(Don't forget to register for the CGB Tailgate! Details here.)
From American Gourmet:
Kerry’s Pulled Bison BBQby Kerry and Frederick Wildt, Wild-T-Ranch
- 5 to 6 lbs. Bison (two large arm shoulder roasts)
- 2 cup Ketchup 3 T. Brown Mustard
- 2 T. Worcestershire Sauce 1/4 cup Dark Molasses
- 1/4 cup Honey 1/4 cup Barbecue Sauce
- 1/4 cup Cider Vinegar
Place meat in Dutch oven. Add enough water to almost cover the meat. Cover tightly and cook @ 250° for 8 to 10 hours until meat is tender and falls apart. Drain off the liquid and pull the meat apart to your liking. Place pulled Bison into large pot of sauce (see below). Mix thoroughly and reheat at low temperature until hot. Serve on warm rolls, or eat it all by itself.
There's still for you to go roam the range and see if you can't find yourself any wild buffalo, so get cracking! Use this as your open thread for tonight's Auburn vs. Mississippi State game, as well as that little NFL opener tonight. Go...Tigers? I guess.