Smoke Roasted Top Round Of Bison
3 pounds Buffalo -- Top Round Cut 24 ounces Beer Dark Variety 1/4 cup soy sauce, low sodium 2 ounces balsamic vinegar 2 large garlic cloves -- minced 2 tablespoons Worcestershire s...
Ingredients
- 3poundbuffalo -- top round cut
- 24ouncebeer dark variety
- 1/4cupsoy sauce, low sodium
- 2ouncebalsamic vinegar
- 2large garlic cloves -- minced
- 2tablespoonworcestershire sauce
- 1teaspoonhot sauce
- 3chunks hardwood or fruitwood -- soaked overnight
Directions
- 1
3 pounds Buffalo -- Top Round Cut 24 ounces Beer Dark Variety 1/4 cup soy sauce, low sodium 2 ounces balsamic vinegar 2 large garlic cloves
- 2
Place Buffalo in bowl and cover
- 3
Place in the refrigerator and marinate for 72 hours
- 4
Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is b
- 5
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter
- 6
When the coals turn gray place them to one side of the grill
- 7
Add an additional 12-15 briquettes to the hot coals
- 8
The Buffalo will be cooked using the indirect method