Re: Ribs Ribs Ribs - Recipes?

[Guest guest]

You've probably taken this idea for granted, but my very favorite way of

preparing ribs is with sauerkraut! I could eat them only that way, if I had to

do so. :-)

Carol

I gotcher spareribs, I gotcher goat ribs, I gotcher beef short ribs, I

gotcher ... well, ribs ribs ribs - for which I don't have a lot of varied

recipes. Basic bbq or teriyaki-ish types get a little boring after a while.

Anyone have an absolutely stunning recipe for ribs ribs ribs?

Actually, goat recipes would be cool too, if anyone has some - I'll

probably be ordering another one, so might as well be prepared.

Thanks!

[Guest guest]

>Anyone have an absolutely stunning recipe for ribs ribs ribs?

Yeah ... get a water smoker! Then just rub some salt/pepper/garlic

onto the ribs, smoke for an hour, wrap in foil, and cook a long

time on low heat. Let the set in the foil after you turn off the

heat for an hour or so (tip from Cook's magazine).

>Actually, goat recipes would be cool too, if anyone has some - I'll

>probably be ordering another one, so might as well be prepared.

How does goat taste? I'm considering buying some to taste,

to see if we want to raise meat goats. Based on my experience

with lamb, I'd guess it would taste best with LOTS of garlic (but

then anything tastes good with lots of garlic). Marinating it

overnight in kefir+garlic+salt, then inserting garlic cloves

before baking (for a roast). Kefir soak will tenderize anything, BTW.

>

Heidi Jean

[Guest guest]

At 11:04 AM 11/14/04 -0800, you wrote:

>>Anyone have an absolutely stunning recipe for ribs ribs ribs?

>

>Yeah ... get a water smoker! Then just rub some salt/pepper/garlic

>onto the ribs, smoke for an hour, wrap in foil, and cook a long

>time on low heat. Let the set in the foil after you turn off the

>heat for an hour or so (tip from Cook's magazine).

Ah. Not satisfied with the tortilla press, she tempts my purse even more.

Actually, I have saved somewhere the post that included the name of the

water smoker you have. Since I covet it also. Haven't looked it up

yet, though, for fear of the price. Heh.

>How does goat taste? I'm considering buying some to taste,

>to see if we want to raise meat goats. Based on my experience

>with lamb, I'd guess it would taste best with LOTS of garlic (but

>then anything tastes good with lots of garlic). Marinating it

>overnight in kefir+garlic+salt, then inserting garlic cloves

>before baking (for a roast). Kefir soak will tenderize anything, BTW.

I like it (which is why I'm going to get another one - the last one I split

with my sissy). It's milder than lamb (or maybe I should say without that

" distinctiveness " ?), and really nummy. I think I only bothered to

kefir-soak it once, basically it didn't need it. The only bits I have

left of the first one are the ribs, some ground and some stew. Oh, and a

couple of shoulder chops, I think. The rest was scarfed up pretty

quickly. DEFINITELY get some to try. If the second one turns out as

good as the first, I think I'll start feeling about goat the way you feel

about Longhorn.

MFJ

I wanna live! I wanna experience the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

>Actually, I have saved somewhere the post that included the name of the

>water smoker you have. Since I covet it also. Haven't looked it up

>yet, though, for fear of the price. Heh.

It's $150 for the smaller one, $199 for the larger. Cheaper than

most barbeques!

>

>I like it (which is why I'm going to get another one - the last one I split

>with my sissy). It's milder than lamb (or maybe I should say without that

> " distinctiveness " ?), and really nummy. I think I only bothered to

>kefir-soak it once, basically it didn't need it. The only bits I have

>left of the first one are the ribs, some ground and some stew. Oh, and a

>couple of shoulder chops, I think. The rest was scarfed up pretty

>quickly. DEFINITELY get some to try. If the second one turns out as

>good as the first, I think I'll start feeling about goat the way you feel

>about Longhorn.

Well, if they taste that good, they are far easier to raise! Also very salable

to the local " import community " .

Heidi Jean

[Guest guest]

At 10:23 AM 11/15/04 -0800, you wrote:

>>Actually, I have saved somewhere the post that included the name of the

>>water smoker you have. Since I covet it also. Haven't looked it up

>>yet, though, for fear of the price. Heh.

>

>It's $150 for the smaller one, $199 for the larger. Cheaper than

>most barbeques!

Well, theoretically I could smoke stuff in my Trusty Weber (which is better

than a Rusty Weber). What I REALLY covet is something I can cold-smoke

in ... i.e. stuff like salami, kielbasa .... yum!

>

>Well, if they taste that good, they are far easier to raise! Also very

salable

>to the local " import community " .

Oh very much so, on both counts. Actually, there was an article in the

WashPost last week about the increased market for goat meat ... apparently

other than the local " import community " , SAD-ers are getting into it

because it has lower fat and cholesterol than beef. Soon they'll be

calling it The Other Red Meat. LOL.

MFJ

I wanna live! I wanna experience the Universe! And I wanna eat pie!

~Urgo

[Guest guest]

> How does goat taste? I'm considering buying some to taste,

> to see if we want to raise meat goats. Based on my experience

> with lamb, I'd guess it would taste best with LOTS of garlic

I found that goat tastes very much like deer.

It's nothing like lamb at all, imo. Lamb is the only meat I have tried that I

don't like. I would definitely buy goat meat if I could find a good source.

regards, Bruce

[Guest guest]

>I found that goat tastes very much like deer.

>It's nothing like lamb at all, imo. Lamb is the only meat I have tried that I

>don't like. I would definitely buy goat meat if I could find a good source.

>

>regards, Bruce

Thanks. I'll have to get hold of some! I almost bought one at an

auction, but they are so darn *cute* it's hard to know what

to do.

Heidi Jean