January 24, 2024 • 64 mins
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.
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Recipes:
Savory Venison BBQ Ribs - Brandon Dale
Italian Venison Ribs - Hank Shaw
BONE IN BBQ WILD GAME RIBS - Steve Rinella - MeatEater
Venison Brisket Bacon - Alan Bergo Forager Chef
TEXAS-STYLE VENISON BELLY ROULADEN - Jesse Griffiths - Meateater
Show Notes:
Snow Goose Camp - Feb 2024
Ribs
Physical description of the cut
Intercostal muscle
13 ribs vs 15 ribs per side
Batoning technique
Baby Back Ribs - Top
Spare Ribs - Bottom
Rib Tips
Culinary History
How to cook
Fat on Ribs
Lard vs. Tallow
Age will affect cooking times
Brisket
Fatty on domestic beef. Lean on Game
Front - Point
Flat - Rib Flap, Belly portion atop the ribs
Loads of connective tissue
The word comes from Old Norse for cartilage
Culinary History
How to cook
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