It’s almost showtime.

Episodes filmed in June in western and central Montana for the fourth season of “Moveable Feast with Fine Cooking” are set to premiere Thursday on Montana PBS.

Ben Jones of the Resort at Paws Up in Greenough is the featured chef in one of them, which is slated to air at 7:30 p.m.

It’ll be preceded at 7 p.m. by an episode from a ranch in Belgrade with Melissa Harrison and Eduardo Garcia.

The chefs exchange quips, observations and advice with host Pete Evans, the Australian host of the show.

Evans and the "Moveable Feast" production crew were at Paws Up on June 10. They filmed Evans riding a horse at the ranch, then moved to a campsite along the Blackfoot River below Roundup Bridge to shoot the preparation of “a quintessential” chuckwagon dinner over open flames.

They were joined on set by grilling master Rory Schepisi, a TV cooking personality from Amarillo, Texas.

The party later visited Wustner Brothers Honey hives in the Bitterroot and Sitz Angus Ranch near Dillon for scenes to augment preparation of Jones’ chipotle honey barbecue lamb ribs and Schepisi’s grilled beef tenderloin.

Schepisi also fixes a side of sugar-grilled asparagus with grilled pineapple relish.

In the Bozeman episode, Evans joins Harrison and Garcia for some fly fishing.

“The three channel their wild side as they forage for natural and fresh ingredients,” the show’s publicity flyer says. “This Moveable Feast takes Chef Evans to the spectacular Willow Spring Farm in Montana, where Chefs Harrison and Garcia serve a mouthwatering whole roasted lamb on a spit.”

This story has been updated to reflect the correct day of the week for the premiere of the Montana segments of "Moveable Feast with Fine Cooking” on Montana PBS.

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Chipotle Honey BBQ Lamb Ribs

If you are having difficulty finding them, or if lamb doesn’t quite suit your palate, you can substitute with beef or pork ribs.

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2 cups honey

4 ounces puréed chipotle peppers in adobo sauce

1/2 cup freshly squeezed lime juice (from about 4 small limes)

Kosher salt and freshly ground black pepper

5 lbs. lamb rib racks

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In a medium bowl, combine the honey, chipotle purée, lime juice, 2 tsp. salt, and 1 tsp. pepper. Put the lamb rib racks and the marinade in a large resealable bag and massage the marinade into the lamb. Marinate for 6 hours or up to overnight in the refrigerator. Set out at room temperature 1 hour before grilling.

Prepare the grill for indirect cooking (shut all but one back, front, or side burner (depending on your grill) and heat the grill to low (300°F.)

Remove the racks from the bag, put each rib rack on a sheet of heavy-duty aluminum foil, and reserve the marinade. Baste each rack liberally with the reserved marinade and wrap in the foil crimping the edges to seal. Put the foil packets over indirect heat on the grill, close the grill, and continue to cook until the ribs are very tender and falling off the bone, about 2 hours, testing to an internal temperature of 145 degrees F.

Portion the rib racks by cutting into individual rib chops and serve.

  • Serves: 6 to 8

Chef Ben Jones of the Resort at Paws Up

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