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Yep... Sous vide camel ribeyes

bweekes
bweekes Posts: 725
in EggHead Forum
I know sous vide makes a lot of people tune out, and I'm sure the thought of camel does as well. But I found these at a wild game butcher in Toronto and thought I'd give it a shot. Sous vide at 134 for 2 hours and finished with a quick sear on the xl. Baked potatoes were done indirect at 400 until the IT reached 210. Chicken was spatched and cooked at 350 raised direct. 

Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Comments

  • mshump
    mshump Posts: 212
    But, how was the camel rib eye ?
    Danville, Il
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    ^ +1  The marbling looks great from what I can see. So I am sure the flavor (whatever that is) was there.  I would also be curious to hear what the going rate is for camel these days in Canada.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Canugghead
    Canugghead Posts: 13,720
    Exotic, cluck and sand?
    canuckland
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  • Legume
    Legume Posts: 15,936
    Wild game, that's funny.  I've never even heard of eating camel before.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • rmercier
    rmercier Posts: 212
    edited October 2015
    Camel...I would try it. I don't know why Sous Vide makes people tune out....Never tried it, but I want to. Did the butcher have toe of camel as well?

    Food looks amazing by the way.

    LBGE in Northern VA
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    edited October 2015
    I like how chicken was a Plan B.  No mention of how the camel actually tasted. Everything looked good though. 
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  • bweekes
    bweekes Posts: 725
    DoubleEgger said:
    I like how chicken was a Plan B.  No mention of how the camel actually tasted. Everything looked good though. 
    Ha! Actually the chicken was plan A (I had no faith in the camel coming out good or even being edible!). It was a pleasant surprise though. There was only a very mild gamey flavour. Texture was slightly leaner than beef. Not sure if I would ever do this again now that my curiosity has been satisfied. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725

    rmercier said:
    Camel...I would try it. I don't know why Sous Vide makes people tune out....Never tried it, but I want to. Did the butcher have toe of camel as well?

    Food looks amazing by the way.

    Thanks @rmercier - it was definitely an "experience"
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725

    Legume said:
    Wild game, that's funny.  I've never even heard of eating camel before.
    Neither had I before I saw it at the butcher. What can I say, us Canadians are effed up. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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