Friday, 9 November 2007 by Phil Lees
Along with the lack of chef bloggers on the Internet, there is also a void of food blogs written by people who shoot or raise their own meat. Shooting blogs tend to emphasize photos of camo-clad weekend warriors standing in the steaming gut pile rather than the delicious gamy outcome of their sport. Kevin Kossowan is crossing the shooter-gourmand divide.
The photo does not capture the scale of this rack of ribs: the platter is a foot wide and 16" long. I got roughly 4 racks that size per calf.
I poached them for an hour and a half earlier in the day in water, dark soy, red wine vinegar, onion, and garlic. I then grilled them this evening, threw some hickory chips in there for a tish of smoke, and basted them about 3 times, both sides, with Rudy's BBQ sauce. Canadian calf moose with Texas BBQ. Fusion? Hah.
See: Kevin Kossowan