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Message: <blockquote data-quote="AER244" data-source="post: 4206809" data-attributes="member: 48618"><p>not exactly a recipe, but I wanted to turn some wild meat into butcher style cuts cuz eating grilled meat off a bone is righteous. This is from the antelope I shot a couple weeks ago. I cut the saddle out of its back (tenderloin and backstrap with spine and rib bones in) so I could cut some porterhouse/t-bones. I don’t have a band saw to cut dead center thru the spinous process, so I removed both loins from one side and kept them “whole”. I then cut the chops from the side with the loins still attached. Ill do it a little different next time, hopefully itll be a little cleaner and ill have 10 chops instead of 5. its was fun to cut/cook/eat something different though. It was seasoned with olive oil, fresh rosemary, fresh garlic, salt and fresh ground black pepper cooked over hot charcoal for a couple minutes per side.[ATTACH=full]448325[/ATTACH][ATTACH=full]448326[/ATTACH][ATTACH=full]448327[/ATTACH][ATTACH=full]448328[/ATTACH][ATTACH=full]448329[/ATTACH][ATTACH=full]448330[/ATTACH][ATTACH=full]448331[/ATTACH]</p></blockquote><p></p>