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
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* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)