What's cookin' boys?
- Thread starter RCW
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Creature Meadow
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2012 L4600, Disk, Brush Hog, GB60 Garden Bedder, GSS72 Grading Scraper
Venison back straps, beans and broccoli from the garden.
Deer season closed today, ended up with 12 for the freezer. Grinding set for couple weeks from now burger and sausage to come. Lots of steaks and roasts packaged away.
Deer season closed today, ended up with 12 for the freezer. Grinding set for couple weeks from now burger and sausage to come. Lots of steaks and roasts packaged away.
BigG
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l2501, FEL, BB, Rotary cutter, rake,spreader, roller, etc. New Holland TL80 A
How many deer can you take a year? Any summer sausage let over? I could find it a home.
RCW
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Holy smokes John, was that as awesome as it looked?!?!?
You look up web pictures of "how to cook a prime rib," and it should show yours!
A whole one (7-bones) outside...Perfect!
Daren's steaks and Ford's Hibachi always look great, but that 'rib was super.
I've done 1,000's of them, so I think I'm a decent judge!
johnjk
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Thanks. I changed up my rub this time and it was pretty tasty. What I didn’t show was the 3 bone cut up top that I smoked at the same time. 225, indirect with a mix of Hickory and Oak chunks. Pulled it at 127 internal, rested for 2 hrs then cut and served. Melts in your mouth.
. A shot of both pre smoke and the small cut post smoking.
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johnjk
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Daren Todd
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Agreed, that's some serious discipline or momma is standing over it with a rolling pin
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Amy buys the Lloyds Kansas City BBQ ribs at Menards when they have them. Man are they good. So is their pulled pork.
johnjk
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Agreed, that's some serious discipline or momma is standing over it with a rolling pin
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The longer you let it set the better it is. Juices go back in to the meat, plus grabbing a 190 degree bowling ball and pulling it apart, well I need some serious gloves for that. I got on this one after3 hrs, pulled and sprinkled in a bit more of my rub. Off to the freezer till the 30th when I go camping. Lunch on Friday
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RCW
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Sheep -
Unfortunately, I don't use recipes much. I hope this helps a little.
I never do them on a grill or smoker either - always oven.
I put them in a small casserole with lid or tight foil cover.
Really simple, I just do them with salt/pepper on the ribs, garlic, equal parts prepared BBQ sauce and tomato sauce and red wine (preferably Merlot or Burgundy), and a bay leaf or two, if you like bay. Worcestershire would be good, or soy if you like... I usually use half BBQ and half tomato, but works in any combination of the two.
You don't want the ribs covered with liquid at first - - we're looking to braise, so only enough liquid to cover the bottom of the pan well at first. The ribs will render down quite a bit as time goes on.
I just throw it all in the casserole and let them go for about 4 hours at 300-325F.
A crock pot for several hours would be a great alternative, if you have one.
Not detailed, but hope it helps a little.
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Thanks RCW, that helps. The general ingredients are similar to say oxtail stew, but the most helpful piece is matching the volume of liquid to the size of the casserole and ribs. These are kind of long bones and may not lie nicely in the pans I have. My favorite old dutch oven has gotten too heavy to lift out of the oven safely
Sheepfarmer I have done them this way a couple times and they turned out pretty good
https://youtu.be/e9DU3bmdNKk
https://youtu.be/e9DU3bmdNKk
Thanks skeets!
I wonder how Rolling Rock would do? Don't have any Guiness and store won't sell you just one can
have about a cup of red wine left over in refrig for several months. Troublesome when all you can use alcoholic beverages for is cooking and I'm too cheap to buy a whole bottle just to get 1 or 2 cups for a recipe. Got some Rolling Rock to have on hand for a couple of friends, since I used to like that, but they've taken to bringing over a couple of bottles of some other kind. That should tell me something!RCW
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I'm making Chicken Riggies.
It's an Italian invention from Utica, New York. Very regional.
Never really knew what they were until 10 years or so ago.
Always thought they were a chicken sandwich, but it's a spicy tomato/cream/cheese sauce with diced chicken over rigatoni.
Mary - I scanned the recipe I use. If I figure out how to post it, I will.
I don't use recipes much, but these are new to me so I need a reference.
PS - - I scanned it to *.jpg. Hopefully it works....
It's tough not having young people 'round the house for this technical stuff anymore...
I'll try to remember to take a picture when done.
It's an Italian invention from Utica, New York. Very regional.
Never really knew what they were until 10 years or so ago.
Always thought they were a chicken sandwich, but it's a spicy tomato/cream/cheese sauce with diced chicken over rigatoni.
Mary - I scanned the recipe I use. If I figure out how to post it, I will.
I don't use recipes much, but these are new to me so I need a reference.
PS - - I scanned it to *.jpg. Hopefully it works....
It's tough not having young people 'round the house for this technical stuff anymore...
I'll try to remember to take a picture when done.
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My ribs are in the oven! Company comes at 6. Merged various recipes according to availability in refrigerator of ingredients. I used a roasting pan because it has a lid, but a bit too big. Tried to brown the ribs in it to keep the fond, but it required 2 burners, not the best idea. There is something to be said for having the right size utensils for the job. Crock pot too small.