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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-06-2007, 11:55 AM
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#1 |
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On the road to being a farker
Join Date: 05-08-07
Location: Kewanee,Illinois
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Bison in the smoker......
There's a guy that raises bison in my area and he gave me what looks to be chuck roasts. About 5# each. I'd like to throw them in the off-set this weekend, but i've never did bison before. I assume it's like beef and similar on time and temp. Also, what wood would work well with it? Has anyone here ever did bison before? Any input will be greatly appreciated.
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"The truly intelligent man always fights for the lost cause,realizing that all others are mere effect." Char-griller Smokin Pro;Mutant homemade Off-set smoker;WSM;RFUDS(Real-Farking-Ugly-Drum-Smoker). "All we're really doing is making cheap meat taste expensive."-Ted, Black Kettle BBQ "Anyplace is within walking distance,if you have the time." -- Steven Wright |
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11-06-2007, 12:00 PM
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#2 |
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is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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Do one at a time. That way if the first doesn't work out, you have a chance to tweak the process.
Is there much fat on them? |
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11-06-2007, 02:03 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I’ve never done bison either, the major concern I would have is that I understand that it is very lean… You may end up basting more often or even go with a water pan to keep the moisture up….
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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11-06-2007, 02:12 PM
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#4 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I believe Third Eye is the man when it come to bison. Shoot him a PM if you do not get want you're looking for.
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www.facebook.com/BarkinDawgsBBQCatering |
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11-06-2007, 03:57 PM
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#5 |
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Full Fledged Farker
Join Date: 06-22-07
Location: St. Petersburg, FL
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I've cooked bison a few times... steaks and roasts... not in the cooker but in more traditional ways. It is much leaner than a chuckie. I did the roast in a slow cooker with broth and a wine reduction which came out amazingly good. I would think you'd want to do more to keep the meat moist... possibly an injection would help.
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11-06-2007, 07:15 PM
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#6 |
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Full Fledged Farker
Join Date: 05-30-07
Location: West Chester,Oh
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Yea, Bison is really lean. I don't think it would do very well slow and low like pork butts or even beef roasts.
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--Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue) |
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