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BC9696

BBQ Bison

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Brushed with extra virgin olive oil & melted butter, sprinkled with monteal seasoning and flash grilled at high heat for four minutes, removed from heat and wrapped in foil for 15 minutes, tossed back on the grill at 300 degrees for 10 more minutes to finish, cut into 1" ribeyes steaks and this is the result. OMG! It melts in your mouth! I just had a tastebudgasm.post-3-1313334749.jpg post-3-1313334756.jpg

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Wow, that sure does look and sound great.

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Buffalo is some good meat! I had some dry aged buffalo steaks a while back and that is some good eating for sure!!! Your making my mouth drool.

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The challenge with lean game meat is to not overcook it. If you put the spurs to it for the four minutes, (fully enveloped in flames) which sears and seals in the juices, then let it rest (wrapped in foil) and kinda let the outside sorta cool off while the heat penetrates and THEN finish it off 10 minutes later (still wrapped in foil)...you end up with a perfect med-rare evenness throughout the meat rather than being more done on the outside and redder in the middle. Overcook it and it becomes rubber fast. I trim the ends for the dogs...they like their meat any way they can get it...rare to burnt.

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Not really...at least, not yet. Too much on my plate to focus on it yet. 18 hr days take their toll. Maybe in another month...

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I gotta stop looking at these posted recipes before I have lunch else I'll want to just go out and gorge myself!!!

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Cannot deny it. I love bison, much more than beef. Bison is redder in color than beef because of the immense amt of iron in it. If it looks raw, it is rare...if it looks rare, it is medium rare. If it looks medium rare...you overcooked it and screwed the pooch.

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