
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Most people consider a rib eye or similarly luxurious beef steak to be the ultimate protein selection. They’re not wrong, but venison back strap (also known as loin) is up there as one of my favorite protein cuts to cook and eat. Whether stuffed with mushroom and sage (like this recipe), or roasted whole to be served as perfect medallions, it’s a real treat.
One of my tricks when it comes to cooking venison is using my Hardcore Carnivore Black rub. It contains activated charcoal, so it coats the exterior of the meat with a black hue. This is crucial for meats that are best served rare, because it gives the outer color a head start and you’re less tempted to overcook it. It’s definitely the secret to creating a striking contrast of black crust and beautifully pink meat.
I gotta tell ya – these ricotta dumplings are outrageously easy. Few ingredients, easy to make and hard to mess up. Sounds like a good deal to me. How to make a good deal a great deal? Browned butter. The browning comes from the toasting of the milk solids which impart a nutty flavor to the already rich butter. You can bet you’ll be sweeping your venison pieces through any remaining butter on the plate. Possibly even bringing the saucepan to the table to make sure no butter is left behind. I’m not saying I’ve done that… but I’ve done that.
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.