Sous Vide - Pike's Peak Roast, BBQ Ribs, and Red Cooked Ribs
So we got Baldwin's lovely book on Sous Vide as well as Logsdon's and this inspired us to play. Of the following recipes, the first two are based on recipes from those books. The Baldwin book I find is easier to read and better to find stuff in while the Logsdon has more complex recipes for sous vide - Baldwin's sous vide tends to be simple and then the sauce is added. Both are excellent guides however and Baldwin even has data for venison. Neither have bison, which was an issue as we could have cooked it all longer. I doubled our actual times here as we found the meat to be tougher in the center...
All bags imply a Food Saver vacuum bag triple sealed under vacuum.
Pike's Peak Roast
I hate to say it but I have no clue where this moderately tough but very flavorful cut come from on a bison. I guess the hump but I really don't know.
1 5-6 pound PP Roast
2 Tbsp butter
2 tbsp garlic powder (do not use fresh garlic)
2 tsp rosemary
1 tbsp thyme
2 tsp chipolte
1 tsp paprika
a couple of onion slices
Mix spices together and rub meat. Add meat, butter, and onion to a bag, vacuum seal, and cook at 140 or 160 C for 48 hours. Remove from bag. pat dry, and either flame with a torch or broil at maximum temperature to develop a crust. Serve with greens...
Fake BBQ Ribs
5 pounds bison ribs
2 tbsp chipolte
2 tbsp garlic powder
2 tbsp maple sugar
1 tbsp black pepper
1 tsp onion powder
1 tsp smoked salt
1/2 tsp coriander
1/4 tsp cumin
2 sprigs rosemary
a couple of shakes of liquid smoke.
Grind spices together and add liquid smoke. Mix well. Rub ribs well and vacuum seal. Cook for 24 hours at 160 C and remove from bag. Pat dry and smoke in grill for 30 minutes. Mix bag liquids with 1 cup BBQ sauce and thicken. Serve.
Easy Red Cooked Ribs
5 pounds bison ribs
1 jar of Char Siu Sauce
Coat ribs liberally with sauce and carefully place into bags. Seal with care to make sure no liquid gets into the seal and cook at 150 C for 24 -48 hours. Remove meat and char outside on grill. Red sauce from bag can be used as a gravy. Serve with rice.
All bags imply a Food Saver vacuum bag triple sealed under vacuum.
Pike's Peak Roast
I hate to say it but I have no clue where this moderately tough but very flavorful cut come from on a bison. I guess the hump but I really don't know.
1 5-6 pound PP Roast
2 Tbsp butter
2 tbsp garlic powder (do not use fresh garlic)
2 tsp rosemary
1 tbsp thyme
2 tsp chipolte
1 tsp paprika
a couple of onion slices
Mix spices together and rub meat. Add meat, butter, and onion to a bag, vacuum seal, and cook at 140 or 160 C for 48 hours. Remove from bag. pat dry, and either flame with a torch or broil at maximum temperature to develop a crust. Serve with greens...
Fake BBQ Ribs
5 pounds bison ribs
2 tbsp chipolte
2 tbsp garlic powder
2 tbsp maple sugar
1 tbsp black pepper
1 tsp onion powder
1 tsp smoked salt
1/2 tsp coriander
1/4 tsp cumin
2 sprigs rosemary
a couple of shakes of liquid smoke.
Grind spices together and add liquid smoke. Mix well. Rub ribs well and vacuum seal. Cook for 24 hours at 160 C and remove from bag. Pat dry and smoke in grill for 30 minutes. Mix bag liquids with 1 cup BBQ sauce and thicken. Serve.
Easy Red Cooked Ribs
5 pounds bison ribs
1 jar of Char Siu Sauce
Coat ribs liberally with sauce and carefully place into bags. Seal with care to make sure no liquid gets into the seal and cook at 150 C for 24 -48 hours. Remove meat and char outside on grill. Red sauce from bag can be used as a gravy. Serve with rice.
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