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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Anyone tried bison?

Unknown
Unknown
edited November -0001 in EggHead Forum
I have eaten bison a couple of times this year and it is very good meat without all the fat of beef. I would like to cook it but was hoping to get some tips if anyone has already tried it. Thanks
· Share on FacebookShare on Twitter

Comments

  • Rumrunner
    Rumrunner Posts: 563
    Don S, yes, I've done both a buffalo rib roast and a thick buffalo Delmonico steak. For the roast, I just coated with olive oil, salt, pepper and garlic; grilled indirect at 325° using some cherry wood for flavor; pulled at 138° and let rest for 10 minutes before carving/serving.[p]For the 2" steak I did a combo of indirect and direct, using cherry wood, again ;) Got a nice quiet steady fire going at 250° and used a couple of fire bricks/platesetter to keep the steak out of direct heat. I let it sit in the cherry smoke for approx 15 minutes and then removed the bricks/platesetter, bumped the temp to 450° and finished cooking the steak direct for about 5-6 minutes per side.

    · Share on FacebookShare on Twitter

Categories