Any suggestions? This is not wild, it is production Bison, says it all natural.
I dunno... But I'm waiting to see what you do with it!
Where did you get it?
From a Bison Chuck Roast Store.
Oh. Silly me.
I'm thinking ::) Pulled Bison Bbq sammies :-\ Humm! No that works, Pulled Bison BBQ Sandwiches! ::) ;D :)
Sounds Good...
...Wait, Wait, WAIT! what about just low and slow with some vegetables for a tasty meal!
No, No, No...
I give up, leaving this one to you! :) ;) :D ;D
I would think it will be extremely lean. Bison typically doesn't have as much fat as beef. Traegerize that bad boy. Show it who's boss.
Send it to me. (well, YOU were the one to ask!!!)
Only thing I've got for it is kebobs.
One though was making medallions out of it.
Slices about 1/4" raw and pound thin.wrap around slice of onion, jala, cheese and then wrap that with bacon.
I have made beef chuck roast as follows:
Mix 8 0z of Masterpiece Steakhouse marinade, 2 oz Jack Daniels (-original recipe included bourbon)
Stick roast and marinade in zip bag and marinade in fridge for a min of 8 hrs.
When done marinading take roast out and apply rub. (Save marinade)
I used a rub made of:
1 Tbsp black pepper
1 tbsp Smokey Mesquite Seasoning mix
4 tbsp dark brown sugar
Throw in smoker at 225F with wood of choice (i used hickory)until IT is 150* (about 20 min per lb). Mop with marinade about every 1/2 hr.
Came out fork tender. I sliced didn't pull. Used a small pan to cartch drippings and made a gravy type sauce. Everyone loved it and wants me to do it more often.
If it's good farm raised bison, it should be leaner than beef but have a very good beef like taste - no gaminess. Beef chuck is typically ~20 fat, I believe bison is around half to two-thirds that. Cook until just tender enough. Since it likely has less internal fat, it will tend to seem drier if cooked well. . A few thoughts --
treat as some of the leaner chuck cuts, but add fat in the construction somehow (your bacon idea is a good one, barding would be good if you can manage it.
bison burger or fatty with added pork or beef fat
bison chili (or other stew favorite), but don't overcook - just until the meat is tender, could put some smoke on that chuck before turning it into chili.
How big?
Did a quick search - came up with this as a good site. Have no clue if it's any good, but a quick perusal looks decent.
http://www.bisonbasics.com/recipes/recipes.html
2 1/2 lbs (was all that I could afford) ;D
Actually it was the biggest I could find.
Thanks for the suggestion and links.
I have a rub under review that I might try on it.
Took me a few because I couldn't remember the name, but I found it ...
Before TX I lived in MI for 12 years. MI has a bunch of buffalo / bison ranches. The unfriendly beasts do well in MI's climate, even in the UP. Whenever I got up north (Traverse City, Charlevoix) I would try to by Oleson's Food Store. It's a localfamily owned group of grocery stores that been in business I think forever and they specialize in Buffalo, they have their own branded line of buffalo meat and sausages. I believe they have their own buffalo farm/ranch. Here's a link to their website.
http://www.olesonsfoods.com/home.html
They even publish their price list
http://www.olesonsfoods.com/images/Buffalo_Price_List.pdf
I haven't cooked with any buffalo in over 15 years, since I left MI.
One more from Oleson's .. Tips for Cooking Bison
http://www.olesonsfoods.com/images/Cooking_Tips.pdf
The pkg said fat= 5.3 .....verses 17 .5 for beef, but
the cholesterol is twice as much as beef for a 4oz piece?
1 4oz piece of Bison = 42% of you daily value, but has no trans fat.
This is from North America Bison Co-op
http://tenderbison.ndnatural.com/Nutrition.aspx
PULLED BISON BBQ
Ingredients:
5-6 lbs. Bison (consider 2 shoulder roasts)
Instructions:
Place bison in Dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250o until meat is tender and falls apart (8-10 hours). Drain off liquid. Pull the meat apart and place in bbq sauce in a large pot. Mix thoroughly. Reheat at low temperature until hot. Enjoy!
BBQ Sauce:
2 cups ketchup
2 tbsp Worcestershire sauce
¼ c honey
¼ cup cider vinegar
3 tbsp Gulden's mustard
¼ c dark molasses
1/4 cup of Emeril's kicked up Bam-B-Q sauce
Mix all ingredients and pour over meat.
Serving Suggestion: Serve on warm, toasted deli rolls.
Dang CRG, you just hit it. That recipe is essentially braising the bison. Think about Caney's Cowboy braise for brisket. Mix that up and braise that Bison in your Traeger. 250 still equals low and slow.
Caney's Bison Gold! Oh yeah... You can't go wrong with that.