[Sca-cooks] Camel Ribs

[John Kemker]

Don't marinade, rub.

Take salt, sugar, spices and rub it *all over* those ribs.  Let it set 
for a bit for the "cure" to take (depending on the thickness of the meat 
and how "hard" of a cure you want, anywhere from a few hours to 
overnight).  Next, rinse the rub *off* completely, then *dry thoroughly* 
with towels.  If you don't dry thoroughly, your ribs will taste 
downright sooty.  Nasty.  Creosote.  (Ask Christianna about my ribs at 
Fools' War 2002.)

Smoke slow, with as little smoke as possible.  (It's that creosote 
thing, again.)  Choose a sweeter wood, not hickory (which isn't period, 
anyways) for your smoker.  Try to find something period for an area with 
camels, if possible.

Not knowing the health risks of camel meat, I'd say treat like pork for 
internal temperature.  (Unless someone else has better information.  
Maybe like lamb?  Beef?)  Use your marinade for basting in the last hour 
of cooking.

Rosine wrote:

>Stephan asked:
>  
>
>>Why would the marinade be right out?
>>    
>>
>
>   Well, you see, we've got these Big Bad Fighters, see, who wheedled the
>donation so they could do imitations of Cavemen and Apes while they ate,
>see, and if I were to do anything to cut down the size of those ribs - it'd
>be worth my life. Our resident Greyback would hunt me down and bat me with a
>tree trunk, who-whoing all the while.. and all the rest of them would be
>doing very bad Charleston Heston imitations while he chased me.
>
>   And the idea of marinating something in my bathtub (what else would be
>big enough?) just doesn't appeal.
>
>   What I'm struggling with is trying to find a recipe or at least someone
>who's eaten camel so I can learn which of the more-common meats it most
>resembles. That way I'd know how to spice the darn things. I guess, if
>there's recipes that call for "horse or camel", I could check out horsemeat
>spicing/preparations.
>
>Rosine
>(I remember the discussion "you've really got a recipe for a whole camel?" a
>while back.)
>
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