3 Amazing Ways To Serve Bison & Celebrate Alberta

Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing his three unique Tri-Tip recipes to help celebrate Alberta BISON in our July, Barbecue’N Across Canada recipe series.

This July, we’re bringing the bold, rich flavours of Alberta straight to your table with a series of mouth-watering recipes that celebrate our province’s iconic Noble farm-raised bison. Raised on Alberta’s open prairies, Nobel Bison offers a lean, hearty alternative to beef, and we’re showcasing it in three unforgettable ways, each recipe deeply rooted in local pride and smoky, summery goodness.

We begin with a Bison Tri-Tip Pastrami, cured and smoked with a peppery crust, sliced thin and stacked high for a deli-style experience with Alberta soul. Perfect for sandwiches or charcuterie boards, it brings an old-world tradition to our western wilds.

Next, we slow things down with a Bison Tri-Tip Brisket Style—low and slow on the Yoder Smoker, rubbed with several awesome Canadian spices, and rubs. Tender, juicy, and bursting with deep smoky notes, this dish is ideal for backyard BBQs or long weekend feasts.

For something a little spicier, our Bison Skirt Steak Tacos deliver zesty, flame-grilled flavor. It’s a quick-cooked dish perfect for summer nights and pairs beautifully with bold, smoky tones.

To start this recipe adventure off, we raise a glass to Alberta’s Own: Legendary Smoked Caesar Cocktail, a tribute to its 1969 invention in Calgary. Featuring smoked vegetables, bold Clamato, and if you choose a locally infused vodka, this drink wraps up our bison-themed journey with a spicy, smoky salute.

Cheers to Alberta!

INGREDIENTS: ALBERTAN STYLE BISON TRI-TIP PASTRAMI

• 1 Tri-Tip (2lbs)

BRINE:

• 3.7 Liters Water (15.5 Cups)
• 1 1.2 Cups Brown Sugar
• 5 Tbsp Salt (fine sea, Kosher)
• 3 tsp #1 Prague Powder (pink/curing salt – sodium nitrite) (This recipe calls for Prague Powder #1. No other curing agent can be substituted. No Prague Powder #2, Tender Quick, or saltpeter. Chemically, they are all different.)
• 1 Tbsp Whole Black Peppercorns
• 4 tsp Whole Coriander Seeds
• 1 ½ tsp Yellow Mustard Seeds
• 1 Tbsp Whole Pink Peppercorns
• 1 tsp Whole Fennel Seed
• ½ Cinnamon Stick
• ½ tsp Chili Flakes
• 4 Whole Cloves
• 2 Bay Leaves
• 1 Tbsp minced Garlic
• Double Ace’s Pastrami Rub
• ½ tsp Mustard Powder
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 Tbsp Kreiser Barbecue SPG+
• 2 Tbsp. Heath Riles Beef Rub Seasoning
• 2 Tbsp Kosmos Q Cow Cover Seasoning
• 4 Tbsp Dark Side of the Grill Mel-Toro

DIRECTIONS: Albertan-style Pastrami Tri-Tip

This recipe will require you to make ahead and let it cure in the brine for 7 days, depending on the weight of your tri tip.

Day 1-7 Curing Time:

1. Mix all of the brine ingredients together in your choice of container.
2. Add your tri-tip and keep it submerged fully for 7 days. Agitating once a day.
3. Once your meat is cured, you’re ready to move to the coating stage.

Day 7-8 Coating:

1. Remove the tri-tip from the brine and pat completely dry.
2. Coat completely with the spice rub and place it on a rack over a tray; refrigerate overnight.
3. The next morning, bring the tri-tip to room temperature, and now you're finally ready to smoke!

Day 8 Smoking:

1. Preheat your smoker to 250°F
2. Insert your temperature probe into the thickest part (set for internal alarm of 162°F)
3. Place your tri-tip on the top rack of your smoker.
4. Smoke until you’ve reached your internal temperature of 165°F
5. When the tri-tip reaches 165°F (mine took 2 ½ hours), remove it from the smoker.
6. Increase the pit temperature to 300°F.
7. Pour 2 cups of water into a deep disposable pan, then place a cooking rack over it. Put the tri-tip on the rack, making sure it's not sitting in the water. Cover the pan with saran wrap, then foil and seal tightly (We are steaming like in New York). 
8. Set the probe temperature to a new internal temperature of 205°F.
9. When the pastrami is ready, remove the pan from the smoker and allow the pastrami to rest for 30 minutes in the sealed pan before slicing it into thin slices against the grain.

Enjoy your hard work, you’ve earned it.

*CHEF NOTES: I love homemade smoked pastrami as Pastrami Reuben with sauerkraut, melted Swiss, and thousand island or Russian dressing. Yes, I know Reubens were originally made with corned beef, but there's no rule that you can't make one from pastrami, it's called a Racheal. Also, I know you’re supposed to use marble Rye, my local bakery was out, so I used sourdough, and it was fantastic.

INGREDIENTS: BRISKET-STYLE ALBERTA BISON TRI-TIP

• 1 Bison Tri-Tip
• Prairie Smoke and Spice Bovine Brine
• 2 Tbsp Prairie Smoke and Spice Ancho Coffee Seasoning
• 2 Tbsp Smoke’s Brisket Black Seasoning
• 4 Tbsp Premium Rendered Wagyu Beef Tallow

DIRECTIONS:

1. Preheat smoker to 235°F.
2. Mix your bovine brine and get ready for injection.
3. Prepare your tri-tip if needed by removing the fat cap and silver skin.
4. Grab a disposable pan and inject your tri-tip, and let it sit for 4-6 hours in the fridge. Pour the excess brine over.
5. Next, remove from the pan and pat dry. 
6. Apply your seasonings.
7. Add your probe and set for an internal temperature of 135°F.
8. Place on top rack of your smoker and smoke for 2-4 hours, depending on size (to have the bark set and formed to your liking).
9. Hit 350°F
10. Place one heavy-duty foil sheet on flat surface and put a few dollops of the beef tallow on the foil and place tri tip over top, then a few more dollops of tallow on top of the tri tip.
11. Tightly wrap it, then wrap again in butcher paper and place it back on the smoker.
12. Set probe temperature to a new internal of 205°F and cook for another 1-2hours
13. Once the internal temperature hits, remove and place in The Meat Swaddle to hold until ready to cut (wait about 45 minutes to an hour)

Slice and enjoy!

