Venison spares

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Txdragon
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Venison spares

Postby Txdragon » Sun Nov 19, 2017 7:22 pm

You read that correctly folks! I kept a good deal of the deer for grinder fodder, and I will admit that I kept the spare ribs as they were out of sheer laziness. Removing the meat from the ribs on the loin portion proved to be way too much work for way too little pay.
That decision proved to be a good one. Cooked these at 300 for about 3.5 hours. Covered after an hour, then sauced with an off the shelf sauce made by Heinz that I actually found pleasant. They were incredibly tender; I walked the border of overcooked (if comparing pork spares), and thank heaven, they were juicy!
Paired with some semi-homemade mac n cheese (it was a box of Kraft, I just made my own cheese sauce). Good grub tonight!
20171119_174701.jpg
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bobcat1
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Re: Venison spares

Postby bobcat1 » Sun Nov 19, 2017 7:37 pm

They look amazing! :texas:
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bsooner75
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Re: Venison spares

Postby bsooner75 » Sun Nov 19, 2017 8:35 pm

Oh my…yum!


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DogTag34
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Re: Venison spares

Postby DogTag34 » Mon Nov 20, 2017 12:06 am

Nice change up *****looks great
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OldUsedParts
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Re: Venison spares

Postby OldUsedParts » Mon Nov 20, 2017 8:01 am

Bambi Bonz :chef: :salut: who else but the T-Dragon :cheers:
OUP

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Sailor Kenshin
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Re: Venison spares

Postby Sailor Kenshin » Mon Nov 20, 2017 1:46 pm

Those look great! :cheers:
Moink!
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Txdragon
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Re: Venison spares

Postby Txdragon » Mon Nov 20, 2017 7:30 pm

Thanks all! The sauce I used, by the way, was Heinz Kentucky Bourbon. Not bad at all for commercial stuff. I'll have to keep it in my arsenal. Lol!
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