Grill-Roasted Whole Bison Boneless Rib Roast

Special equipment

gas or coal grill

Ingredients

serves serves 12 to 16, active time 10 minutes, total time 4 hours

• 1 whole boneless bison rib roast, about 8 pounds
• Kosher salt and freshly ground black pepper
• 2 cups wood chips, soaked in water (optional)

Procedures

1. Light 3/4 of a chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set one set of burners on a gas grill to medium-low heat. Set cooking grate in place, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Loosely wrap soaked wood chips in an aluminum foil pouch and poke a few holes in it with a wooden or metal skewer.
   
2. For the Gas Grill: Season bison generously with salt and pepper. Place over cooler side of grill with the fat cap facing up. Place foil pouch directly over hot side of grill. Cover and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 to 3 1/2 hours. (Grill should maintain a temperature of 225°F to 250°F for duration of cooking. Adjust flame to maintain temperature as necessary). Transfer bison to a large plate and increase heat on all burners to maximum. Close cover and allow grill to preheat for 10 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.
   
3. For the Coal Grill: Season bison generously with salt and pepper. Place foil pouch directly on top of coals. Place over cooler side of grill with the fat cap facing up. Cover grill with vents over meat partially opened to draw smoke across meat, and cook until roast registers 125 to 130°F in the center for medium-rare or 135 to 140°F for medium, 3 1/2 to 4 hours, adding 5 to 6 coals to the fire every half hour (grill should maintain a temperature of 225°F to 250°F for duration of cooking). Transfer bison to a large plate and add 1 quart fresh coals to the fire. Allow grill to preheat until all the coals are strongly lit, about 15 minutes. Return bison to grill and cook, turning occasionally, until all sides are well browned, about 8 minutes total. Transfer to a cutting board, allow to rest 15 minutes, carve, and serve.

No Knead Whole Wheat Buns with Honey Butter

Special equipment

baking sheets, parchment paper, whisk

Ingredients

serves makes 12 buns

• For the Buns
• 1 1/2 cups warm water, divided
• 1/2 ounce active dry yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
•  
• For the Honey Butter
• 8 tablespoons (1 stick) butter, at room temperature
• 1/4 cup honey, or to taste

Procedures

1. For buns: In a large bowl, combine yeast and 1/2 cup warm water. Stir to combine then let sit for 5 minutes. Add remaining 1 cup water, salt, sugar, and whole wheat flour to the bowl and stir for 2 minutes. Add all purpose flour and stir until mixture is smooth, about 1 minute more. Cover the bowl with plastic wrap or a dish cloth and let sit until doubled in volume, about 45 minutes.
   
2. Preheat oven to 400°F. Line two baking sheets with parchment paper. Divide dough into 12 equal portions, lightly rolling each portion into a ball and placing on the baking sheets. Let buns sit for 15 minutes to rise some more. Bake buns until golden and lightly crisp on top, 20-25 minutes.
   
3. For honey butter: In a small bowl, stir together honey and butter until smooth. Serve immediately with buns or store in the refrigerator.