HELP! Grilling Buffalo Meat?

[Amnorix]

A friend of mine is getting a bunch of buffalo meat for free (no clue how or why), and I'm going to be grilling it up for a get-together this Saturday. I'm not bad on the grill, but hardly the master some are here. Typically I either buy a pre-made marinade in a bottle from the store, or mix one myself from some recipes I have, and then I grill it up, but I'm only familiar with regular beef, not buffalo.

So I'm open to any and all thoughts and suggestions, but at the very least:

1. can I use a "regular" beef marinade for buffalo, or is the flavor so different I should do something different. I've never even tried eating buffalo meat (it's not common around here to say the least), so I'm completely clueless.

2. any tips on how to grill it, if significantly different from grilling regular beef. I know he's getting steak tips, steaks and sausages, but I'm not sure what, exactly, I'll be grilling. Probably at least tips and sausages.

[FlaChief58]

Salt, pepper, garlic powder & fire

[mikeyis4dcats.]

be careful, it is much leaner than beef, and will be less forgiving. I'd suggest if possible having it left as a roast and then cutting steaks from it rather than grilling as steaks.

[jiveturkey]

be careful, it is much leaner than beef, and will be less forgiving. I'd suggest if possible having it left as a roast and then cutting steaks from it rather than grilling as steaks.

What he said.

[Fish]

My stepmom's family raises buffalo for meat. It's super lean, so any cooking will have to take that in consideration. Cook it low temp. Don't cook it past med. rare. Overcooking will dry it out and taste nasty. Do everything you can to keep it moist.

You can use whatever you normally use for beef to marinate/season.

For grilling, my old man usually cooks it like a steak. Sears both sides for a minute or two, then cooks low till the center is med rare.

I'd really recommend cooking some for yourself before trying to serve others. It's hard to gauge how done it is, because it doesn't really change color and consistency like beef steak does. Just try to experiment first.

[Donger]

A friend of mine is getting a bunch of buffalo meat for free (no clue how or why), and I'm going to be grilling it up for a get-together this Saturday. I'm not bad on the grill, but hardly the master some are here. Typically I either buy a pre-made marinade in a bottle from the store, or mix one myself from some recipes I have, and then I grill it up, but I'm only familiar with regular beef, not buffalo.

So I'm open to any and all thoughts and suggestions, but at the very least:

1. can I use a "regular" beef marinade for buffalo, or is the flavor so different I should do something different. I've never even tried eating buffalo meat (it's not common around here to say the least), so I'm completely clueless.

2. any tips on how to grill it, if significantly different from grilling regular beef. I know he's getting steak tips, steaks and sausages, but I'm not sure what, exactly, I'll be grilling. Probably at least tips and sausages.

Unless you like rare, don't. It's too lean. Roast it in the oven

[FlaChief58]

For grilling, my old man usually cooks it like a steak. Sears both sides for a minute or two, then cooks low till the center is med rare.


This

[cosmo20002]

A friend of mine is getting a bunch of buffalo meat for free (no clue how or why), and I'm going to be grilling it up for a get-together this Saturday. I'm not bad on the grill, but hardly the master some are here. Typically I either buy a pre-made marinade in a bottle from the store, or mix one myself from some recipes I have, and then I grill it up, but I'm only familiar with regular beef, not buffalo.



This sounds very suspicious, that's all I'm saying.

[CrazyPhuD]

#1 tip...when grilling your meat never forget the swiss cheese!

[sedated]

I don’t have a ton of experience with buffalo meat, but I know has drastically less fat. It won’t shrink when you cook it, and if you are doing anything involving grinding (making sausage/burgers), you will want to add some fat or they will turn out dry. For this reason, while I would never marinate beef steaks, I would marinate buffalo steaks using an oil-based marinade. The steaks will cook fast and you will have to be very careful to not dry them out.

I think the most common uses are low-temp stews/roasts that will keep the meat moist or burgers where another form of fat can be incorporated. I would imagine steaks are a risky proposition.

