Well, welcome to my first post. My name is Nathan, and this summer will be full of adventures, work, and learning for me. I am happy that choosing a communication’s course (COMM2F00), which immerses me in new media, will allow me to share a lot of what this summer has to come with all of you!
Already I am extremely excited for my summer job with Summer Fresh as a brand ambassador. Going from various events promoting the brand and their products will be wonderful! I intend to share many of these adventures as the summer goes on, so stay tuned. As a student in Tourism and environment at Brock University this is a fantastic opportunity to critically analyze tourism destinations and events as a use to market products. My fascination extends to environmental issues, outdoor recreation, and innovation. This blog will give me an opportunity to share my interests with you. I look forward to integrating an interdisciplinary approach to sharing information on media platforms, and I hope to improve my ability of communicating effectively in a casual and professional environment.
Oh, did I mention I love food…?
With the title in mind, I will unravel my first project of the summer. Barbecued beef-ribs.
Simple preparations with salt and pepper, and letting the meat warm up to room temperature makes for tender and tastier ribs. As you let the meat reach room temperature, the meat and fat softens opening the realm of possibilities for the meat to accept the peppery taste and release of natural beefy flavour.
The next step involves preheating the BBQ to a consistent temperature that meets your requirements in terms of cooking time and expected tenderness of meat. Today, we are aiming for a slower cook to achieve tender meat. Clean the grill racks to avoid burnt flavours on the meat, then coat the racks with a little oil. Once the ribs are warm and the BBQ is heated, place the ribs on and tend to regulate the temperature by venting the lid when necessary. Be patient and let the heat do its work. With the bone-side facing down, don’t flip those boys until later.
After a short while the meat will turn from a fleshy red to a brown. The slow cook means that this change in colour will happen slower than traditional grilling methods.
(5 hours later)
As a work in progress it provided time to reflect on how useful technology is for informing others on our projects and on guidance for performing things – like cooking. Integrated media helps with information, advertising, entertainment, and much more. My fascination only increases when I explore the uses of the internet beyond my original purposes. But back to ribs…
The turnout of these ribs were great, but is there room for improvement? Of course. The same will be said about these weekly blog posts. As the point of reflection continue, so will the quality and critical analysis of the importance of technology and the things I care about (as mentioned in the About Nathan section). So sit back for now, and savour le boeuf-tastic photos. Until next time, I’ve been Nathan.
From N.Y. 