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Thread: Moose Rib Roll

  1. #11
    Join Date
    Mar 2004
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    N. Okanagan
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    14,182

    Re: Moose Rib Roll

    Done the same as the Youtube 'Rib Roll' ? Thought it would be bigger

    Looks great, would expect no less from our resident chef
    Never say whoa in the middle of a mud hole

  2. #12
    Join Date
    Oct 2009
    Location
    skeena river valley
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    2,014

    Re: Moose Rib Roll

    Looks tasty alright but IMHO rib meat should have a bone in it.

  3. #13
    Join Date
    May 2004
    Location
    Kootenays
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    4,570

    Re: Moose Rib Roll

    It does look good. Great presentation. I agree with stuffing it. Lots of options there.

  4. #14
    Join Date
    Mar 2004
    Location
    Pemberton BC
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    1,521

    Re: Moose Rib Roll

    Quote Originally Posted by srupp View Post
    Hmmmmm..yummmm ..thanks Gate..great thread. .wonderful idea..and coming from you..delicious. ..
    Going to try that..it screams out for some wine..Worcester sauce..maybe some onion soup mix while it was cooking in the slow cook method.
    Your amazing.
    Congrads to whoever harvested the moose.
    Steven
    Any liquid would be good, I thought about red wine but decided ribs were more a "beer" thing, but I just used some water as I was experimenting to see how a "basic" rib roll would work doing this technique. Next time I'll try something with a bit more punch, and maybe try stuffing it. Some sort of green enchilada style sauce would probably be amazing.

    Quote Originally Posted by albravo2 View Post
    That looks amazing!

    I'm having trouble figuring out the butcher method from the photo. Unless the photo is after the meat was removed, it looks like the meat is cut down toward the belly but I thought it would be cut up toward the spine. Can you describe the method of cutting?
    The photo of the rib cage is post rib roll removal. Google some videos of it, the method is pretty slick, and I think just as easy or easier than cutting out the meat in between the ribs. I had never done it on wild game before, just beef when removing a ribeye roll, but there you take the ribeye.

    Quote Originally Posted by boxhitch View Post
    Done the same as the Youtube 'Rib Roll' ? Thought it would be bigger

    Looks great, would expect no less from our resident chef
    It was indeed bigger until we cut it in half!


    Quote Originally Posted by hawk-i View Post
    Looks tasty alright but IMHO rib meat should have a bone in it.
    Packing out extra bone is not always a desirable thing.







    I whipped up some chimmichuri sauce last night for the leftovers and it was way better than just BBQ sauce. I think I'll leave the BBQ sauce for ribs done in the smoker.
    Knowledgeable shooters agree- The 375 Ruger is the NEW KING of all 375 caliber cartridges. ALL HAIL THE NEW KING!

  5. #15
    Join Date
    Jan 2006
    Location
    East Kootenays
    Posts
    9,143

    Re: Moose Rib Roll

    Gate... where is the story and field pics of said moose???

    I am sure if you were with Bartell that it is probably a good one..
    "It's not the kill, but the thrill of the chase" - Deep Purple

    "Lord knows I'm a Voodoo chile" - SRV (RIP 8-27-90)

    "Know your Land, Know your Prey" - Mantracker

    http://www.youtube.com/user/welderse...e=results_main

  6. #16
    Join Date
    Nov 2003
    Location
    7A
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    20,732

    Re: Moose Rib Roll

    story to come soon
    "If you ever go into the bush, there are grizzly bears lurking behind just about every bush, waiting to pounce, so you need a powerful gun, with huge bullets" - Gatehouse ~ 2004

  7. #17
    Join Date
    Sep 2004
    Location
    By the beach in the Van.
    Posts
    6,235

    Re: Moose Rib Roll

    Hey Gate....so was the meat one solid flap that was rolled (trying to figure out the butchering as well) or are they strips that you sort of rolled together? Trying to tell from the pic with the seasoned meat on the board.

    Looks outstanding!!

  8. #18
    Join Date
    Mar 2004
    Location
    Pemberton BC
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    1,521

    Re: Moose Rib Roll

    One big flap of meat
    Knowledgeable shooters agree- The 375 Ruger is the NEW KING of all 375 caliber cartridges. ALL HAIL THE NEW KING!

  9. #19
    Join Date
    Mar 2005
    Location
    The mighty peace
    Posts
    7,178

    Re: Moose Rib Roll

    Great idea. I will definitely give it a go. Thanks for the share.

  10. #20
    Join Date
    Jan 2010
    Location
    kamloops
    Posts
    3,260

    Re: Moose Rib Roll

    I tried the rib roll on a goat this year. I failed! I think it was just too small? Kept cutting the meat off rather than having it connected. The guts were still in so I wa being a bit sheepish on my cuts to avoid, well, you know!

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