Deer ribs, pork loin, and split chicken breast (pic heavy, eventually)

tarheelmatt · October 2014

Got the ribs on now, will get the other stuff on here in a bit. Stay tuned!

Sure is nice cooking on a table now. Did this long exposure and light painted the table and egg.

Phatchris · October 2014

Deer ribs sound pretty awesome

tarheelmatt · October 2014

The day is pretty much done. It has been a heck of a day.

To start off, the past came back to haunt me. The ice storm from March reminded me of things that could come this winter. I sure hope not. Had to cut a tree first thing as the top fell yesterday. Thankfully I was able to maneuver around it when we came home.

Here is the tree down covering the driveway.

Here was from the ice storm.

Now, back to cooking....

The tenderloin didn't turn out like I wanted to, but it was still great. Wanted to roast till 120° then sear till 140°. Was helping my wife fix apple dumplings and lost track of time.

Fixed a chipotle apple chutney with leftover apples. Had a cucumber salad with homemade balsamic dressing.

The ribs are getting a bath.

tarheelmatt · October 2014

Forgot two other pictures...

SGH · October 2014

@tarheelmatt‌
Looks excellent to me brother tar. I will gladly take any and all leftovers my friend

Grillin_beers · October 2014

I love venison on the egg. Great looking cook!

tarheelmatt · October 2014

Thanks @SGH‌ and @Grillin_beers‌!

tarheelmatt · October 2014

Not many leftovers @SGH‌, the pork was pretty tasty.

Griffin · October 2014

Never done did venison ribs before. How did they come out? Time and temp please.

tarheelmatt · October 2014

@Griffin, they were pretty good. Still a little tough, but for deer ribs, not bad.

Went 250° for about 3 hours. Placed them in the foil pan with sauce and cooked for another two hours. Foiled over the pan for one of those hours. I would keep going back and flipping them so they could be kept moist in the sauce. I brought them to work with me for my team. Stay tuned and I will let you know how they are.

This is my second attempt at deer ribs. A guy on my team brings them to me to cook. He normally boils them first (that makes me cringe) then puts them on the grill. He really enjoyed my first batch (I though they were tough). This batch is more tender letting them braise in the sauce I feel.

NPHuskerFL · October 2014

Boom! That's as purdy as a pick six =D>. Fantastic meal!

tarheelmatt · October 2014

Thanks @NPHuskerFL! I appreciate that. I tell you, my one favorite was the chipotle apple chutney.

tarheelmatt · October 2014

@Griffin the guys at worked loved them. Still a little chewy to me, but they said they were awesome. One guy said "Most people just don't cook them in our parts because they're tough to eat". I am not sure if you can make them as tender as a pork or beef rib to be honest. Like I said, I let these go for about 5-6 hours with the later being in sauce.

I would entertain possibly getting the bath first, then going on the grid for color to see if that would help.

My brother just called and he has a three year old buck on ice right now wanting a ham cooked. Possibly doing this this weekend to give it a try.

Deer ribs, pork loin, and split chicken breast (pic heavy, eventually)

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