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buffalo roast

Unknown
Unknown
edited November -0001 in EggHead Forum
I posted a message last week about a buffalo roast but I think it got lost with all the turkey talk. I would like to do a buffalo roast on the egg but I'm afraid it might be too dry. I'm sure someone has done a roast on the egg. How do you do it? Thinking maybe of putting some strips of bacon on it and doing over water or apple juice. Any suggestions?
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Comments

  • Inna Avrelina
    Inna Avrelina Posts: 50
    While I will quickly admit I have never done a buffalo roast, I think the basics will still apply. If you do not want it to be dry, then use the indirect method with a V rack and a pan of water (or your favorite liquid) under it to both help keep the meat moist and to catch the drippings. I would hesitate to suggest a temperature for the egg or an internal temperature for a buffalo roast. Maybe some others on here with much more experience will help with that.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    buffalo2.jpg
    <p />Chuter,
    I cooked one a couple weeks ago but I used for sandwiches like I would a tri tip. Really good. I pulled at 135 and let rest 10 minutes before slicing.
    Coated with EVOO and garlic and cowlick. Indirect at 350.[p]Here is a couple pics and link.[p]Mike[p]buffalo3.jpg
    [ul][li]KC Buffalo[/ul]
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