Lucked into some bison tomahawks from a friends fellow meathead dad— they hoped I could do them justice! I think we did. From frozen 4.5 hours in the sous vide at 130 followed by a salt/pepper/espresso rub and 1.5 min sear on each side on the Joe!
Served with some Gorgonzola herb compound butter, flash fried Brussels, potatoes, and some braised lamb (also from that dad)
My first time doing bison and my first time doing tomahawks!
by Manonano512
4 Comments
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Has anyone done a bison before and have tips for whether the tough sinew in there can be mitigated at all or is that just par for the course? A different way of slicing perhaps?
Everything else was so tender but still some portions too tough to get through despite the long cook.
Can you explain what you mean by sous-vide AND reverse seared?
I wish I could offer advice but I haven’t cooked bison in many years and long before I had a sous vide setup. To give you an idea, I think Traeger was still a family owned pellet grill company at the time (I was an early adopter, for I once in my life). And I think I tried to smoke low and slow with predictable results (terrible to do to any steak but I was new to it all).
I am commenting because I really enjoy posts about meats other than beef and pork and chicken. Not that I’m eating ostrich and alligator every day, but I’ve had them and cooked ostrich and I am feeling like I should get back into exploring other animal meats.