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I Went the Way of the Buffalo
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Satch_Q
Posts: 105
And it was good! A path I will take more often.
Seasoned with a little Montreal Steak rub and some homemade chipotle powder.
Indirect at 250 for about 40min over some cherry and Rockwood.
finished with a quick sear directly over the coals. The temp just touched 135 in the middle before I sliced. Bison meat looks rare at this temp but a quick double check with the Thermapen confirmed we were good to go.
Boy did it disappear fast!
Seasoned with a little Montreal Steak rub and some homemade chipotle powder.
Indirect at 250 for about 40min over some cherry and Rockwood.
finished with a quick sear directly over the coals. The temp just touched 135 in the middle before I sliced. Bison meat looks rare at this temp but a quick double check with the Thermapen confirmed we were good to go.
Boy did it disappear fast!
Comments
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Way to go Satch Q!
I like free range organic grocery shopping with a gun but haven't pulled the trigger on a buffalo yet.
Mouth watering for sure.
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Great thread, flirting with the hammer, and even better cook. I'm not sure I would have tempted the forum gods with that post but "no balls, no blue chips". Congrats-looks great!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
We actually have a free ranging hi table population here in Utah. I have not had the opportunity yet but I have a buddy that was lucky to draw a tag last year. He filled the tag and a few freezers. It is really good meat.smokeybreeze said:Way to go Satch Q!
I like free range organic grocery shopping with a gun but haven't pulled the trigger on a buffalo yet.
Mouth watering for sure. -
Thanks. I just couldn't resist!lousubcap said:Great thread, flirting with the hammer, and even better cook. I'm not sure I would have tempted the forum gods with that post but "no balls, no blue chips". Congrats-looks great! -
I wonder how long before this thread is sunk or trampled.
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Brown nose
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Nothing like it. Nice workLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Glad I read this post! Delicious looking, great presentation!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thanks @NPHuskerFL!
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Bison is legit. It's full of a beefy type flavor but it's very lean and therefore requires a cooking technique more like big game. I wasn't sure I would get away with the reverse sear or not but it worked out perfectly. The only difference I noted was it can to temp much faster. I'm guessing that's due to its lack of intramuscular fat but that's strictly a guess.YukonRon said:Glad I read this post! Delicious looking, great presentation!
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