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8 servings
suggest servings
| 3 | pounds | buffalo meat | top round cut |
| 24 | ounces | beer, dark | |
| 1/4 | cup | soy sauce | low sodium |
| 2 | ounces | balsamic vinegar | |
| 2 | cloves | garlic | minced |
| 2 | tablespoons | worcestershire sauce | |
| 1 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 3 | chunks | hardwood ashes | soaked overnight |
In a large bowl mix all of the wet and dry ingredients.
Place Buffalo in bowl and cover.
Place in the refrigerator and marinate for 72 hours.
Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared.
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter.
When the coals turn gray place them to one side of the grill.
Add an additional 12-15 briquettes to the hot coals.
The Buffalo will be cooked using the indirect method.
Place an aluminum pan filled with hot water next to the coals.
Spray the grid with a non-stick spray and let grid heat over the hot coals.
Place the meat above the water pan on the heated grid.
At this time add one of the wood chunks.
Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open.
You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this.
At that time you can also add another chunk of wood.
Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it!
Cook for approximately 2 1/4 hours or 45 minutes per pound.
The cooking temperature should be about 275 degrees.
This method of indirect cooking this particular recipe has a purpose.
A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree.
Remove the Buffalo and let sit for 20 minutes prior to slicing.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 494mg | 21% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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When most people think of Kiwifruit, they start to dream about a tropical paradise. A place where the palm trees sway, the beach boys play and sunscreen is a necessity....
I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.
Quick and easy, this savory dish is made with beef round steak, mushrooms and egg noodles.