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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Smoke Roasted Top Round of Bison   
    Categories: Game, Bbq, Chilies, Sauces, Beer   
         Yield: 8 Servings   
       
         3 lb Bison top round   
        24 oz Dark beer *   
       1/4 c  Soy sauce   
         2 oz Balsamic vinegar   
         2 lg Garlic cloves; minced   
         2 tb Worcestershire sauce   
         1 ts Hot sauce   
       
     Special Equipment 3 chunks hardwood or fruitwood - soaked   
     overnight   
        
     * Since this is a dark beer call - substitute a half and   
     half mix of beef stock and mushroom broth if not using   
     beer. OR - use a strong chicken stock with the mushroom   
     broth.   
        
     In a large bowl mix all of the wet and dry ingredients.   
     Place Buffalo in bowl and cover. Place in the refrigerator   
     and marinate for 72 hours. Remove Bison from fridge and pat   
     dry with paper towels prior to placing on the grill, leave   
     on counter at room temperature while fire is being prepared.   
        
     Place charcoal in a pyramid shape and light with either   
     lighter fluid, electric starter or chimney starter. When the   
     coals turn gray place them to one side of the grill. Add an   
     additional 12-15 briquettes to the hot coals. The Buffalo   
     will be cooked using the indirect method. Place an aluminum   
     pan filled with hot water next to the coals. Spray the grid   
     with a non-stick spray and let grid heat over the hot coals.   
     Place the meat above the water pan on the heated grid. At   
     this time add one of the wood chunks. Cover the grill, place   
     bottom vents 3/4 open and top cover vent 1/2 open. You will   
     need to add lit charcoal to the hot coals, approximately   
     8-12 briquettes every hour, so using a chimney starter would   
     work best for this. At that time you can also add another   
     chunk of wood. Use wood in moderation, a nice even smoky   
     flavor will enhance the meat and not over power it! Cook for   
     approximately 2 1/4 hours or 45 minutes per pound. The   
     cooking temperature should be about 275ºF.   
        
     This method of indirect cooking this particular recipe has   
     a purpose. Bison cooked in this manner will transform the   
     finished product into a very tender, smoky and succulent   
     entree.   
        
     Remove the Bison and let sit for 20 minutes prior to   
     slicing.   
        
     NOTES : I suggest using hardwood lump charcoal to fuel the   
     fire and a wood with character to flavor it such as Pecan,   
     Alder or Maple. Rare is the choicest way to serve this   
     beast, if it is well done you might as well toss it in the   
     garbage and start over.   
        
     Recipe By: The Barbeque Man - on the Prairie Sportsman Show   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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