Buffalo, Salmon & Elk recipes??

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    Jun 11, 2015 1:09 AM GMT
    I am doing a 4th of July BBQ event and want to serve up something really good and different for my family.

    Any good recipes you've tried for Buffalo? Burgers?

    I am also doing an Elk BBQ later in the year......

    #happysummer


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    Jun 11, 2015 1:23 AM GMT
    That's what I feed my dogs!
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    Jun 11, 2015 1:56 AM GMT
    eagermuscle saidThat's what I feed my dogs!


    Happy Dogs!!

    Why not beef?? To many hormones?Antibiotics?
  • ai82

    Posts: 183

    Jun 12, 2015 1:29 PM GMT
    Is buffalo bison? If so, I would not get it. It has a really strange taste.

    I cooked some grouper on the grill for memorial day. It was good. Just put some salt, pepper and olive oil on it. Grill it until it looks cooked through. I made burgers...my sauce was mayo, honey mustard, and some red pepper..and added some grilled pineapple...delicious.
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    Jun 13, 2015 3:39 AM GMT
    Are you familiar with cooking bison and elk? It is very lean meat and can be mildly or more so gamy. Both appeal to me and the gamy taste isn't usually as strong as venison but can be almost as strong as lamb. I know a lot of folks who cant even tolerate Willamette Valley lamb which is mild. Might want to poll the family before committing to these meats for a BBQ.

    Go to a really top shelf meat market and read the packaging and ask questions of the butcher. Many butcher shops or even the growers/ranchers self process and freeze and they also will grind into the meat beef tallow to make the meat moister and richer. Check the ingredients list and also if it's fresh ground or previously frozen. You can also order game meats and bison on line. Pricey though.

    Since these meats are a bit of an investment I'd surf the internet hard and see what the common themes are in folks recopies and use your best judgement and skills. There are many game cook books too and I own several. I can scan some recipes for you if you aren't satisfied with what you find online. Lemme know.

    Since this meat is lean you might end up adding olive oil or something else. Cooking slow and cool is a good idea. When I use charcoal I cook indirect heat over lump charcoal. On a gas grill if you have 2 or more flame distribution bars turn one off and cook there.

    Good luck. I love cooking for people. Don't get much of a chance anymore except for the old dog (bland diet/boiled white rice n beef) and myself.
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    Jun 13, 2015 4:28 AM GMT
    Ooops, didn't see salmon was in the OPs original question. I catch a lot of salmon and always filet them and freeze some fillets intact to cook for big groups or to just use it all week long. Also can cut the whole fillets into a tail filet and then buck up the rest into serving sized portions to freeze. Fresh fish is best if it's not too strong smelling. Strong smelling fish is old long dead fish.

    I love Kikoman teriyaki and Soy Vay Very Terri. I put the fillet in a big zip lock and cover it in the marinade overnight. I add garlic and onion powder and some cayenne pepper. Poll your family for their tolerance to sodium and if they like teriyaki. Marinade for a shorter period if folks fear salt.

    Cook cool skin side down and lift the meat off the skin when it's done. When it's willing to flake the flesh is done. No need to turn the fish. Cooking cool and being patient is the key. Best on charcoal but gas if fine.

    There's 100's of cook books for cooking salmon most authored by PNW fisherman. I've had a Dijon mustard marinade that was excellent. I am sure there are a lot of them online too.

    Next day left over salmon sangwichwes/poo boys are awesome icon_biggrin.gif

    Good luck.
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    Jun 13, 2015 8:15 AM GMT
    Kev1962 saidOoops, didn't see salmon was in the OPs original question. I catch a lot of salmon and always filet them and freeze some fillets intact to cook for big groups or to just use it all week long. Also can cut the whole fillets into a tail filet and then buck up the rest into serving sized portions to freeze. Fresh fish is best if it's not too strong smelling. Strong smelling fish is old long dead fish.

    I love Kikoman teriyaki and Soy Vay Very Terri. I put the fillet in a big zip lock and cover it in the marinade overnight. I add garlic and onion powder and some cayenne pepper. Poll your family for their tolerance to sodium and if they like teriyaki. Marinade for a shorter period if folks fear salt.

    Cook cool skin side down and lift the meat off the skin when it's done. When it's willing to flake the flesh is done. No need to turn the fish. Cooking cool and being patient is the key. Best on charcoal but gas if fine.

    There's 100's of cook books for cooking salmon most authored by PNW fisherman. I've had a Dijon mustard marinade that was excellent. I am sure there are a lot of them online too.

    Next day left over salmon sangwichwes/poo boys are awesome icon_biggrin.gif

    Good luck.


    We have a real man right here
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    Jun 17, 2015 10:59 PM GMT
    Kev1962 saidOoops, didn't see salmon was in the OPs original question. I catch a lot of salmon and always filet them and freeze some fillets intact to cook for big groups or to just use it all week long. Also can cut the whole fillets into a tail filet and then buck up the rest into serving sized portions to freeze. Fresh fish is best if it's not too strong smelling. Strong smelling fish is old long dead fish.

    I love Kikoman teriyaki and Soy Vay Very Terri. I put the fillet in a big zip lock and cover it in the marinade overnight. I add garlic and onion powder and some cayenne pepper. Poll your family for their tolerance to sodium and if they like teriyaki. Marinade for a shorter period if folks fear salt.

    Cook cool skin side down and lift the meat off the skin when it's done. When it's willing to flake the flesh is done. No need to turn the fish. Cooking cool and being patient is the key. Best on charcoal but gas if fine.

    There's 100's of cook books for cooking salmon most authored by PNW fisherman. I've had a Dijon mustard marinade that was excellent. I am sure there are a lot of them online too.

    Next day left over salmon sangwichwes/poo boys are awesome icon_biggrin.gif

    Good luck.



    Sounds Delishious!! I will give it a try. I didn't "catch" your post until now.

    I did grill Wild caught Alaskan Salmon and glazed it with a light mango, ginger, honey sauce. All the fixings and I think it's even a good PALEO dish?

    It was good!!!


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