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!
Might have to check into that attachment. Thanks.
@PapaSop I added the cold smoker attachment to my MB40…I stopped using the regular chip tray the same day I installed it and I’ve yet to go back.
LOL. Everything is better with smoke on it. I have two MB smokers. Have had issues with chips catching fire thus raising the internal temperature and way to much smoke. Thought this would help moving the smoke source away from the burner(using LP). Thanks for the suggestions.