*  Exported from  MasterCook  *
                      Smoke Roasted Top Round of Bison
 Recipe By     : The Barbeque Man™ seen on the Prairie Sportsman Show 
 Serving Size  : 8    Preparation Time :2:30
 Categories    : Game
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Buffalo -- Top Round Cut
   24      ounces        Beer Dark Variety
      1/4  cup           soy sauce, low sodium
    2      ounces        balsamic vinegar
    2      large         garlic cloves -- minced
    2      tablespoons   Worcestershire sauce
    1      teaspoon      hot sauce
    3      chunks        hardwood or fruitwood -- 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
 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. Ask Chauncey
 how good this was.
 NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood
 with character to flavor it such as Pecan, Alder or Maple. Rare is the
 choicest way to serve this beast, if it is well done you might as well toss it
 in the garbage and start over.