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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-12-2013, 05:41 AM   #1
jimbonelson
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I was given a bison roast, any tips on how to cook this woud be great.
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Unread 09-12-2013, 06:09 AM   #2
HeSmellsLikeSmoke
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A smoker is just a smokey oven. Just cook it like an oven roasted piece of meat.

Here are several recommended recipes from The Bison Council.

http://thebisoncouncil.com/bison-recipes
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Unread 09-12-2013, 06:14 AM   #3
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I think Tatonka Dust would be fitting!
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Unread 09-12-2013, 07:19 AM   #4
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What cut of roast? How thick/weight? I would smoke it to medium rare with a liberal (mostly salt & pepper) brisket rub then rest it and reverse sear it for some color. Cut thin against the grain. I used to get bison back home in PA (there was a bison ranch a couple of miles from me) but haven't cooked it in a long time. I'm looking forward to seeing what you do with it.
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Unread 09-12-2013, 07:22 AM   #5
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about 2 inches thick, maybe 3 pounds,
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Unread 09-12-2013, 07:31 AM   #6
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Whatever you have will be analogous to a cow pretty much, just MUCH leaner. How much it weighs or how thick it is doesn't matter. You wouldn't cook a chuck roast the same way you would a sirloin tip, for example.
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Unread 09-12-2013, 07:38 AM   #7
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So assuming it is "pot roast" and not a prime rib or tri-tip... I still would do it as I mentioned. If you don't like medium rare, of course medium is an option (any more done than that and you might as well do it in the slow cooker ) In all seriousness, you might want to smoke it for flavor and then slow cook it with some vegetables and liquid until fall apart fork tender.
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Unread 09-15-2013, 09:48 PM   #8
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My father in law raises buffalo and eat buffalo quite often. Slow n low is perfect for buffalo meat as it is quite lean in fat content.
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