[Dayze]

brine it, then roast.

[Amnorix]

Unless you like rare, don't. It's too lean. Roast it in the oven

brine it, then roast.


I'm a seat-of-my-pants griller, and not the best. I'm also no fan of rare meats. Roasting seems like a potentially better option as I can do that in the oven, and have precise temperature/time controls.

How long and what temp?

Found a marinade online:

• 4 buffalo steaks
• 3/4 cup red wine
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon onion powder

I'll need to adjust the amount (as I may be doing tips instead of steaks, not sure yet), but that recipe sound decent? It's at least easy (which is a huge plus in my book).

[Amnorix]

This sounds very suspicious, that's all I'm saying.


This particular buddy is quirky. I'm pretty much operating on the principle that if I ask no questions he will tell me no lies...

[Dayze]

I'm a fan of interesting ingredients in a marinade or brine; that sounds good to me (the red wine).

[Donger]

Wait. Why are we giving amino good advice?

[Bwana]

Unless you got it from Africa it's bison. It going to be a lot leaner than beef
So go light on the heat.

[Bwana]

Side note posting with a phone is a pain in the ass.

[Dayze]

I'd go low and slow, and remove when it feels like medium rare, maybe even slightly before. let it rest for a good 15 minutes minimum. It'll cook a little more as well while sitting there.

[bevischief]

Go join this site http://thesmokering.com/forum/index.php.

[Dayze]

Side note posting with a phone is a pain in the ass.

LMAO

[Donger]

Unless you got it from Africa it's bison. It going to be a lot leaner than beef
So go light on the heat.

That's correct. My son goes nuts when people visit and go, "oh look! Buffalo!"

[Donger]

Side note posting with a phone is a pain in the ass.

I just called Amno amino... LMAO

[Just Passin' By]

I just called Amno amino... LMAO

You have an acid tongue.

[Chaunceythe3rd]

Salt and pepper, sear over high heat for a couple of minutes per side then remove from grill when meat thermometer registers 135. Let it rest for 10 minutes, spoon some lemon butter on top and enjoy.

[Fire Me Boy!]

Add fat any way you can.

[allen_kcCard]

Inject with antifreeze, eat raw, win.

[Dante84]

If its a roast, smoke that shit.

[Gonzo]

It's a bitch if you don't really watch it. It'll dry out and get tough as jerky.
Marinate in a teriyaki maybe? At any rate, cook low and slow.

[Fire Me Boy!]

It's a bitch if you don't really watch it. It'll dry out and get tough as jerky.
Marinate in a teriyaki maybe? At any rate, cook low and slow.

Or just make jerky. I'll bet it makes great jerky.

[Saul Good]

This sounds very suspicious, that's all I'm saying.

It's like a scene from My Blue Heaven.

[Fire Me Boy!]

It's like a scene from My Blue Heaven.

Would you like to try a vanilla bran oat crunchie?

[Earthling]

There used to be a Bison Burger joint about 100 miles from my town and I stopped and got one every time I passed through. I've never had it any other way. Mighty tasty...

[Moon§hiner]

I did Buffalo T-bones for Thanksgiving a couple years back. Used A-1 garlic rub, seared on grill, put on low and moved to non burner side for 10 minutes and other than the price, best t-bone I have had.

[Just Passin' By]

This is an excellent time to practice your skills with using only half the grill. Fire that grill up full blast, turn off half the burners, move the steaks over the shut down burners, complete the cooking on the unlit side.

Don't overcook.

[Moon§hiner]

This is an excellent time to practice your skills with using only half the grill. Fire that grill up full blast, turn off half the burners, move the steaks over the shut down burners, complete the cooking on the unlit side.

Don't overcook.

That's the way I do ribs on the grill. I have a wide 3 burner and keep the ribs on the 2 non burning side. Cook for around 5 hrs and falling off the bone tasty. I loathe going to a friends house and seeing a squirt bottle by the grill to keep the chicken from burning.