Red Eye Moonshine Spirited Sauce
Red-Eye Moonshine Spirited Sauce
Excalibur’s new Spirit Based line of seasonings and sauces all sound like they are going to be great additions to an already strong line of seasonings, the Red-Eye Moonshine is what we are going to be cooking with today. With a creamy texture and notes of coffee, tomato, chili, onion and red pepper this is a pretty complex seasoning. I’ve had a few small bison steaks in my freezer for a week or so now so I decided to marinate them with the Red-Eye Moonshine Spirited Sauce and wrap them in some homemade bacon!
I took 2 oz of the Red-Eye Moonshine and put both bison steaks in a vac bag and I will leave them in there for about 2 hours to let them marinate. The combination of the vacuum and the tenderness of the steaks should allow these steaks to absorb a lot of the flavoring in a short time. I am going to cook them at low temperature until they reach 130°. Sadly I won’t be reverse searing them as I’m at work and just don’t have time to spend monitoring it but that is my preferred method for cooking steaks of any kind. If you have never reverse seared a steak check out this post to learn how to put a perfect sear on any steak you cook!
I just pulled them off, somehow one of them got away from me and made it to 140°F, shame on me! That should never happen, there is no excuse that type of sloppiness! The other two look pretty perfect though.
The Red Eye Moonshine had a very nice creaminess to it, but I think it would have gone better with a different cut of meat, the Bison was so lean that it needed something like Ultimate Steak and Roast Rub to really bring out the underlying flavors. So, out of the three Excalibur Spirited Seasonings I have tried to far I have the Kentucky Bourbon the best, then the Spicy Vodka and then the Red Eye Moonshine. That’s not to say the Red Eye wasn’t good, I just chose the wrong cut of meat, I really think the creaminess of this would help it if you were going to do some chicken and then put it in something like a Caesar Salad.
Next I think I am going to try the Mango Moonshine Sauce on some fish, fish in the office, my coworkers are going to love me for that!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?