Pro Staff Article - Cousin Rick Say's "Guess What My New Year Resolution Is For 08?"

Cousin Rick Say's "Guess What My New Year Resolution is for 08?"

Cousin Rick Say's "Guess What My New Year Resolution is for 08?"

Cousin Rick's Say's "Guess What My New Year Resolution is for 08? I'm! Gonna' Smoke Even More!" "Yeah buddy now there's a title that will land a guy on the Dr. Phil Show. HA!" Okay here's what I meant. The way I see it there are about 104 weekend days during the year that allows a backwoods critter like me to relax outside tossin' back ice-cold "brewski's" while cookin' up some great tastin' vittles. Now I have been known to toss a few coals when it comes to Dutch oven cookin' as well as cooking over a campfire grate. It has been said that your old Cousin Rick is the master of grilling in Southeast Iowa. It once was written that there isn't a critter in the Midwest that could compete ageist Cousin Rick when it comes to cast iron cookin'. And I would like to thank all my family members that said it! Okay I'm done screwing around; let's get movin' to some great tastin' vittles that are a blast to use with your Camp Chef Smoke Vault Smoker. Today's smoker recipe is by request. I always enjoy all the emails I get from the folks who read my books, listen to my radio show, and of course those that come to this wonderful Camp Chef Pro Staff page. Depending on the time of the year, I average around 40 to 60 emails a month. Mrs. Becky and I read each and every one of these rascals and always make an attempt to reply back with an answered question and a big old' Iowa thanks. Earlier this week I received an email from Jerry Mohr an outdoorsman from Oroville, Calf. It seems Big Jerry has a mess of Deer Ribs he is chopping at the bit to try out in his Smoke Vault. So when he asked me for some tips with his dilemma, I was more than happy to oblige him. Here is one of my best tasting smoked deer ribs recipe. I call it "Deer Ribs Be A Smokin" Deer Ribs Be A Smokin' 10 pounds deer ribs - (Great from a big old buck) 2 bottles Fat Tire Beer 3 tablespoons chili powder 5 tablespoons fresh lemon juice 5 tablespoons fresh minced garlic cloves 3 tablespoons cumin 3 bay leaves (crumbled) 1 teaspoon celery salt 3 teaspoons powder onions 1/2 cup olive oil 3 teaspoons cracked peppercorns About 3 teaspoons sea salt About 8 cups smoking wood (Cherry works best, soaked in the other bottle of Fat Tire Beer). I do this for about an hour. Here's what ya' got to do! Remove all the membrane from the back of the deer ribs. If your using pliers from the garage, CLEAN THEM - Ya' Hick! Cut the ribs into 5-rib portions and place them in a large Zip-Loc bag. Set the bags of ribs in a large glass dish. In a mixing bowl, combine 1 bottle of Fat Tire Beer, lemon juice, bay leaf, celery salt, garlic, onion powder, cumin, and the chili powder. Coat the ribs on both sides with this mixture, reseal the bags and cool for 12 hours. When you are ready to smoke, drain ribs and toss out the soakin' sauce. Season the ribs with sea salt and peppercorn. Have the Smoke Vault ready with the temperature dial reading 210 degrees. NOTE: Of the many smokers I have used the Smoke Vault is by far the most "user friendly" however, I highly recommend you read the instructions and follow the assembly guide. Don't forget that proper cleaning of your smoker also plays a key role in your cooking and how them vittles taste. Don't have a Dumb Attack; clean the cooked food from the rack! In fact, I think I will give you some pointers on this and how to properly clean your Camp Chef Grills as well in my next article. How's that sound? Yep, I bet your just counting the minutes aren't ya' HA! Okay, lets move on. When the Smoke Vault is smokin' and up to temperature, fill the bottom water pan with beer. Smoke the ribs for about 4 hours, or until they reach the texture and wellness you desire. The key here is to always keep beer in the bottom pan and not over cook the ribs. Hey Spanky, speaking of New Years, Me and Mrs. Becky will be busier than a stump full of ants this year! And I have some fun things for lined up for you as well. Want a sneak peek? This year I have the following Cousin Rick Says coming to this site: How to clean your grills and smokers Dutch oven care The perfect outdoor kitchen Tailgating 101 Outdoor Kiddy Cookin' Cookin on the Hike All these and more with some of my favorite recipes from my best selling cookbooks; Deer Burger Cookbook, Grillin' Like A Villain, Rick Black's Cabin Cookin' and my new one, Cousin Rick's Wild Game Chili's, Soups, and Stews! Be sure and email me with all your questions, comments, or your best tasting recipes. Or better yet, you can see me in person at my book signings and outdoor cooking events including- The Midwest Dutch Oven Gathering/Expo The IDOS (Dutch Oven Society) will be hosting this great event to celebrate their 50th anniversary on September 19-21st 2008 at Pinicon Ridge Park in Central City, Iowa. There will be several cook-offs, live music, venders, and even me doing some outdoor cookin! Contact my old buddy Georgia Carr at 319-854-6413 and get the scoop. Tell her Cousin Rick said Howdy!