Yesterday I pulled a pack of bison meat that weighed about 1.5 pounds out of the freezer and was destined for jerky. This morning it was thawed so I salt and peppered both sides and then smoked it for 5 hours at 225F. After it was done smoking I brushed BBQ sauce on it and charred both sides on the gas grill.
Into a pan I emptied two cans of Bush's grilling beans and added one sautéed onion, a splash of hot sauce, about an ounce of bourbon and the diced up bison meat that was cut to about 3/4 inch pieces. Covered the pan with foil and baked it for 2 hours at 300F.
Man oh man were they good!
