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Buffalo Chuck Roast

FrankC
FrankC Posts: 416
edited November -0001 in EggHead Forum
So I was at my local butcher's on Saturday afternoon picking up dinner...see my standing rib post....and he's telling another customer that he's now carrying buffalo. Naturally, I couldn't resist, so I bought some. Here's the problem though....what/how should I cook this new beast?? What would you do with it??

Any advice would be greatly appreciated!

StandingRibRoast006.jpg

fc
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Comments

  • Camano
    Camano Posts: 134
    Good Morning FrankC
    Have never tried Buffalo but have been told it is leaner than beef so it tends to dry out quickly if over cooked. But in the egg it may not be as much of a problem.
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  • Bacchus
    Bacchus Posts: 6,019
    Maybe if drying is a potential issue, sear it over direct heat then finish in D.O. (or crock-pot).
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  • Rascal
    Rascal Posts: 3,923
    I'm thinking.. sear it over high heat and then braise it in a crock pot/dutch oven or slow cooker as you would a pot roast. It might do well with some liquid & vegetables to break down the connective tissues and render it tender. Funny, I don't see a sell-by date on the label...
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  • gdenby
    gdenby Posts: 6,239
    Assuming it is cut the same as the ones I have done, it will have some really thick bits of connective tissue. And most likely, very little fat compares to beef. I do it much like for pulled beef. A few hours indirect to give a nice bark, then into a Dutch Oven with some fluid.

    The meat should get pretty tender, but the big band of gristle will still need to be cut away.
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  • ChitownBBQ
    ChitownBBQ Posts: 72
    Sacrilige (sp?) time here - not a BGE suggestion.

    We use buffalo chuck to make the best stroganof you've ever tasted...in the crock pot.

    Venison, buffalo, elk - all SO lean that they're easy to (and a real shame) to dry out. They marinate & sear nicely, however. I just checked & didn't have pics from the 10 or so elk filets I egged a while back.

    I guess you could dutch oven the stroganof on the egg for some smoky goodness.

    :P
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  • Rascal
    Rascal Posts: 3,923
    On a second note, you probably should check out Sarah Palin's web site. I hear she's pretty good at trimming & tenderizing them cuts of tough meat (watch out, Joe)!
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  • BENTE
    BENTE Posts: 8,337
    here you go:::

    Buffalo, Roast, Chuck, Thirdeye

    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.


    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)



    Procedure:
    1 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

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Hot Stuff
    Hot Stuff Posts: 82
    .
    .
    you might want to try a google search for "cooking buffalo meat" ..... there are quite a few sites devoted to this endeaver, such as the one below .....

    http://www.reluctantgourmet.com/buffalo_meat.htm
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  • FrankC
    FrankC Posts: 416
    Thanks for advice, so far...I'm thinking slow roasting, indirect until about 135 or so, then into the DO with some beer and veggies. How does that sound??

    fc
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  • BENTE
    BENTE Posts: 8,337
    sounds great take some picks ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • gdenby
    gdenby Posts: 6,239
    The recipes I've read often use some fruits with bison because of the slightly sweet flavor it usually has. I've used both beer and sweet red wine, and the wine was more to my liking. I've also cooked with various fruits, such as apples, dried cherries & currants, and, (almost fruit) grape jam.
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  • Ike Witt
    Ike Witt Posts: 195
    Whole foods in Austin carries a large selection of buffalo. i checked their website and they have several buffalo recipes. hope this helps

    best
    allen

    wholefoodsmarket.com
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  • FrankC
    FrankC Posts: 416
    Thanks for all of the advice...I think I'm going to use this recipe, and of course, do the roasting on the egg.

    http://www.recipezaar.com/221234

    fc
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