Results 1 to 8 of 8

Thread: Venison Barbacoa-ish: Sous Vide

  1. #1
    Join Date
    Oct 2002
    Location
    on a river
    Posts
    1,656

    Default Venison Barbacoa-ish: Sous Vide

    I know some may see this as heresy or a glorified way of boiling meat but...

    I bought a sous vide machine a couple years ago and struggled at first. I put it away for a couple years but brought it back out recently for some beef short ribs. THey were great so I decided to give it another whirl with wild game.

    I thawed a roast out of the freezer and put it in the bag with some Chipotle in adobo peppers, cumin, ancho chile, and garlic. Put the bag in the water for 24 hrs at 165 degrees. When i came home from work i charred it on the grill with a mexican spice rub. Pulled it just like a butt and put it in a shell with some pico, sour cream, lime juice, and avocado.

    I was really pleased with it. Tender meat, not dry, and delicious for the whole family. Here are some links showing some of the process.

    The deer we ate:
    https://www.instagram.com/p/BeT-mSwh...twodogoutdoors

    Starting the sous vide process:
    https://www.instagram.com/p/BjqPkyhB...twodogoutdoors

    Finishing it up:
    https://www.instagram.com/p/Bjs03h7h...twodogoutdoors
    Last edited by mudminnow; 06-08-2018 at 12:02 PM.

  2. #2
    Join Date
    Dec 2007
    Location
    Lowcountry
    Posts
    1,624

    Default

    Nice!

  3. #3
    Join Date
    Dec 2008
    Location
    Clarendon County
    Posts
    8,400

    Default

    Sounds great

  4. #4
    Join Date
    Sep 2009
    Location
    Banks of the Wateree
    Posts
    41,927

    Default

    The power of Christ compels you

  5. #5
    Join Date
    Jan 2002
    Location
    Lexington, SC
    Posts
    20,832

    Default

    Quote Originally Posted by Highstrung View Post
    The power of Christ compels you
    You owe me a monitor and keyboard.
    "Only accurate rifles are interesting " - Col. Townsend Whelen

  6. #6
    Join Date
    Jan 2003
    Location
    TheRez
    Posts
    11,292

    Default

    ^ me too
    We gave you Corn,you gave us clap,bad trade.

  7. #7
    Join Date
    Nov 2011
    Location
    Manning, SC
    Posts
    10,712

    Default

    Awesome HighStrung

    Got a coworker who does it alot. And does it with wild game. I couldn't understand it at first, but then I remembered he lives in Wisconsin, so his grilling season is pretty short.

  8. #8
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default

    I sous vide baby back ribs and then smoke them. I sous vide them with a little vinegar and it melts away most of the fat but leaves them almost falling off the bone. Smoking them a few hours puts the crust and flavor on them. I haven't ever had any I like better and I'm a baby back fanatic.

    Not much different than wrapping meat in foil to cook except you can maintain a very precise temperature without having to monitor a grill.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •