As with any bison meat, make sure that you do not overcook it. It is so much leaner than beef that you need to be very careful about drying it out. If you take this roast off when the internal temperature hits 135 degrees you should be at medium rare.
- 1 cup espresso style coffee
- 1/2 cup finely chopped onion
- 1/4 cup brown sugar
- 3 Tablespoons soy sauce
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 Teaspoon cayenne
- 1/2 teaspoon cinnamon
- 3-4 pound bison roast
Place all the ingredients in a bag including the bison. ‘Burp’ the air out of the bag and let the roast sit in the marinade for 2-3 hours at room temperature.
Ask your assistant to turn on your barbecue and warm it up for five minutes. Remember, if your barbecue needs more than five minutes to warm up – there’s probably something wrong with it.
Skewer the roast. Be as careful as possible to keep the meat balanced on the spit. The more balanced you keep your roast, the easier it is on your rotisserie motor.
Tighten the rotisserie forks with a pair of pliers so they do not loosen while the roast is turning. Put the roast on the barbecue. If you have a dedicated rear rotisserie burner like in the picture you should leave all the bottom burners ‘off’. In order to create extra moisture in the barbecue you can add some liquid to the drip pan underneath the roast. We added a mixture of fruit juice and water.
Check the internal temperature of your roast periodically. When our roast hit 135 degrees we took it off the barbecue. That took about an hour. Again, you do not want to overcook bison.
Foil and ‘tent’ your roast for approximately ten minutes. During these ten minutes the internal temperature of your roast will actually increase. Make sure to factor this extra ‘cooking’ time into your process. Slice as thin as possible and enjoy.
Yum, yum. The coffee in this recipe gives the outside of the roast a delicious, rich, smoky taste. Don’t forget to reward your assistant for all of his/her valuable help.