Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
Cobber

Venison Ribs?

Recommended Posts

So I've heard both 'yay' and 'nay' before regarding the topic- however- I want to reach out to the board here as everybody seems pretty knowledgable.

What are the thoughts or opinions (and perhaps, experience?) around utilizing venison ribs?

Very interested in trying to learn more about this, and prep myself for the coming fall.

Looking forward to hearing what those here have to say,

Thanks!

-Cobber

Share this post


Link to post
Share on other sites

Horrible.. Tried it once and will never do it again.

All I had was that tallow film/flavor in my mouth for a very long time.

If I did it completely wrong, I guess thats my bad... But it was so bad I am not willing to do it again.

Share this post


Link to post
Share on other sites

Horrible.. Tried it once and will never do it again.

All I had was that tallow film/flavor in my mouth for a very long time.

If I did it completely wrong, I guess thats my bad... But it was so bad I am not willing to do it again.

Plus + 1, there just is not enough meat also to deal with it! frown

Share this post


Link to post
Share on other sites

Fwiw.a friend of mine used to make a venison rack of ribs that was out of this world good! Very labor intensive! I don't really remember all of It but i know he would scrape the tallow/fat every 15 minutes while roasting?said you needed this part otherwise they would taste horrible. .

Share this post


Link to post
Share on other sites

A buddy of mine made some that he said were pretty good. First, they were pressure cooked (to render out tallow, etc.), and then treated more like a regular rib. While reported to be good, he also said they were way more work then they were worth.

I get the desire to utilize everything you can, and I think this practice should be followed by all to the extent possible, but sometimes it's better to think of those ribs as food for some other critter... Whether it's birds or 'yotes or bugs or bacteria, they'll get eaten eventually. wink

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Posts

    • I will decide if that is true when I get my nills back out. hopefully soon. 
    • Would you be able to post pics of your bed again?  I really like that idea, very smart.  Would you make any changes on the next one.  Should get my firebrand shell this week, lots to do.
    • Beaver Bay sports rents although I've never used them. 
    • There's really no wrong way of doing a roast if ya ask me, it's all personal preference. Crockpot,  roaster, oven or boiled (del) . Although I do enjoy throwing cold smoke this time of year at a roast before it hits the roaster!!
    • 2nd that,  30 years here...
    • oh wow!!!!!  poster too!!
    • Yer gonna be blowin' chunks one of these days, Delbert. Why not just an easy overnight marinade, then in the crackpot on low, and lift that lid a few times to keep the heat low? I always pull mine at 4-5 hours on LOW, not the 6-8 they say. I have about 155* internal and still pinkish at that, and I have 3 different crackpots I use. Never had it fail in oh, ten or fifteen years.....maybe because I always do a top round or rump, instead of an arm or chuck. You DO  occasionally get a tougher one, that has a lot of sinew in it, that's why I eyeball mine so carefully. (working 2 yrs at the butcher shop helped, too) I always let it sit in a covered glass dish for 10-15 mns before I start slicing away....
    • I worked with stainless for 28 years, it's the way to go.
    • Yeah, I forgot to include the LEM, which is basically the Rikon with a different badge. I know that style will cut better and definitely be a better unit. Just not sure if I am going to justify the price at 2x higher for a very occasional piece of equipment.    A wood bandsaw could be used. The saw doesn't know whether it's cutting meat or wood. The difference is that a stainless table and blades would be preferred IMO. Cleanup probably isn't much different between all of them.
  • Our Sponsors