Gnomatic Posted November 21, 2015 Report Share Posted November 21, 2015 My first cook on my KK was Pepper Stout Beef, which I had yet to try. Turned out great. If liked it with beef, I knew I'd love it with bison.(yes I'm a big fan of bison meat) I went out and procured this beautiful bison chuck roast from a local bison farm. About a 2.5 pounder. To season it, I kept things pretty simple - rubbed it w/ oil and coated w/ 50/50 kosher salt and coarse ground black pepper. With the KK humming along at 250F with coffee char and a few hunks of cherry wood, set up with the deflector for indirect, it was time to put this bad boy on the cooker. A few hours later ... At this point the roast was at about 165F. I chopped up a red onion along with an orange bell, and tossed in a 1/2 size aluminum catering pan. After pouring in a Guinness, I put in the roast in the pan and topped off with some fresh chopped garlic. Sealed the pan with aluminum foil and finished on my KK until the bison hit ~200F. After pulling .. No fancy plated pics here, LOL. This Pepper Stout Bison got loaded up on plates, bowls, and sandwiches and disappeared in a flash. If you have a source for bison in your area, I recommend giving this a try! 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 21, 2015 Report Share Posted November 21, 2015 Looks really good. Quote Link to comment Share on other sites More sharing options...
kjs Posted November 21, 2015 Report Share Posted November 21, 2015 Nice looking cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 21, 2015 Report Share Posted November 21, 2015 Nice - never had bison before. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 21, 2015 Report Share Posted November 21, 2015 Gnomatic, sounds and looks delicious:) I probably should buy 2 bottles of Guinness, one for the roast and one for me. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 22, 2015 Report Share Posted November 22, 2015 My local butcher carries bison, so I will have to add this to the "upcoming cooks" list. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 22, 2015 Report Share Posted November 22, 2015 Very nice!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 22, 2015 Report Share Posted November 22, 2015 Very yummy looking! I like the color of the gravy too. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted November 22, 2015 Author Report Share Posted November 22, 2015 Nice - never had bison before. I really got turned on to bison after having a slab of bison prime rib during a visit to Jackson Hole, WY about five years ago. Absolutely incredible flavor. After returning home, I did some digging and found local sources of bison and have been eating it fairly regularly since. Flavor wise, its very, very similar to beef, just a bit stronger. By stronger, I don't mean gamey or anything like that. I describe it as a beefier-beef flavor. Bison is much leaner that beef(also much healthier), and matters a lot when cooking steaks. A bison steak is much less forgiving than beef. Even if slightly overcooked, a bison steak will get VERY tough. Cooked right though, its delicious. If you can find some bison, give it a shot! Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 22, 2015 Report Share Posted November 22, 2015 Awesome bison cook Gnomatic. Being from Wyoming where bison is common, I have had quite a bit of it and your description is perfect. Actually I am from Cody Wyoming and we all know the moniker of the gentleman who founded that town! After moving to Oregon I feared our buffalo eating days were over, but our local Freddy's carries Durham Ranch (Wright, Wyoming) bison so they must be distributing it fairly widely. Thanks for the inspiration to go look for a few steaks! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 23, 2015 Report Share Posted November 23, 2015 (edited) I've seen bison burgers in the store but that's about it. A pepper stout bison/beef cook would be a great candidate for the Sear Then Low-n-slow Then Braise technique. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited November 23, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
