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Thread: Venison Barbacoa-ish: Sous Vide

  1. #1
    Join Date
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    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
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    Default

    Nice!
    Not only did turkeys originate Murphy’s Law, they have rewritten several of its postulates. After what they make go wrong has gone wrong, and then gotten worse, they really get down to work and create trouble. – Tom Kelly

  3. #3
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    Default

    Sounds great

  4. #4
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    The power of Christ compels you

  5. #5
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    Quote Originally Posted by Highstrung View Post
    The power of Christ compels you
    You owe me a monitor and keyboard.
    "Dremels have ruined more otherwise good guns than alcohol, gambling, and bad relationships have ruined otherwise good men"

  6. #6
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    ^ me too
    We gave you Corn,you gave us clap,bad trade.

  7. #7
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    Nov 2011
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    Manning, SC
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    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
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    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.

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