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General Buffalo cooking

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  • General Buffalo cooking

    I've been doing a bit of BBQing lately and here are a few tips I've come across. I hope they are helpful.

    Grilled Buffalo Steak
    This grilled buffalo steak recipe is simple to follow. If you haven’t tried buffalo, you’re in for a treat. It is just as hearty and flavorful as beef, but is much leaner.
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Yield: Serves 4
    · 4 buffalo steaks
    · ¾ cup red wine
    · 1/3 cup olive oil
    · 4 cloves garlic, minced
    · 1 teaspoon onion powder
    · ½ teaspoon salt
    · ¼ teaspoon black pepper
    Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in refrigerator for 4-8 hours. Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks onto grill and cook for 4-6 minutes per side. Remove from heat and serve.
    Grilling tips:
    If you have a grill that tells temperature, keep it down! Or let the coals die down some. Don't put lean bison meat in the flame. If you are using a piece of meat that needs a long time to cook, keep the temperature low and use a recipe that includes a marinade, barbecue sauce, or other basting liquid. Lean meat is dry to begin with. You need to baste frequently.

    There is no such thing as tough bison meat, only improperly instructed cooks. Although buffalo meat is similar to beef, it needs to be prepared and cooked differently. You will find that you can interchange bison meat most of your favorite beef recipes if you follow a few basic instructions.
    Individual cuts of buffalo meat appear identical to beef, except in color. Prior to cooking, bison meat is dark red -- almost red brown. This coloring is due to the fact that buffalo meat does not marble (produce fatty white streaks through the meat) like beef, and to the fact that preservatives are not used to make the meat look artificially red.
    Trim your bison meat of all perimeter fat. If there is any visible fat, cut it off. Do not cook the fat. Remember, slow and low is the key to cooking lean meat. You may cook buffalo to the same doneness that you like in beef. We recommend rare to medium. No promises are made for well done (totally destroyed) steaks or roasts! Overcooked buffalo meat will bring you the same result as other meats that are over overcooked -- something nearly as palatable as roofing shingles.
    The best oven temperature is at 275 F. Preheat your oven. To insure the most desirable results, use a meat thermometer. In general, you can plan on the roast taking the same amount of time or less than beef would at higher temperature. Bison, with no fat, cooks more quickly, so check on it. Bison cuts suitable for roasts are rib steaks and roasts, tenderloin, and sirloin roasts.
    Crock Pot Cooking:
    Very slow, moist heat works especially well with the less tender cuts of meat such as the chuck. The best way is to use a crock-pot or a slow cooker. Let it cook all day. With the moist, slow cook method, you don't have to worry about over cooking. You can cook it until it falls apart. Use the low setting on your crock pot. The fore shank, brisket, and stew meat are also well suited to this cooking method.
    Pan Fry, Pan Broil, or Braise:
    First, turn the heat down! You can use a standard beef recipe but watch the temperature. If you use high heat with bison, use it only for a very, very short time such as searing, then watch the cooking time. Bison cooks much faster than beef.
    Broiling :
    Move your broiler rack farther away from the heat than you would for beef, about two to five inches. Broil as you would beef but shorten the cooking time. Turn the steaks a few minutes sooner. Rib steaks, tenderloin, and T-bone steaks are scrumptious this way.
    Stir Fry:
    Stir-fry is an excellent method for cooking bison. Cut the meat into small strips or cubes. Be sure to use just a drop of olive oil or a polyunsaturated oil just to coat the pan. Remember, bison cooks quickly, so be sure to have your stir fry vegetables ready to toss in the wok. Heat the oil only enough to sear the meat, tossing it quickly around, then add your other ingredients. Proceed as the recipe follows, but keep the heat down. The short cooking times makes stir fry an even more excellent meal option.

  • #2
    Thanks SpiritTurtle! I eat a lot of buffalo - so I'm always interested in how people prepare it!



    • #3
      I would like to eat more buffalo but its so dang expensive here. The buffalo burgers that are served in restaurants here and there must be overcooked and at too high a temp, cuz most are TOUGH!

      I have some buffalo ribs that I might cook this weekend -BRONTOSAURUS ribs!! But yeah..low and slow is the key! is what it is...


      • #4
        Mmmmmmmmmm Buuuufffffaaaallooooooo Aaaaaarrrrrrrgggggggggghhhhhhhhhhhhh


        • #5
          Nice one took me a minute....busy day here, Thanks


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