Text 4043, 72 rader
Skriven 2013-08-30 07:27:46 av Dave Drum (1:261/38)
Ärende: Chile 3825
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoke Roasted Top Round of Bison
 Categories: Game, Bbq, Chilies, Sauces
      Yield: 8 Servings

      3 lb Bison top round
     24 oz Dark beer *
    1/4 c  Soy sauce
      2 oz Balsamic vinegar
      2 lg Garlic cloves; minced
      2 tb Worcestershire sauce
      1 ts Hot sauce

  Special Equipment 3 chunks hardwood or fruitwood - soaked
  overnight

  * Since this is a dark beer call - substitute a half and
  half mix of beef stock and mushroom broth if not using
  beer. OR - use a strong chicken stock with the mushroom
  broth.

  In a large bowl mix all of the wet and dry ingredients.
  Place Buffalo in bowl and cover. Place in the refrigerator
  and marinate for 72 hours. Remove Bison from fridge and pat
  dry with paper towels prior to placing on the grill, leave
  on counter at room temperature while fire is being prepared.

  Place charcoal in a pyramid shape and light with either
  lighter fluid, electric starter or chimney starter. When the
  coals turn gray place them to one side of the grill. Add an
  additional 12-15 briquettes to the hot coals. The Buffalo
  will be cooked using the indirect method. Place an aluminum
  pan filled with hot water next to the coals. Spray the grid
  with a non-stick spray and let grid heat over the hot coals.
  Place the meat above the water pan on the heated grid. At
  this time add one of the wood chunks. Cover the grill, place
  bottom vents 3/4 open and top cover vent 1/2 open. You will
  need to add lit charcoal to the hot coals, approximately
  8-12 briquettes every hour, so using a chimney starter would
  work best for this. At that time you can also add another
  chunk of wood. Use wood in moderation, a nice even smoky
  flavor will enhance the meat and not over power it! Cook for
  approximately 2 1/4 hours or 45 minutes per pound. The
  cooking temperature should be about 275øF.

  This method of indirect cooking this particular recipe has
  a purpose. Bison cooked in this manner will transform the
  finished product into a very tender, smoky and succulent
  entree.

  Remove the Bison and let sit for 20 minutes prior to
  slicing.

  NOTES : I suggest using hardwood lump charcoal to fuel the
  fire and a wood with character to flavor it such as Pecan,
  Alder or Maple. Rare is the choicest way to serve this
  beast, if it is well done you might as well toss it in the
  garbage and start over.

  Recipe By: The Barbeque Man - on the Prairie Sportsman Show

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... There nothing as American as a French chef from the Bronx - Susan Heller

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)