Brined buffalo steaks. Very tender, and juicy for as lean as the meat was.
I'm going to start brining more. May even include it in vacuum packing.

Steve

Nice idea. I think the world of buffalo. Very dark and rich. Find a way to make it tender and you have one of the best.

Brining is the only way to prepare a pork shoulder for BBQ in my book.

On Fri, 12 Nov 2010 14:15:18 +0000, Gorio
> wrote:

>Nice idea. I think the world of buffalo. Very dark and rich. Find a way
>to make it tender and you have one of the best.

How about beefalo?

-- Larry

On 2010-11-12, > wrote:

> wrote:
>
>>Nice idea. I think the world of buffalo. Very dark and rich. Find a way
>>to make it tender and you have one of the best.
>
> How about beefalo?

Same, same. Overcook it and it's shoe leather.

We used to have beefalo burger cook-outs all the time, where I worked,
there being a beefalo ranch jes down the road. Great taste, but keep
it on the rare-ish side.

nb

On Fri, 12 Nov 2010 12:02:04 -0500, wrote:

> On Fri, 12 Nov 2010 14:15:18 +0000, Gorio
> > wrote:
>
> >Nice idea. I think the world of buffalo. Very dark and rich. Find a way
> >to make it tender and you have one of the best.
>
> How about beefalo?
>
They are hybrids and fertile. http://en.wikipedia.org/wiki/Beefalo
I've never seen it packaged commercially. Have you ever tasted it?

--

Never trust a dog to watch your food.

On Nov 12, 1:50*am, "Steve B" > wrote:
> Brined buffalo steaks. *Very tender, and juicy for as lean as the meat was.
> I'm going to start brining more. *May even include it in vacuum packing..
>
> Steve

In what did you brine, and for how long? Please & Thanks~~Nan

Thinking of cooking on the Kamado, more than inside.