What's for dinner tonight ?
- Thread starter scott craven
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sushieater
Active Member
Doug
Well-Known Member
A friend from AB gave me some Bison. Yesterday I cooked up a bison sirloin Roast.
Opened the package and it looked like liver, spiced the roast and browned it and into the slow cooker.
Add potatoes, Carrots and onion. Then 7 hrs. in the slow cooker
It turned out excellent, tender and great flavor. Nothing like comfort food on a rainy day. I would buy Bison.
Opened the package and it looked like liver, spiced the roast and browned it and into the slow cooker.
Add potatoes, Carrots and onion. Then 7 hrs. in the slow cooker
It turned out excellent, tender and great flavor. Nothing like comfort food on a rainy day. I would buy Bison.
Sea Chaser
Crew Member
How does those things work ? Had to google
What jaccard was . Let us know how it turns out .
With the above comments pork is the new beef always looking for new budget friendly ideas .
Rain City
Crew Member
It was the cuts of meat on sale thread that inspired the meal. My god they were delicious. Like salt and pepper ribs but tender and juicy like a nice steak. Fat rendered perfectly with a 30 minute slow smoke at 275 before searing in the flames. Unreal.
Oh and the jaccard, I use it for tacos with flank or skirt steak usually. Or for piercing pork belly skin for making crispy roast pork. That's one of my favorites.
Aquaholic
Crew Member
Costco meat is often tenderized with a jaccard device. It says so on the package, usually referred to as machine tenderized.
IronNoggin
Well-Known Member
Recipe Required!!
Aquaholic
Crew Member
Bachelor method. I have made the famous Nobu recipe in the past, but this is the quick version. If you have the Lee Kum Kee chicken marinade, you’re ready to go. If not, it’s a wonderful marinade for chicken as well as black cod and I am sure other cod.
Let it marinade 24 hours in the fridge. Leave the skin on because the way cod flakes apart, you’ll be picking up pieces when you try to plate it. You know what to do from that point on, but for others who have not cooked black cod before, 400 degrees for 10 minutes if not a thin tail piece. Probe for 135 degrees as the oily texture can take a bit more internal temperature. Try it at 130 if you can. I usually eat the skin, but black cod is quite oily so I give it a couple of tastes and that’s about it.
the force
Crew Member
Ha, I have the same problem in that everyone is ravenous and no time for pictures, it’s always a good night. Also use the same knife
IronNoggin
Well-Known Member
BarBee'd Moose Sirloin, Brussels and 3 Cheese Pasta:
I love banh mi, and not as many options in Victoria compared to when I lived off Kingsway. However, I have found that Fairways now carries real deal bread from the local bakery that provides bread to the restaurants.
This one is marindated chicken with pate and pickled veggies. I also have vacuum sealed a bunch of thin sliced pork marinaded for quick dinners.
Aquaholic
Crew Member
Off of Kingsway is great for choices. Delicious.
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