Suggestion - use a good hardwood lump charcoal to fuel the fire and a flavorful wood such as Apple, Pecan, Alder or Maple to flavor the smoke for this recipe. Remember that Bison should be only cooked to Rare / Medium Rare at most.

3 pound roast Top Round cut Bison
3 - 8 oz bottles of your favorite dark beer
1/4 cup soy sauce
2 ounces balsamic vinegar
2 cloves of garlic chopped fine
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce

In a large zip lock type bag mix all of the wet and dry ingredients completely
Place Bison in bag and remove as much air as possible.
Place in the refrigerator and marinate for 72 hours.
Remove Bison from fridge and zip lock bag.
Pat dry with paper towels prior to placing on the grill
Let the roast sit loosely covered on a platter and warm to room temperature on the counter while fire is being prepared

Start coals using a chimney type starter.
Once the coals are ready and in grill 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, open the bottom vents to about the 3/4 open position and open the top vents to about the 1/2 open position

You will need to periodically add some additional charcoal to the hot coals (about 8-12 briquettes every hour - so using a chimney starter would work best for this.)
 
You may also need to add additional wood chucks. Make sure you use the wood in moderation; you want a nice even smoky flavor that will enhance the meat and not over power it.
 
Cook the roast for approximately 2 1/4 hours or 45 minutes per pound. This based on a cooking temperature of about 275 degrees

This method of indirect cooking the roast in this recipe has a specific purpose. The Bison cooked in this manner will be transformed into a very tender, smoky and succulent treat!

Remove the Buffalo, cover with aluminum foil and let sit for 20 minutes prior to slicing.

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Tags: BBQ, Bison, Buffalo, Roast

This entry was posted on Friday, February 1st, 2008 at 3:36 pm and is filed under Bison, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.