Bison  Roast
 
Step    Oven Temperature    Internal Product Probe Temperature
Cook   225-degrees             115-degrees
Hold    140-degrees             145-degrees
 
Often we see and hear about barbequing versus grilling with most people differentiating the two as direct-heat and indirect-heat cooking. Well, I would submit that barbequing really is a method of low & slow. The method many barbeque experts employ is with dry smoke heat. We prefer a sealed-chamber Alto-Shaam, see their web site at www.alto-shaam.com. This method does not use a circulating fan, nor does it have a “draft” of smoke which drys out the meat. Our process locks in all the natural moisture and juices without the need to “mop” the meat with sauces and the like. When we use smoke we select from various varieties of hard-and fruit-woods and blend them to our recipes. The smoke is generated directly within the oven and there is no fan to dry out the meat. All our recipes are slow & low with all the flavor locked-in!