Bison Chuck Roast

[classicrockgriller]

Any suggestions? This is not wild, it is production Bison, says it all natural.

[hal4uk]

I dunno...  But I'm waiting to see what you do with it!
Where did you get it?

[classicrockgriller]

From a Bison Chuck Roast Store.

[hal4uk]

Oh.  Silly me.

[SouthernSmoked]

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

[KyNola]

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.

[GusRobin]

Send it to me.  (well, YOU were the one to ask!!!)

[KevinG]

Only thing I've got for it is kebobs.

[classicrockgriller]

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.

[GusRobin]

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.

[BuyLowSellHigh]

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?

[BuyLowSellHigh]

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

[classicrockgriller]

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.

[BuyLowSellHigh]

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.

[BuyLowSellHigh]

One more from Oleson's .. Tips for Cooking Bison

http://www.olesonsfoods.com/images/Cooking_Tips.pdf