... nectarine, home made bacon and sweet herby cream cheese abts.
Damn scott how'd you manage to fit your titles in that tiny little box ?
Okay didn't get many pics of prep. but nothing new there anyway lol
2 racks of ribs I rubbed with mustard and liberally coated with 'spicy' mad hunky (2 tsps hot dried chillis to 10 tsps mad hunky and blend well)
1 rack got ketchup and sweet mad hunky (2 tsps brown sugar to 10 tsps mad hunky and blend to powder)
The last one got honey and sweet hunky mixed with some of my chinese rub (couldn't be arsed to go get more mad hunky)
Cooked at around 250 for 2.5 out 1.5 in & 45 mins to finish.
Instead of foiling I used foil trays and a bottle of beer.
The sweet ribs were pretty much done out of the tray, but I gave them a little extra anyway.
The spicy hunky ribs are real lip burners, tasty but warm
The sweet ones - well lets just say they didn't get clingfilmed and put in the fridge like the hot ones did lol
The abts were half chillis filled with low fat cream cheese mixed with italian herbs a little sugar and garlic. Toppped with a slice of nectarine (had no mango but will use nectarines in future :-) ) and wrapped in my home made bacon. Note this is made from whole loin, nowhere near as lean as Canadian bacon. It was also cut a bit thick for wrapping. But i've got 8lbs curing in the fridge and this was ready to use in the freezer :-)
The venison was a piece I had left over from the previous deer half.
As far as I cna tell it's a sort of brisket cut. I left it tight rolled and injected with:
Venison injection
1 tsp seasalt
.5 tsp bay leaf powder
.5 tsp mushroom powder
.5 tsp celery powder
.5 tsp lemongrass
1 tsp brown sugar
.5 tsp peppercorns (tellicherry)
.25 tsp sage
grind as fine as you can and mix with 1/2 pint apple juice.
I think I got more in than eventualy came out lol.
Hard to tell.
Left it for an hour or so and the liquid that came out I mixed with some honey and ketchup and mopped the venison with it regularly.
Cooked to 150 - might go a little lower next time, might not lol
It does taste fantastic.
I made a sauce with the liquid from the venison and that from the ribs, reduced added some bits and thickened. I'm going to slice the venison and freeze with a little sauce on each slice.
Should reheat a treat :-)
No plated pics, just me here I just picked and munched all afternoon :-) No actual sit down meal as such lol.
Proper caveman food
Damn scott how'd you manage to fit your titles in that tiny little box ?
Okay didn't get many pics of prep. but nothing new there anyway lol
2 racks of ribs I rubbed with mustard and liberally coated with 'spicy' mad hunky (2 tsps hot dried chillis to 10 tsps mad hunky and blend well)
1 rack got ketchup and sweet mad hunky (2 tsps brown sugar to 10 tsps mad hunky and blend to powder)
The last one got honey and sweet hunky mixed with some of my chinese rub (couldn't be arsed to go get more mad hunky)
Cooked at around 250 for 2.5 out 1.5 in & 45 mins to finish.
Instead of foiling I used foil trays and a bottle of beer.
The sweet ribs were pretty much done out of the tray, but I gave them a little extra anyway.
The spicy hunky ribs are real lip burners, tasty but warm
The sweet ones - well lets just say they didn't get clingfilmed and put in the fridge like the hot ones did lol
The abts were half chillis filled with low fat cream cheese mixed with italian herbs a little sugar and garlic. Toppped with a slice of nectarine (had no mango but will use nectarines in future :-) ) and wrapped in my home made bacon. Note this is made from whole loin, nowhere near as lean as Canadian bacon. It was also cut a bit thick for wrapping. But i've got 8lbs curing in the fridge and this was ready to use in the freezer :-)
The venison was a piece I had left over from the previous deer half.
As far as I cna tell it's a sort of brisket cut. I left it tight rolled and injected with:
Venison injection
1 tsp seasalt
.5 tsp bay leaf powder
.5 tsp mushroom powder
.5 tsp celery powder
.5 tsp lemongrass
1 tsp brown sugar
.5 tsp peppercorns (tellicherry)
.25 tsp sage
grind as fine as you can and mix with 1/2 pint apple juice.
I think I got more in than eventualy came out lol.
Hard to tell.
Left it for an hour or so and the liquid that came out I mixed with some honey and ketchup and mopped the venison with it regularly.
Cooked to 150 - might go a little lower next time, might not lol
It does taste fantastic.
I made a sauce with the liquid from the venison and that from the ribs, reduced added some bits and thickened. I'm going to slice the venison and freeze with a little sauce on each slice.
Should reheat a treat :-)
No plated pics, just me here I just picked and munched all afternoon :-) No actual sit down meal as such lol.
Proper caveman food
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