ALBERTA BISON SKIRT STEAK TACOS

INGREDIENTS: Marinade

• ⅓ Cup Lime Juice
• ¼ Cup Pineapple Juice (no sugar added)
• 2 Tbsp Worcestershire sauce
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Garlic (minced)
• 2 tsp Smoke’s Cherry Chipotle Seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp SPG 
• 1 tsp Smoked Paprika
• ½ tsp Chili or Red Pepper Flakes
• ¼ Cup Cilantro (chopped)

INGREDIENTs: Bison Skirt steak

• 1 x 1.5 – 2lb Bison Skirt Steak
• 1 Tbsp Oil (Canola or Vegetable)
• 4 Tbsp Blues Hog Rita’s and Fajitas
• 4 Tbsp Smoke’s Cherry Chipotle
• 4 Tbsp SPG
• ½ White Onion (diced)
• Pickled Red Onions
• Cilantro (for topping)
• Optional:
• 1 Large Poblano Pepper (ribs and seeds removed)
• 2 Bell Peppers (Red, Orange, Yellow, or Green) – depending on your preferences.
• Guacamole, Salsa, Salsa Verde, Sour Cream, Black Beans, Rice, Mexican Inspired Street Corn, Tomatoes, Lettuce, Cheese.

DIRECTIONS: MArinade

1. Combine Ingredients in a large shallow bowl or a Ziplock bag.
2. Add Bison Skirt Steak (already trimmed with silver skin removed)
3. Refrigerate for at least 6 hours (best to overnight)
4. Remove from refrigerator at least 30 minutes before grilling.

DIRECTIONS:

1. Preheat grill to medium–high heat 
2. Prepare your tri-tip if needed by removing the fat cap and silver skin.
3. Place skirt steak on grill and cook 3-5 minutes per side (or to your liking). Internal temperature 125°F – 135°F for medium rare-medium
4. Remove from grill and let sit for up to 7 minutes (tent with foil if needed)
5. Grill your veggies using the Brander Pan Pal, or Brander T-Topper Grill Pan to ensure the best flavour and results (season with SPG and/or your favorite BBQ seasoning)
6. Slice skirt steak against the grain into thin slices (I use an angle as well)
7. Top your taco with whatever you like and however you enjoy it!

INGREDIENTS: SMOKED BLOODY CAESAR

• Smoked Ice *Recipe Below*
• ½ lb. Tomatoes, quartered (Roma is best)
• 1 Cup Clam Juice
• ½ Cup Mott’s Clamato – the Works 
• 2 Limes
• 2 Lemons 
• ½ White onion, quartered
• ½ Cucumber (not peeled, and halved) 
• 3 Cloves garlic (minced)
• 1 Tbsp Olive Oil
• 2 Tbsp Smoke’s Cherry Chipotle Seasoning
• 1 ½ Tbsp Kreiser Barbecue SPG (Salt, Pepper, Garlic)

DIRECTIONS: Smoked Bloody Caesar

1. Preheat smoker to 235°F.
2. Mix your seasonings in a small bowl until well combined.
3. Place the tomatoes, onion, lemon, lime, cucumber, and garlic on a baking rack.
4. Coat with olive oil and your mixed seasonings.
5. Place the baking rack on your top rack of the smoker and smoke for about 35 minutes (until
6. Remove and allow to cool at room temperature
7. Add vegetables to your blend and process well. Next, add your tomato juice, and continue to blend. Slowly add your clam juice. Once everything else is well combined, finally add your clamato juice.
8. Once blended, strain into a container and discard the pulp that remains. Repeat once more. Finally, before moving to a dispensing bottle, strain for a 3^rd time.

*CHEF NOTE: This will keep for up to 4 days, and use 1-2oz of the smoked Caesar juice in your Caesar drink (Smoke and clam juice is strong)

DIRECTIONS: dressing up your ceaser 

This is the fun part, you can go wild or mild. Here is my go-to ingredient list

• Worcestershire Sauce
• Celery Salt, Steak Seasoning mix for the rim (and some into the glass)
• Lime Juice
• 4-6 dashes of Hot Sauce (Tabasco or your favourite)  

     *CHECK OUT the amazing selection of Hot Sauces at Barbecues Galore.

• 1-2 tsp Pickle or Bean Juice
• 1 ½ oz local craft vodka
• 1-2oz of the smoked Caesar juice

Garnish:

• Candied Bacon
• Pepperoni Stick
• Pickles, Beans, pearl onion
• Cheese
• Hamburger
• Beef Jerky
• Tomahawk Steak
• Footlong sub

DIRECTIONS: Smoked Ice Cubes

1. The day before making, smoke some water to turn into a wonderful added flavour in the form of ice cubes.
2. Preheat smoker to 235°F.
3. Place water in a shallow pan on your smoker and smoke for 30 minutes to 1 hour (depending on how smoky you like it).
4. Stir occasionally to ensure even smoke exposure.
5. After 30 minutes to an hour, remove and allow to cool at room temperature. Once cooled, pour into ice cube trays, freeze until solid.
6. Add the smoked ice to your favourite drinks (cocktails, iced tea, lemonade)