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BBQ Bison
Started by
BC9696
, Sep 29 2009 05:56 PM
12 replies to this topic
#1
BC9696
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Big Shooter
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Posted 29 September 2009 - 05:56 PM
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.
1.jpg 27.88K
9 downloads
2.jpg 17.71K
8 downloads
1.jpg 27.88K
9 downloads
2.jpg 17.71K
8 downloads
#2
PredatorMaster
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Big Kahuna
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Posted 29 September 2009 - 06:13 PM
#3
Braz
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Formerly know as Alpenliter
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Posted 29 September 2009 - 08:29 PM
Wow, that sure does look and sound great.
Handmade Calls by Braz
"Suppose you were an idiot. And suppose you were a member of Congress.. But I repeat myself."--Mark Twain
"Suppose you were an idiot. And suppose you were a member of Congress.. But I repeat myself."--Mark Twain
#4
BullsEye
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Big Kahuna
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Posted 29 September 2009 - 10:38 PM
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.
#5
scdave
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Squirrel Shooter
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Posted 30 September 2009 - 08:44 AM
Dang that sounds good!!
#6
Jason
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Posted 30 September 2009 - 09:07 AM
That looks good!!!
#7
BC9696
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Big Shooter
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Posted 30 September 2009 - 12:39 PM
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.
#8
jawbreaker
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Big Shooter
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Posted 30 September 2009 - 06:16 PM
you should have plenty of that pretty soon. are you getting excited?
#9
BC9696
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Big Shooter
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Posted 30 September 2009 - 09:39 PM
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...
#10
Robs223
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Shooter
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Posted 01 October 2009 - 10:37 AM
WOOOOOOOOOW looks amazing!!!!!!!!!
KILLEM ALL, LET GOD SORTEM OUT!!!
#11
mac
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Posted 01 October 2009 - 11:57 AM
I gotta stop looking at these posted recipes before I have lunch else I'll want to just go out and gorge myself!!!
Mac Daddy"Lock, Stock and Two Smokin' Barrels"
#12
peeker seeker
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25-06 shooter
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Posted 03 October 2009 - 08:19 PM
That look great and I bet it tasted great ![:roflmao3[1]:](http://www.californiapredatorsclub.com/public/style_emoticons/default/roflmao3[1].gif)
Reach out to are fury friends . Use a 25-06 If runs swims or flies ,IT CAN BE DEEP FRIED OR MADE INTO A PIE mmm mmmm ANIMALS IT'S WHATS FOR DINNER. Beeman air...25-06, 223, 7mm- 08 ,7mm Rem mag .Beaman 8 cats 0. Keeper of 2 Border Collie Heelers
#13
BC9696
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Big Shooter
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Posted 03 October 2009 - 08:56 PM
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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