Russells Moose Ribs Recipes

MOOSE MARINADE

Steps:

• In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
• Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
• Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.

RUSSELL'S BBQ BRISKET

Steps:

• 1. After trimming the brisket place in a large pan. Mix seasoning packs and pour over the meat. Let marinate in frig for at least 8-10 hours flipping the meat over one or more times.
• 2. Russell cooks his brisket on a charcoal pit with wood for a smokey flavor.
• 3. Take meat out of the frig 1 hour before cooking and allow to get to room temp.
• 4. Prepare pit He cooks the brisket on the top shelf of his pit for 2 hours. Flipping every half hour. Basting the meat with leftover marinade.
• 5. After 2 hours on the pit he removes the meat and places in a large covered pan with 4-5 cups of water and cooks in the oven for 2 hours on 200 degrees. Check every now and then to make you have plenty of water.
• 6. After 2 hours remove and allow to rest for 30-40 min and then slice against the grain. Enjoy plain or with your favortie bbq sauce(we make our own). After being on the pit you should have a beautiful smoke ring.

RUSSELL'S MOOSE RIBS

Steps:

• 1. Boil spare ribs until tender. (mix with pickling spice an 1/2 cup vinegar optional) added to water.
• 2. When ribs are tender, pour off water. Cook sauce while waiting for ribs to cook.
• 3. Add sauce and bake at 350 degrees for 1 hour, basting with sauce 3 or 4 times.

TENDER MOOSE

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
• Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.