GETTING REVVED UP AND THE FESTIVITIES HAVE ONLY JUST BEGUN!! I TEAMED UP WITH HARLEY-DAVIDSON TO RECREATE SOME STURGIS FAVORITES IN THIS 3 PART SERIES AND IT’S TIME FOR THE MAIN COURSE - SMOKED BISON RIB EYE SANDWICH. SO TENDER SO JUICY ALL THE FLAVOUR LAYERS GOT ME PUMPED UP! DIG IN LETS GO!!! WHO'S READY FOR DESSERT NEXT!??
#HarleyDavidson
INGREDIENTS
Whole Bison Roast
Caraway Seeds
Olive oil or Canola Oil
6-8 Portobello Mushrooms
1⁄2 qt Beef Stock
5 White Onions
2 sticks Unsalted Butter
1 mini can Dr Pepper
Prepared Horseradish
Sour Cream
Mayonnaise
All Purpose Flour
1 cup Milk
2 cups Monterey Jack Cheese, grated Salt
Pepper
METHOD
1. In a mortar and pestle, take 2 tablespoons of caraway seeds and crack them open until they are a coarse powder. Cover your bison roast with a olive oil and canola oil, then season liberally with salt, pepper and caraway seeds. Make sure that all sides are coated evenly.
2. In a roasting pan, take your portobello mushrooms and remove the stalks, and peel the layer of skin off the top of the bulb by lifting from the underside. Place your mushrooms in an even layer and cover with 1⁄2 quart of beef stock and season with salt.
3. Place your roast rack over the top of your mushrooms and place your roast on top and place in your smoker, preheated to 400 degrees farenheit, and allow to cook for about an hour to an hour and a half, until the internal reaches 125-130 degrees.
4. Take 5 onions and slice into rounds. In a pan, add some oil and a stick of butter, on medium-high heat. Add your onions, and season with salt to help remove some of the moisture of the onions.
5. Cook your onions until they have a little colour on them, but they are not burnt. Turn your heat back to high and add enough Dr Pepper to cover the onions. Allow the liquid to cook down until all of the liquid is gone. Make sure that you keep stirring to keep them from sticking to the bottom. Once the liquid has evaporated and been soaked up, cook for a little long to get the edges a little crispy.
6. In a small bowl, take 3 tablespoons prepared horseradish, 3 tablespoon of sour cream, three tablespoons of mayonnaise, salt and pepper, and stir together to create your horseradish cream. Set aside in the fridge for later.
7. Be sure to check on your bison! Once your bison is ready, remove from the smoker and allow to rest for 30-45 minutes.
8. While your bison is resting, prepare your mornay sauce. In a small saucepan on medium- high heat, take a tablespoon of unsalted butter, and a tablespoon of flour and stir together to create a roux. Add 1 cup of milk slowly, stirring constantly with a whisk. Once warmed, throw in your grated Monterey jack cheese, little by little, until all your cheese is added and it is completely melted through.
9. Carefully slice up your bison into thin slices, and create a little mound
10. On a Kaiser bun, place your portobello mushroom, top side down, then add your bison, caramelised onions and cheese sauce. Cut in half and enjoy.
10 авг 2021
