Then it was over cooked. Virtually no fat on bison. Gets chewy real quick.
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What's going on the smoker/grill today?
- Thread starter 81433AD
- Start date
OK, it was at the Waverly Hotel.....
And?
If it was chewy, it was over cooked. If it goes much over 140 internal temp, it's going to be chewy. Medium rare if you dare.
I use leggs bar-b-Que seasoning it usually with there sausage seasoning,a friend that cooks in the cook offs that normally places told me it’s all he uses.its all I use also,pork chicken,and beef.
That's all i used most of the time. A.C, Leggs Blend 107
Legg's doesn't sell anything that isn't good. I like this when I smoke butts. All of their blends are top notch and they make a TON of different seasonings.
Yes sir, buy it by the case and save or get someone to go in and half it up, you can save some big bucks.
I dry brine almost everything I smoke. Cover liberally with whatever seasoning and let it sit in the fridge for a minimum of 24 hours. Wouldn't do it any other way. Well, maybe one other way. Green label Dale's and Allegro are the only wet brines I do, but never for smoking, only grilling.
