Jonathon shared this bowl cutter recipe for hot dogs with me. It is from the University of Wisconsin’s meat processing school. The most interesting part of this is that it calls for over 3.5 quarts of water for a 25 meat block.
Anyone have a recipe to prepare Lamb short ribs?
Dave R I generally keep it simple with lamb. Olive oil, fresh rosemary, salt & cracked pepper. I’ve never been a fan of pairing with mint. I don’t even like mojitos. Lol
Joe Hell not a fan of lamb I usually mix it with Italian sausage ground beef and make meatballs out of it
craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.
craigrice thanks, I will check the sites out
Joe Hell thanks, I have pretty good luck on the other cuts, but I never really tackled the ribs. There is not a lot to work with. I don’t want to waste a chance to experiment.
Hey Joe, After reading different recipes online, I’m on the same page as you with the addition on lemon juice and a little rice wine vinegar. a few days of wet rub and toss them on the grill. I like mint jelly, but not mint as a rub. thanks for your help. Ill post a photo when I get them off the grill.
Dave R I will sometimes use a quality balsamic on red meats. It has a great sweetness to it.
They turned out great.
A few days in a wet rub, seared on the grill and baked to render off the extra fat. Thanks for the assist.
Jonathon thanks for letting me know. I will try again. The file might be to large.
Dave R Those look great! Good bark too!
Joe Hell thanks, a good rub, time and lemon juice and a hot grill did the trick.
Dave R I think I have some lamb buried deep in the freezer. Time to go excavating!
Joe Hell let me know what you find, it’s awesome grilled.
Dave R When I was in my early 20’s I had an entire lamb butchered as stew meat…the butcher thought I was crazy but did it anyway. My friends and I ate the whole thing in less than a week. Kabobs for everyone! They provided the beer…lots and LOTS of it!
I have always been a firm believer in a few ice cold beers go with almost everything. Well maybe not cereal.