You are also helping to re-establish sustainable prairie grazing with
the bison.

JJ

wrote:
>
> On Thu, 15 Apr 2004, Bubbablue wrote:
>
> > notbob > wrote in message news:<Vzvfc.147989$JO3.88757@attbi_s04>...
> > > ["Followup-To:" header set to alt.food.barbecue.]
> > > >
> > > > What's the big deal about buffalo burgers?
> > >
> > > The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
> > > its astonishing ability to go from juicy and tender to old saddle leather in
> > > about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.
> > >
> > > nb
> >
> > It's popular here partly because it's local (although the beef is
> > too), partly because it's different, but mostly because it's low-fat.
> > It's about the same price as beef - ie. one-tenth the cost of fish.
> >
> > I wouldn't cook bison of any kind over dry heat. I'd even think twice
> > about grilling burgers. Bison responds very well to marinating and
> > braising; for some strange reason, bison is better in French country
> > cooking than beef.
> >
> > wd40
> >
>
> We grill bison burgers nearly every week with no problem --
> taste is a little "sweeter" than beef.
>
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
> Katherine Becker "As god is my witness
> I thought turkeys could fly"
> NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP
>
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^