Buffalo Chuck Roast

Unknown

I have bought a 3 1/2 lb buffalo chuck roast to try on the egg. I have never cooked a buffalo meat before. Should I slow cook it as a beef chuck roast? Any help you can give would be very much appreciated such as rub, marinade, temp, and time? Many thanks.

Richard

telurhijau,[p]Thirdeye had some info awhile back.[p]Buffalo, Roast, Chuck

gdenby,The ClayQ method is very good and I really like it with an ordinary cut like a beef chuck roast. Bison on the other hand has a delicate flavor and I feel that the tomato based sauce and maple syrup may disguise the real flavor.
[p]INGREDIENTS:
1 Tbs garlic powder
1/4 tsp cayenne
1/4 tsp black pepper
1/2 onion, chopped fine (or several green onions with tops)
salt to taste
beef broth
beer (optional)




A braise works good with a bison roast, either in a covered roaster or in foil. I like to flavor smoke it until it is in the 150° neighborhood and finish with braising. This combination of flavors will work well with a bison roast. The amounts of spices are a guideline based on a 5 pound roast. Enough broth or broth/beer mix must be added to allow it to simmer. Maybe 1-1/2" deep in a covered pot, a cup or so in a foil pouch.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Thirdeye, 06/09/07


[p]

Unknown

Richard,[p]Thanks so much Richard. Unfortunately, I did not get to your recipe in time before the cook. In fact, I have just finished eating the buffalo chuck roast and it was absolutely delicious and tender. My husband heartily agreed.[p]What I did was I took some tips from CarWashMike and AlanP of previous posts. Here's what I did:[p]Marinate it with salt,pepper, and olive oil.
Cover the meat with mustard.
Stabilise the egg to 350*.
Throw some mesquite wood (soaked for 1/2 hr) into the charcoal.
Feel drip pan with apple juice and water.
Put meat in roast or V rack and into the drip pan.
Cook indirect until meat internal temp is 135*
Take out immediately and wrap in foil for 10 mins.
Absolutely delicious and it was tender - juice was flowing out.[p]After having done some research myself, I understand that buffalo chuck roast is good for braising. I shall definitely try your recipe (it is in my recipe folder now) the next time round. Guess what, I am using the leftovers in a braise!:-) Once again, many thanks.[p][p][p]