“Every once in a while I’ll splurge and buy some buffalo.”
We just bought 4 lbs. of buffalo hamburger last Saturday from a local rancher and will be throwing it on the grill today.
Any tips on grilling, spices, etc.? Planned on using some Mesquite or hickory chips for a little smoke, mix in a little Sage and fresh garlic. Don’t want to ruin it at $7.50 a pound.
Thanks
buffalo hamburger....that stuff can be quite dry same as grass fed beef. Do not overcook and it might be best to brush it with oil before putting on the grill. To supply more fat. To keep it moist. I use olive oil.
Just saying but this meat can be ruined by too much time on the fire
Being a Texan I always opt for mesquite. It gives a very special taste to any bar=b=q.
I’d keep the spices down. You want to be able to taste that expensive meat for what it is.
Being a Texan I always opt for mesquite. It gives a very special taste to any bar=b=q.
I’d keep the spices down. You want to be able to taste that expensive meat for what it is.
“Any tips on grilling, spices, etc.? Planned on using some Mesquite or hickory chips for a little smoke...”
When we grill we often use hickory nuts, the inner part of the nut, not the shell. We crack this before throwing it on the grill. We have one of the ‘Tru-InfraRed’ grills that is friendly to doing it that way. It is a Charm-Glo. Lowes and Home Depot both have them, but Home Depot’s is an exclusive design that we think is a lot better...(if anyone wants to know)
About 15 years ago when I lived in Tennessee I found a small butcher shop south of Nashville that often had both buffalo and beefalo available. Reasonably priced too. We enjoyed both from that butcher, and one of the reasons we raised beefalo here for a short time, while we were able to do so.