Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Good way to make a bison hump roast
Options
Rafael
Posts: 6
I have a 3.5 pound bison hump roast.
What's a good way to prepare it in the egg?
Thanks!
Comments
-
I've cooked several cuts of bison, but I've never encountered a hump roast. Can you describe it?
-
It's an odd shaped roast, similar in shape to a brisket but larger.
I've never prepared one before
-
I looked around, and found some information. I've been cooking bison off and on for about 8 years, but no vendor has aver offered a hump roast. I'll offer what i hope are some informed guesses, based on what I found online.
I've never had a piece of bison that was not lean, even ones that were fed some grain. And, the more exercise the animal had, like grazing the plains of So. Dakota, the tougher the meat was, altho' sweeter.
I found one reference that said the hump muscle is responsible for moving and raising the head. I suppose that means it has lots of connective tissue, 'cause it works a lot. Are there seams of white in between the muscle bundles, or are there many small muscle bundles surrounded by thin white sheaths? If so, the meat will most likely be very tasty, but quite tough.
A marinade would not hurt. Fruits go well with bison, so maybe a fruit wine based solution.
You might try going lo-n-slo with it, but, personally, I'd chicken out and foil it after an hour or two. Let the trapped hot water vapor melt as much connective tissue as possible.
Or, and this is just a guess, you might try slicing it very thin, and just searing each slice for a minute or two.
Good luck, and let us know how it turns out.
-
I looked around for a while and didn't see a bbq recipe but a couple of sites say low and slow will work. I'm very interested in your results. Several sites say that bison were harvested for that roast alone.
Steve
Caledon, ON
-
Sounds cool. It's going to be lean so hopefully you have some good connective tissue to give you some collagen. I say low and slow and I might even........gasp.......wrap in foil after a few hours or smoke in order to conserve what natural juices you may get. If you wrap, let it come up to 150-160 then wrap it up for the duration.
Let us know how it goes.Keepin' It Weird in The ATX FBTX -
WTF?! Foil!? Oh, the humanity!!!! (actually, methinks a good idea too...)
______________________________________________I love lamp.. -
I know, it hurt my heart to write that but bison is so lean its hard to keep it moist. It's like trying to make a roast with chicken breast.nolaegghead said:WTF?! Foil!? Oh, the humanity!!!! (actually, methinks a good idea too...)
Keepin' It Weird in The ATX FBTX -
In truth, Ive been doing bscb in the cast iron on the woo with the adjustable rig in. Once they get a good caramelisation I pull them, put the grid on the rig and shut the vents down to finish. Pretty darn good and very juicy.
Steve
Caledon, ON
-
bscb?Little Steven said:In truth, Ive been doing bscb in the cast iron on the woo with the adjustable rig in. Once they get a good caramelisation I pull them, put the grid on the rig and shut the vents down to finish. Pretty darn good and very juicy.
Keepin' It Weird in The ATX FBTX -
Boneless skinless chicken breasts...what a maroon :P
Steve
Caledon, ON
-
Little Steven said:Boneless skinless chicken breasts...what a maroon :P
I'm just learning all this stuff. When I get my egg, I'm gonna be awesome!!!!!!!Keepin' It Weird in The ATX FBTX -
-
what's a "moroon"? An escaped slave?
______________________________________________I love lamp.. -
Bugs Bunny...no offense. I'm Canadian and don't know anything about anything
Steve
Caledon, ON
-
Little Steven said:Bugs Bunny...no offense. I'm Canadian and don't know anything about anything
Toally got the BB reference. Love me some buggsKeepin' It Weird in The ATX FBTX -
And Michigan J Frog and Foghorn Leghorn. RIP Mel Blanc
Steve
Caledon, ON
-
my all time fave: http://www.youtube.com/watch?v=vtkflEaeGjoKeepin' It Weird in The ATX FBTX
-
This still doubles me over
Steve
Caledon, ON
-
Little Steven said:
This still doubles me over
me too. and....... http://www.youtube.com/watch?v=C2VMqQ6XnmIKeepin' It Weird in The ATX FBTX -
Let's stop this or the internet will be full. Wile E. Coyote and Acme products. Foghorn and the dog. The Martian. Fudd and wabbit season. Never mind what Bugs does to Taz. It just doesn't end
Steve
Caledon, ON
-
Little Steven said:Let's stop this or the internet will be full. Wile E. Coyote and Acme products. Foghorn and the dog. The Martian. Fudd and wabbit season. Never mind what Bugs does to Taz. It just doesn't end
agreed. I was just going b. bunny. throw all the others in, it could get badKeepin' It Weird in The ATX FBTX -
I'll try it lo and slo and then foil it. I'm planning on making it tomorrow, I'll let ya'all know how it turns out. It's from a grass fed bison so it is definitely lean.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum