And Lord of Lords

Welcome to the last Sunday of Ordinary Times in the 2024-2025 Church Year. Next Sunday begins the Advent Season and a new cycle. Christ the King Sunday isn’t just a Catholic tradition. It is recognized and celebrated throughout much of the Christian world.

While some feasts within the Church are rooted in scripture, others are not. That is not to say they lack importance or are “made up” celebrations. Often feasts were created out of concern for the faithful and undue influence from the secular world. This feast is one such observation. The title Christ the King is not new, the belief in His domination over the world is as old as the Gospels themselves. He was and is and shall forever be King of Kings and Lord of Lords.

To call Jesus “King” has deep biblical roots. Isaiah 9:6-7 proclaims “His domination will be vast, and there will be no end to the peace on the throne of David”.

Just as the manner in which Jesus, the king, would enter Jerusalem was also foretold. “Rejoice greatly, O my people! Shout with joy! For look – your King is coming! He is the Righteous One, the Victor! Yet he is lowly, riding on a donkey’s colt!” Zechariah 9:9

Dispite its Biblical roots, the Church did not officially acknowledge the title of King with a celebrated Feast Day until 1925. Pope Pius XI instituted the feast as a response to the growing secularism and more disturbing atheism sweeping the world at that time. During the early part of the twentieth century in places such as Mexico, Russia and parts of Europe militant regimes threatened not only the Church and its faithful, but civilization itself. Pope Pius XI drew on Church teachings regarding the incarnation of Jesus Christ. Christians acknowledge Christ as fully God and fully man. This belief is visible every Sunday at Mass. On the alter are two candles, often at opposite ends, representing the full duel natures of Jesus.

Throughout the Mass there are reminders of what it means to be Catholic. These are more than symbolic. They are the life and breath of faith. While I respect everyone’s right to choose or reject faith, I could not imagine being anything other than a Catholic. It is not because I am a cradle Catholic. Most cradle Catholics I know who came of age in the 1960s when Vatican II was shaking the very core of the Church have at some point wandered off to sample other faiths. While I can imagine our Parish Priest frowning, I think it’s good to test the waters. For me it solidified my belief, love and devotion to Christ through the Catholic Faith.

---

Today’s meal is fitting of both a King and a family. Enjoy and be glad, for the Lord has walked among us, and will return again.

Smoked Chuck Roast
2 lb boneless Chuck Roast
1 tablespoon Kosher Salt
1 tablespoon coarse Black Pepper
1 teaspoon Garlic Powder
2 cups Beef Stock
2 Yellow Onions

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Heat the Smoker to 225-degrees using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes.

While the smoker heats, mix salt, pepper and garlic powder in a small bowl. Dry rub the Chuck Roast with the rub.

Place a water pan below the roast, then place the Chuck Roast on the grill grate. Smoke for approximately 2 hours or until the internal temperature reaches 165-degrees.

In a disposable foil pan, add beef stock. Peel and cut onions into large chunks. Lay in the pan and set aside until ready to use. Once the roast has reached 165 degrees, remove from smoker. place on top of the onions in the baking pan. Cover tightly with foil. Continue to smoke another 90 minutes to 2 hours at 250-degrees.

Note: If desired, roast can be finished inside in a low oven of 250-degrees.

Remove pan from the oven or the smoker keeping the roast covered. Let rest for 15 minutes before slicing.

Transfer the roast to a warm serving platter. Slice the roast against the grain, and spoon over some of the liquid for serving.

Serve this amazing smokey roast with Garlic Mashed Potatoes and Buttery Garlic Corn. Yum!

Garlic Red Skin Mashed Potatoes
2 lbs Red Potatoes
3 Garlic Cloves
4 tablespoons Butter
1/2 cup milk
Kosher Salt to taste
White Pepper to taste
1 Green Onion, garnish

Scrub potatoes, dice into 1/2-inch cubes with skins on. Place potatoes in a large pot, cover with 1-inch of water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside.

While the potatoes cook, mince the garlic and slice the green onions, set aside.

When the potatoes are done, melt the butter in the same pot. Add the garlic and milk, heat until warm.

Return potatoes to the pot, mash with a ricer until smooth. Season with salt and pepper.

Transfer potatoes to a serving bowl. Garnish with green onions just before serving.

Buttery Garlic Corn
1 (15 oz) can Corn
1 tablespoon Butter
1 Garlic Clove
1 teaspoon Parsley Flakes
Salt to taste
Black Pepper to taste

Drain liquid from corn into a measuring cup. Reserve half the liquid, discard the rest.

In a skillet over medium heat, add corn with the reserved the liquid and butter. Peel garlic clove, grate over the corn. Sprinkle with parsley, salt and pepper. Stir to blend. Simmer unit nearly all the liquid has evaporated, about 8 minutes.

Transfer to a warm bowl and serve.

---

Today’s scripture comes to us not from the Responsorial Psalms or the Alleluia, but as part of the second reading in today’s Mass. It is a fitting share on this the Solemnity of Our Lord, Jesus Christ, King of the Universe.

Let us give thanks to the Father,
Who has made you fit
To share in the inheritance of the Holy Ones in light
He delivered us from the power of darkness
And transferred us to the kingdom
Of His beloved Son
In whom we have redemption,
The forgiveness of sin.
Colossians 1:12-14