Done the same as the Youtube 'Rib Roll' ? Thought it would be bigger
Looks great, would expect no less from our resident chef
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
Looks tasty alright but IMHO rib meat should have a bone in it.
☺
It does look good. Great presentation. I agree with stuffing it. Lots of options there.
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.
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.
It was indeed bigger until we cut it in half!
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!
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
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
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!!
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!
Great idea. I will definitely give it a go. Thanks for the share.
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!