Comments on: Where the buffalo roam http://getyourgrillon.net/2007/03/13/where-the-buffalo-roam/ All the Hot You Can Handle Fri, 05 Dec 2008 01:41:42 +0000 http://wordpress.org/?v=2.0.4 by: Michael Laybourn http://getyourgrillon.net/2007/03/13/where-the-buffalo-roam/#comment-2999 Tue, 08 May 2007 18:49:15 +0000 http://getyourgrillon.net/2007/03/13/where-the-buffalo-roam/#comment-2999 Your site is the best I've seen of about 30 sites. I live in Mendocino County CA and there is a bison ranch nearby in Lake County where I buy my bison. The 1st time I bought the meat at the ranch, I asked about how to cook it. The lady said she just fried it in olive oil and salt and pepper. So I did. It was so delicious, I went back to get more. This time I did the salt & pepper and on another piece tried my own beef rub, which I won't BBQ beef without. I couldn't believe it! I liked the plain old salt and pepper piece better. Then I BBQ'd some steaks with salt n pepper and once again, totally delicious. What I've learned is to be very careful with spices when cooking bison. Even burgers are fine with just salt n pepper. I've got a brisket now to try on the BBQ and all the sites I've seen treat it like beef, except to cook the bison slower and lower. Any thoughts about my brisket? Your site is the best I’ve seen of about 30 sites. I live in Mendocino County CA and there is a bison ranch nearby in Lake County where I buy my bison. The 1st time I bought the meat at the ranch, I asked about how to cook it. The lady said she just fried it in olive oil and salt and pepper. So I did. It was so delicious, I went back to get more. This time I did the salt & pepper and on another piece tried my own beef rub, which I won’t BBQ beef without. I couldn’t believe it! I liked the plain old salt and pepper piece better. Then I BBQ’d some steaks with salt n pepper and once again, totally delicious.

What I’ve learned is to be very careful with spices when cooking bison. Even burgers are fine with just salt n pepper. I’ve got a brisket now to try on the BBQ and all the sites I’ve seen treat it like beef, except to cook the bison slower and lower. Any thoughts about my brisket?

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