This is the photo I presented.
It was started the night before making a great macaroni salad. You have to spend some time chopping up some veg first.
Celery, dill pickles, onion, fresh pineapple (added 3X more after this pic), carrot, and green onion.
This is a large amount finished but it is so good it will was gobbled down in no time.
Now for the Bison ribs. I have never had these before but know the best way I like making pork and beef ribs. They are just in the middle size wise between the two and are pretty lean. I will use my best methods for the way I like them. A little on the spicy side but not enough to take over the flavor of the meat.
It was covered in mustard. It will not effect the taste but allow the rub to hold onto the meat. It is covered in cyan pepper and chili pepper then a heavy coat of a brisket rub. It was left in the fridge overnight.
The next day it was placed in the smoker at 225* for 3 1/2 hours. It was turned a few times and sprayed with butter, apple juice and an Achiote paste and oil mix.
At this point it was at an internal temp of 150* and ready to be finished on the Santa Maria pit BBQ.
After running charcoal in a chimney starter I added lots of Red Oak chunks and Hickory splits to get a decent fire going.
About 20 minutes in and the ribs were done as well as a couple of Elk medallions. Why not.
The display was used with a few Dollar Tree patriotic items added. I did not make the egg bread but it was from a great bakery that we were at a few days before and when I saw it I had to add it. This was just another fun cook and the competition was well above what I made and well deserved in the wins. I look forward to the future competitions with fellow home cooks.
It was started the night before making a great macaroni salad. You have to spend some time chopping up some veg first.
Celery, dill pickles, onion, fresh pineapple (added 3X more after this pic), carrot, and green onion.
This is a large amount finished but it is so good it will was gobbled down in no time.
Now for the Bison ribs. I have never had these before but know the best way I like making pork and beef ribs. They are just in the middle size wise between the two and are pretty lean. I will use my best methods for the way I like them. A little on the spicy side but not enough to take over the flavor of the meat.
It was covered in mustard. It will not effect the taste but allow the rub to hold onto the meat. It is covered in cyan pepper and chili pepper then a heavy coat of a brisket rub. It was left in the fridge overnight.
The next day it was placed in the smoker at 225* for 3 1/2 hours. It was turned a few times and sprayed with butter, apple juice and an Achiote paste and oil mix.
At this point it was at an internal temp of 150* and ready to be finished on the Santa Maria pit BBQ.
After running charcoal in a chimney starter I added lots of Red Oak chunks and Hickory splits to get a decent fire going.
About 20 minutes in and the ribs were done as well as a couple of Elk medallions. Why not.
The display was used with a few Dollar Tree patriotic items added. I did not make the egg bread but it was from a great bakery that we were at a few days before and when I saw it I had to add it. This was just another fun cook and the competition was well above what I made and well deserved in the wins. I look forward to the future competitions with fellow home cooks.
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