The bison vendor at the Phoenixville Farmers Market caught my husband’s eye this past Saturday. We decided on brisket for this week’s meal, and brisket it was. He decided to cook it in the smoker (the temperature is around 200-250 constantly) and lay on the smoke (applewood and hickory) pretty thick in the beginning. It was also coated with a dry rub of a whole bunch of spices/seasonings (some non local, but I think that’s okay). I think it worked out really well – the smoky flavor came out, but the meat was still tender and juicy. The veggies were steamed quickly and tossed with some olive oil.
Bison Brisket:
Bison – Backyard Bison
Sugar Snap Peas – North Star Orchard
Carrots – Charlestown Farm
Cheese – Birchrun Hills (Fat Cat & Matilda’s Summer Tomme)
Sesame Semolina Bread – St. Peter’s Bakery
Maple Sugar – Miller’s Maple
Non Local – olive oil, paprika, pepper, garlic powder, salt
That looks fabulous. I’d love to try some of Doug’s meat sometime. (That’s what she said!)
I haven’t had bison in years. It’s pretty common at home. Not as common as beef, but more than it is here.
LOL
We have a local farm and market vendor who is just the best! If you ever have a free weekend and want to come up for a bbq, Doug is always happy to cook. 🙂