If you think this roast looks good already, wait until you see the final product -- up on the Journal now (smitheyironware.com/journal) -- More info below...
Chef, cook, and beloved Charleston bartender Jarrod Gass (@dertball) shares his recipe for a classic, simple rib roast (along with the inside scoop on the “secret ingredient” which he feels is overlooked and falsely vilified in American kitchens).
11 miles hiked, average temp 39F and rainy, 6 men, 3 dogs, 9 hours in the field, and wouldn’t change a thing. Awesome day! Including my first #phesant and #chuckar and #californiaquail @columbia1938 @merrell @sitkagear @browningfirearms @tenzingoutdoors #yetigreentree @adam.greentree @yeti
Not really a hunt. More of a harvest. Been sheltering these guys with a brush pile all year and finally decided to shoot one and cook him up for a new hunter about to take his test this week. #californiaquail#quailcook#uplandhunting