So one of the cooks here at work brought me a gorgeous Buffalo Cross Rib roast as a thank you for all the good Que I've brought him.
I want to do this thing justice but I'm truly unsure at what I'm doing when it comes to Buffalo I know its a leaner meat than beef so I don't want to dry it out.
Any pointers???
I want to do this thing justice but I'm truly unsure at what I'm doing when it comes to Buffalo I know its a leaner meat than beef so I don't want to dry it out.
Any pointers???