Subj : National Bison Month - 2
To   : All
From : Dave Drum
Date : Thu Jul 04 2024 03:55 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Smoke Roasted Top Round of Bison
Categories: Game, Bbq, Chilies, Sauces, Beer
     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
 overnight

 * 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
 broth.

 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
 entree.

 Remove the Bison and let sit for 20 minutes prior to
 slicing.

 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

MMMMM

... Regular people like pepperoni and mushrooms on their pizzas.
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