Bison chucks

[SmokinEdge]

Some Colorado raised bison chucks. SPG seasoning, I’m-a going to kettle these with just a little mesquite and try to finish like beef at around 195* we shall see how it goes. Most likely will wrap them at some point. Great marbling but still venison.

 

[smokerjim]

They look good, hopefully they'll turn out great for ya

 

[tx smoker]

Those look fantastic!! Please let us know how they turn out.

Robert

 

[pushok2018]

First and only time I had bison stake was 6 years ago when I attended my nephew wedding.... I wish I had more chances to enjoy bison's stakes....

 

[DRKsmoking]

They have been selling Bison in my local Sobeys store. Have not had the chance yet.

I'm watching your process and finished look and your opinion
They look like fine slabs of meat

David

 

[normanaj]

Very much looking forward to seeing the finished product.

 

[Brokenhandle]

I'm in for the ride too! They look tasty!

Ryan

 

[SmokinEdge]

3 hours in at 250* and we are IT of 160* these are 1 pound pieces, so not a big lift.

 

[DRKsmoking]

Nice color and just big enough for a big hoagie roll .

Cant wait to see these plated up

David

 

[SmokinEdge]

Slipped in 1kg of sausage I whipped up with Colorado Pueblo green chile.

 

[motocrash]

Coming along nicely.

 

[DRKsmoking]

Slipped in 1kg of sausage I whipped up with Colorado Pueblo green chile.

Those look nice , Do you have a recipe for them , when your not in the middle of cooking supper
Thanks

David

 

[thirdeye]

Standing by for the finish....


It's kind of funny but if I had to pick my favorite cut of Bison it would be............
............ Burger! I have access to about every cut, but I just like the versatility, and the price point. It's great in meatloaf, meatballs, hamburger steak etc.

 

[TNJAKE]

Heck yeah bud gonna be delicious. Waiting for the finish

 

[TNJAKE]

Standing by for the finish....


It's kind of funny but if I had to pick my favorite cut of Bison it would be............
............ Burger! I have access to about every cut, but I just like the versatility, and the price point. It's great in meatloaf, meatballs, hamburger steak etc.

And chili

 

[Gonna Smoke]

Come on Edge, you're killing me. I'm still hanging around, though...

 

[TNJAKE]

 

[SmokinEdge]

Left over briquettes from the snake are piled and readied for the sear of shrimp, sausage and maybe chucks. Stand by guys.

 

[SmokinEdge]

The plate.
Bison chuck, green Chile sausage, ravioli filled with cheese and spinach, covered in a butter wine baby Bella wine and cream sauce. Enjoy. It is fantastic.

 

[DRKsmoking]

Great looking plate of food

David