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Bison Ribeyes and Flank

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  • JoeSousa
    Club Member
    • Sep 2016
    • 978
    • Spokane, WA
    • Weber 22" (4 of them)
      Weber Ranch
      Weber 26"
      SNS Kettle
      PK Grill (40+ years old)
      Weber Jumbo Joe
      Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
      Slow n' Sear XL (2)
      Slow n' Sear

      http://completecarnivore.com is my site

    Bison Ribeyes and Flank

    I am getting down to the last of the bison I ordered a couple weeks ago. So far I have had bison burgers, smoked bison short ribs, and bison tri tip. Today it was time for the bison ribeye and flank.

    Cooked these on my PK with a chimney of lump flipping every 20-30 seconds. Since bison is much leaner than beef I was shooting for about 5-10 degrees lower than what I would do with the same beef cuts. 120 for the ribeyes and 125-130 for the flank.

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    Here is the flank

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    And the ribeye

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    Served with a few potato wedges and a couple pieces of broccoli. 2 is the minimum I have to take to 1. not get yelled at and 2. be an example for the kids.

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    I have never really had bison other than a burger years ago. Overall I have to say I loved it. Definitely a different taste than beef but not different enough to be gamey or anything like that. It is a bit more mineraly and a bit sweeter. The overall flavor is much more complex than beef too. All the cuts I had were excellent but the flank and ribeye were awesome. Can't wait to eat more bison!.


  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4498
    • Stockholm, Sweden

    #2
    Cool, thanks for sharing! I’ve never had bison, but would love to try.

    Comment

    • DavidNorcross
      Club Member
      • Nov 2017
      • 2217
      • Virginia
      • SNS Kamado
        Weber Summit S-670
        Camp Chef FTG 600
        Camp Chef Escape

        Old Hickory Knives
        More Cast Iron than I care to admit

      #3
      Looks great. Love Bison meat. You are correct, need to cook to a lower internal temp. Great job!

      Comment

      • bbqLuv
        Club Member
        • Jan 2020
        • 1457
        • Milwaukie, OR

        #4
        Meat and taters do look edible. Real Edible. Like eat now edible. Excuse me I have to go put some meat on the grill now.

        Comment

        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10034
          • Kansas Territory
          • Grills / Smokers
            *********************************************

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            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
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            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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            Weber 26.75, $199 NFM clearance !!!
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            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
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            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
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            Accessories:
            *********************************************
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            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #5
          Loves me some bison, we grow em here!

          Looks like ya did yers some justice, nice job!

          Yup, definitely some sweetness there...

          Comment

          • barelfly
            Club Member
            • Dec 2017
            • 1431
            • New Mexico
            • Smokin-It 3D
              Weber Kettle with an SNS
              Masterbuilt kettle that I call the $30 wonder grill
              Bullet by Bull Grills gasser
              Anova WiFi sous vide machine
              Thermoworks Thermapen and Chef Alarm

            #6
            That flank looked great! I’ve had a bison ribeye once, it was great as well!

            Thanks for sharing!

            Comment

            • smokin fool
              Club Member
              • Apr 2019
              • 2249
              • Mississauga, Ont

              #7
              10-4 I've had Bison burgers on a few occasions years ago.
              Hard to find but very tasty.
              There was a farm raising Bison over in western Ontario don't know if he's still around or not.

              Comment

              • Jfrosty27
                Club Member
                • Mar 2020
                • 1295
                • Muskego, WI
                • Current cookers:
                  Rec Tec RT700 "Bull" pellet cooker
                  Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
                  Weber Genesis 3 burner gas grill w/ rotisserie
                  Charbroil Grill2Go gas grill
                  Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
                  Onlyfire rotisserie kit for 22" kettle
                  Weber Smokey Joe
                  SnS Deluxe
                  Vortex
                  The Orion Cooker convection cooker/smoker (two of them)
                  Blackstone 17" griddle
                  Joule Sous Vide circulator

                  Favorite beer: Anything that's cold!
                  Favorite cocktail: Bourbon neat

                #8
                Man! Looks like you absolutely nailed that cook. I've only had bison burgers, twice I think, and both times they were over cooked and dry. Those steaks look juicy! Nice work pitmaster.

                Comment

                • Huskee
                  Administrator
                  • May 2014
                  • 15578
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Smokers / Grills
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                    • Brinkmann cabinet charcoal smoker (repurposed)

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                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
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                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #9
                  Beautiful shots! Nicely done. (Notice I didn't say "well done")

                  Comment

                  • klflowers
                    Club Member
                    • Sep 2015
                    • 3671
                    • Tennessee

                    #10
                    Beautiful! I have only had bison burgers, but they were good. Better half is not that adventurous though, so I'll have to get some and cook it for one at some point.

                    Comment

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                    2021 Meat-Up In Memphis Canceled

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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