• 11/01 Nat'l Bison Day - 2

    From Dave Drum@1:229/452 to All on Sat Oct 30 20:07:18 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoke Roasted Top Round of Bison
    Categories: Game, Bbq, Chilies, Sauces
    Yield: 8 Servings

    3 lb Bison top round
    24 oz Dark beer *
    1/4 c Soy sauce
    2 oz Balsamic vinegar
    2 lg Garlic cloves; minced
    2 tb Worcestershire sauce
    1 ts Hot sauce

    Special Equipment 3 chunks hardwood or fruitwood - soaked

    * Since this is a dark beer call - substitute a half and
    half mix of beef stock and mushroom broth if not using
    beer. OR - use a strong chicken stock with the mushroom

    In a large bowl mix all of the wet and dry ingredients.
    Place Buffalo in bowl and cover. Place in the refrigerator
    and marinate for 72 hours. Remove Bison from fridge and pat
    dry with paper towels prior to placing on the grill, leave
    on counter at room temperature while fire is being prepared.

    Place charcoal in a pyramid shape and light with either
    lighter fluid, electric starter or chimney starter. When the
    coals turn gray place them to one side of the grill. Add an
    additional 12-15 briquettes to the hot coals. The Buffalo
    will be cooked using the indirect method. Place an aluminum
    pan filled with hot water next to the coals. Spray the grid
    with a non-stick spray and let grid heat over the hot coals.
    Place the meat above the water pan on the heated grid. At
    this time add one of the wood chunks. Cover the grill, place
    bottom vents 3/4 open and top cover vent 1/2 open. You will
    need to add lit charcoal to the hot coals, approximately
    8-12 briquettes every hour, so using a chimney starter would
    work best for this. At that time you can also add another
    chunk of wood. Use wood in moderation, a nice even smoky
    flavor will enhance the meat and not over power it! Cook for
    approximately 2 1/4 hours or 45 minutes per pound. The
    cooking temperature should be about 275ºF.

    This method of indirect cooking this particular recipe has
    a purpose. Bison cooked in this manner will transform the
    finished product into a very tender, smoky and succulent

    Remove the Bison and let sit for 20 minutes prior to

    NOTES : I suggest using hardwood lump charcoal to fuel the
    fire and a wood with character to flavor it such as Pecan,
    Alder or Maple. Rare is the choicest way to serve this
    beast, if it is well done you might as well toss it in the
    garbage and start over.

    Recipe By: The Barbeque Man - on the Prairie Sportsman Show

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


    ... Beyond tasty spicy and heading towards stupid spicy.
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)