Enough already. Best thing to do is to stay busy, and try and block these thoughts out. And buy stuff. The newest toy will be a new GK Call Girl.
I say "will be" because whilst its in the country, I've yet to lay my hands on it. Can't wait!
Apart from buying stuff, (naturally this pursuit is limited by budget) I've emptied my freezer completely, and restacked it. My last ducks from previous season have been eaten, but I still have a few pheasants. Found some goose schnitzel (sliced breast) which I prepared for dinner last night (bloody good) by crumbing and frying in a butter and olive oil mix.
Even better though, I found the ribs (inc chops) from the boar I shot earlier in the year. Time for smoky ribs...
First thing when preparing ribs, is that there's a membrane on the inner side. Remove by lifting and running a table knife along the membrane. This is important, because you'll want the rub flavours to get into the meat.
Prepare your rub. I used:
Ted's (World Famous - bet you never heard of it!) Bone Dust
Mix it all together, then pat onto the ribs, both sides. Make sure its all covered. Then into fridge for 24 hours.
Make a glaze.
Bradley's Maple cure
Rufus Teague's arse flaming burning hot ring-sting barbecue sauce
Mix it up, and coat onto chilled ribs with a brush.
I cranked up the Bradley smoker, then cranked it back down to 90 degrees C. On with smoke and in with ribs. Leave alone for at least 3 hours, swapping racks in smoker now and again.
I let them cool and then vac packed. All ready to go hunting..... better have a few cold beers on hand!