Blue Cheese Beef Fettuccine
Here Is One To Inspire: Steak Strips On Fettuccine With Blue Cheese!
Serves 4 to 6
Here Is One To Inspire: Steak Strips On Fettuccine With Blue Cheese!
Serves 4 to 6
St. Louis-style ribs are cut from the belly end of the ribs into a near-perfect rectangle. They’re best when slow-cooked to develop their characteristic falling-off-the-bone tenderness and flavour.
Traditionally, St. Louis ribs are smoked for 4-6 hours with a dry rub containing brown sugar and a mix of herbs & spices, such as garlic & onion powders, thyme, oregano, mustard powder, cayenne, paprika, salt and pepper. Then they are mopped with barbeque sauce for the final stage of cooking. If you don’t have a smoker, you can slow-cook them in an oven, or on a barbeque with indirect heat, and still get great results.
Goat meat has a rich and savoury flavour, similar to lamb yet slightly sweeter. You may have experienced goat meat in the past that had a bit of a gamey flavour, but ours comes exclusively from young goats, and is mild yet highly flavourful.
A rack of goat gives you the most premium meat, equivalent to the prime rib on a side of beef. You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness. This recipe includes a smokey rub and a maple glaze, for an extra-delicious crust.