This month, we're taking a traditional Hungarian dish, goulash or gulyás, that's typically enjoyed by households all around Central Europe and making it barbecue-friendly! Fun fact: gulyás means 'herdsman' or 'cowboy'. So, feel free to channel your inner nomad when cooking this badass barbecue bison dish.
Barbecue Bison Goulash
Ingredients:
- 2 Tbsps. Wildly Delicious Smoked Oil (Maplewood)
- 2 lbs. of Ground Bison
- 1 Tbsp. Jealous Devil Beef Rub
- 2 Tbsp. KOSMO'S Q Texas Beef Dry Rub
- 1 Onion finely diced
- 2 Tbsps. Minced Garlic
- 2 ½ Cups Beef Broth
- 12 oz. can Tomato Sauce
- 2 x 15 oz. cans of Diced Tomatoes, undrained
- 1 x 15 oz. can of Kidney Beans
- ½ cup Blues Hog Original Barbecue Sauce
- 1 ½ Tbsps. Chili Powder
- 1 Tbsp. Oregano
- 1 Tbsp. Italian Seasoning
- 1 Tsp. Salt
- ¼ Tsp. Cayenne
- ½ Tbsps. Cocoa Powder
- 2 Tbsps. Worcestershire sauce
- 2 Cups Elbow Macaroni *see note*
*Note: You can use uncooked Macaroni and as told in Step 8(a) OR you can cook it separately and add in as described in Step 8(b).
Directions:
STEP 1: Set your grill for 300°F - we'll be using one of our favourite grills, the Yoder Smoker.
STEP 2: Place a large cast iron pan in your grill and let it get nice and toasty while it preheats.
STEP 3: After it's reached temperature, add some Oil to the pan.
STEP 4: Next, add your Ground Bison and make sure to break it up, so it's not stuck together in a big block of meat.
STEP 5: Time to add the flavour. Season the bison with Jealous Devil Beef Rub and KOSMO'S Q Texas Beef Dry Rub.
STEP 6: Add your Diced Onion and Minced Garlic to the mix. Gently stir and cook that beauty up until the meat is no longer pink and has a nice brown colour.
STEP 7: Add the remaining ingredients into a separate large pan: Beef Broth, Tomato Sauce, Diced Tomatoes, Kidney Beans, Chili powder, Oregano, Cumin, Salt, Cayenne, Diced and Seeded Jalapeno, Cocoa Powder, and Worcestershire Sauce. Mix all of that goodness up evenly and then add the cooked Bison.
STEP 8(a): After the ingredients are mixed in the large pan, place it back on your grill and continue to cook it until half the liquid gets reduced. Next, add and cook the Elbow Macaroni until they're made al dente and the remaining moisture has been reduced. After this, you should be left with a thick, chili-like mixture.
- If you don't know what "reducing" a liquid or al dante means, check out our blog about all the Top 29 Essential Chef Terms by clicking here.
OR
STEP 8(b): Reduce until liquid has almost evaporated and then add in the Elbow Macaroni that has been cooked separately. Make sure you mix well and cook the mixture for approximately five more minutes to ensure the whole dish is evenly heated. You wouldn't want cold pasta with your freshly cooked bison!
STEP 9: Add any of your favorite toppings such as Shredded Cheese, Pickled Jalapeño, Fresh Red Onion, Mustard, Sour Cream, Green Onions, any thing else you'd like to make this dish your own!
Like smoking? Here are some recommendations to try:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
