Smoked Bison Ribeye with Sauteed Wild Mushrooms and Balsmic Reduction

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Enjoy this smoked Bison Ribeye with a drizzle of sweet, tangy Balsamic Reduction.
2002 Culinary Competition Participant

Fruitwood Smoked Bison Ribeye

4 steaks(8-10oz each)
1/2 cup Apple wood chips
1/2 cup Cherry wood chips
Coarse sea salt and freshly cracked pepper to taste
Ice cubes
2 tbsp Butter
2 lbs sliced Wild Mushrooms (use the best wild mushrooms you can get without breaking the bank)

Method

Place the steaks on the top rack of a basic home-use chamber smoker. I use an L. Jensen Big Chief Smoker. They are inexpensive and versatile.
Place a pan of ice (that won't spill) on the bottom rack. The idea here is to cool down the smoke as it passes by into the chamber. If you use an electric smoker like I do, dripping water can short it out or cause a fire, and if you use a natural burn, it will stop the wood from smoking. Either way, it will be a long time before dinner.
Place the rack carefully into the smoking chamber. Pour the wood chips into the burn pan, and place on top of the heat source.
Plug in the smoker (or light it up), and let the chips smolder until the chamber is full of thick smoke. It should be coming out of the top vents.
Now, unplug it, (or turn it off, or remove the heat source), and let the chamber empty through the vents. Do Not Take The Lid Off Yet. This should take about 10 minutes. You need to remove the heat source, as you don't want to cook the meat, only flavor it.
Then,....do it again.
After this has been done twice, remove the steaks and refrigerate. If you have done it right (this is called cold smoking, by the way,) the steaks should still be raw, but infused with the sweet smokey flavor of the wood.
You can now season the steaks with the sea salt and pepper, and grill to your liking.
Garnish the steaks with wild mushrooms sauteed in butter, and a drizzle of balsamic reduction.

Balsamic Reduction

Method

Place the vinegar in a sauce pot, and bring to a slow boil.
Continue to boil until the liquid begins to thicken up like maple syrup. DO NOT BREATH IN THE VAPOURS, as this will cause a coughing, eye watering, gasping fit on the floor, which will slow down dinner. The reducing process will take a while so it is best to do it in the morning.
Let the syprup cool. You can thin it with a bit of water if it is too thick to pour.
Enjoy your sweet tangy blackness (which looks amazing on a plate) with grilled meats, bitter salads,or any rich sharp cheese

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