BBQ Brethren "Buffalo" Throwdown!
- Thread starter bigabyte
- Start date
deguerre
somebody shut me the fark up.
The I Took My Meds Buffalo Roast
Well Alright! I wound up marinating the shoulder roast over night (well, two nights...) and decided to cook it at a low temp - 220 - and bringing the grill up to 300 to finish. I put it directly over the coals to sear at the end when the IT was 130. Cooked some taters with the roast (Mini Yukons coated in EVOO) and grilled some zukes and mini onions - also coated in EVOO but with cracked black pepper and Todd's Dirt. Sliced it thin - about 1/4 inch - at the end. It was farkin' good! Not as tender as the strip steaks of course, as expected since it was a shoulder, but I'm very glad I decided to treat it like a very thick steak and not a roast. Here's the pics.
Redhot bought these little onions just for me.
Plated. Yum!
Well Alright! I wound up marinating the shoulder roast over night (well, two nights...) and decided to cook it at a low temp - 220 - and bringing the grill up to 300 to finish. I put it directly over the coals to sear at the end when the IT was 130. Cooked some taters with the roast (Mini Yukons coated in EVOO) and grilled some zukes and mini onions - also coated in EVOO but with cracked black pepper and Todd's Dirt. Sliced it thin - about 1/4 inch - at the end. It was farkin' good! Not as tender as the strip steaks of course, as expected since it was a shoulder, but I'm very glad I decided to treat it like a very thick steak and not a roast. Here's the pics.
Redhot bought these little onions just for me.
Plated. Yum!
High Q
is one Smokin' Farker
Great looking steak Guerry. Doneness looks perfect.
bigabyte
somebody shut me the fark up.
Looks perfect!
flyingv4me
Full Fledged Farker
That next to last pic of just the sliced meat and taters is amazing!
deguerre
somebody shut me the fark up.
Took your advice on the reverse sear and rare end of medium rare so it's your fault.:-D
The zukes and onions were VERY flavorfull.
Redhot
is Blowin Smoke!
After looking at the pix of my cook again I found one I like way better for the TD. The color is more true to what it actually looked like. So will you use this one instead Chris? Pretty Pleeeease?:becky:
Redhot
is Blowin Smoke!
Hey Guerry, you forgot to mention that kickin' gravy you made with the left-over marinade!
deguerre
somebody shut me the fark up.
Hey Guerry, you forgot to mention that kickin' gravy you made with the left-over marinade!
Forgot the marinade recipe too...
3/4 cup EVOO
6 tbs soy sauce
2 tbs Worcestershire sauce
1/4 cup wine vinegar
2 1/2 tbs lemon juice
1 tbs mustard powder
1 tbs black pepper
1 1/2 tsp dried parsley
1 tbs minced garlic
For the gravy
Reduced the marinade by boiling/simmering to about 1/2 and removed some of the oil at this point then added some heavy cream - just added while simmering til it looked and felt right.
Last edited:
deguerre
somebody shut me the fark up.
Hey Chris! Like Michele, I found another better pic for the TD entry. Pretty pleeeeeeease? :becky:
You can actually make out an itty bitty smoke ring...
You can actually make out an itty bitty smoke ring...
---k---
is One Chatty Farker
Oohh. That is a good pic!
bluetang
somebody shut me the fark up.
Gotta do a roast now, that looks great deguerre! Perfect doneness:-D
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Militant83
is one Smokin' Farker
If i can find something good around here i might have to enter this one
deathamphetamine
is one Smokin' Farker
reject reel
some pics that didn't make the cut:
some fork pron
some pics that didn't make the cut:
some fork pron
bigabyte
somebody shut me the fark up.
Any pics that did make the cut?:becky:
Tango Joe
is one Smokin' Farker
Well, I thought that I would try this throwdown since I was fortunate enough to find a place just down the road a piece which had buffalo hanger steak 'in stock'. Marinated the steaks in some Guinness, soy, molasses, garlic & spices.
Grilled it up, playing it be 'ear' as I have never prepared this cut before.
Put some onions & green chiles on the grill...
Layered a ciabatta roll with the chile & onion, sliced hanger and it was getting close to a Dagwood!
Pretty good eats!
This one's a keeper!
Just in time too!
Grilled it up, playing it be 'ear' as I have never prepared this cut before.
Put some onions & green chiles on the grill...
Layered a ciabatta roll with the chile & onion, sliced hanger and it was getting close to a Dagwood!
Pretty good eats!
This one's a keeper!
Just in time too!
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