Scored a buffalo tenderloin the last day of BBQ U. Cooked it 3 ways: as buffalo fillet mignons (wrapped w bacon and sage). Al trapo style (wrapped w salt in a cotton cloth and grilled on the embers). And spit roasted on our new Epicoa Brazilian rotisserie. How do YOU handle buffalo?
Buffalo filet mignons.JPG (1.57 MiB) Viewed 1234 times
The only time I tried buffalo (earlier this year) it was in steak form and I direct-grilled them very rare because I was a little paranoid about drying them out ($15/lb will do that). The flavor was really potent and to be honest I think I would've liked them done just a bit more; one of these days I'll give it another try but with a freezer full of beef it might be awhile.