flavor from bone and fat and fire. Because come Wednesday, it’s all fish and virtue for hundreds of millions of people. Tonight, though, we feast.
Chow,
My Rules for a Meatapalooza Feast
Lead with abundance. Big cuts, bold flavors—let generosity set the tone.
Respect the roast. Whether it’s beef, pork, or lamb, give it time to brown and rest. Patience equals glory.
Balance the richness. Bitter greens, bright citrus, or sharp mustard keep the meal from toppling into excess.
Use the drippings. Sauces and gravies are where the soul of the feast hides. Don’t waste them.
Eat like it’s your last supper. Because for the next forty days, it kind of is.
The Recipes
Standing Rib Roast With Jus
A standing rib roast with jus is an absolute show-stopping dinner. And not to mention the parsley and dill-infused herbaceous jus that’ll make you the toast of your social circle. Seriously, get ready to be a hero.
Spit-Roasted Duck
If you’ve only had oven-roasted duck, this tick just may change your whole opinion of the bird. It comes out so crisp and delicious, with a deeply brown, burnished skin, it’s almost like Chinese roast duck. But to render the fat, you really have to prick the skin all over—fifty times, in fact. Count ‘em!
Carnitas
⭐⭐⭐⭐⭐ 4.87 from 69 votes
This old-school authentic carnitas—pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy—is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.
Barbecue Beef Ribs
Just like a country ham that’s dry-cured with salt and sugar and aged to perfection, a good beef rib sauce must balance sweet (in this case brown sugar) with spicy (cayenne and dry mustard). And, as with baby back pork ribs, beef ribs benefit from the added depth and complexity of a rich sauce because they don’t have that much flavor to begin with.
Smoked Beef Ribs
You can smoke the ribs as individual ribs, or you can have your butcher leave them as one large rack that you carve when done. These are sometimes called dinosaur ribs, like what Fred Flintstone eats at the drive-in.
Nach Waxman’s Beef Brisket
⭐⭐⭐⭐⭐ 4.86 from 41 votes
The brisket is partially cooked, removed from the oven, and sliced. It’s then returned to the oven to cook completely. Juicy, deeply flavorful, and amazingly tender. Genius.
Dr Pepper Glazed Ham
⭐⭐⭐⭐⭐ 4.86 from 14 votes
This Dr Pepper glazed ham calls for a spiraled ham to be brushed with Dr Pepper, brown sugar, orange juice, and Dijon mustard. The ham absorbs the spice characteristics of the soda to become absolutely delicious. Don’t knock it till you try it.
Smoked Prime Rib
This smoked prime rib, coated with a sugar spice rub and smothered with a horseradish mustard mixture, becomes slowly infused with smoky flavor and is simply the best prime rib we’ve ever tried.
Roast Pork Butt in the Oven
⭐⭐⭐⭐⭐ 4.89 from 439 votes
This is one of my favorite roast pork butt recipes. It’s wicked easy to make, perfect for beginners, and yields the most tender, juicy, and flavorful results every time. With a simple spice rub and slow cooking in the oven, you’ll have a delicious meal for any occasion.
Dry-Rubbed Tri-Tip
This easy recipe for pan-seared tri-tip relies on a simple dry rub and a hot skillet.
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Oh David, David . Although not Catholic but pagan I want to try all of these(except the duck thank you) . It’s what to try first and when? Watch this space.
That brisket recipe is calling me. OMG, David! What are you doing to me???? LOL