| Bison is good, but is tricky to cook with. It drys out easy since it's so lean... in fact, it's so lean it's got less fat in it than a bonless and skinless chicken breast. Each time we've been out west I've stocked up on it (cheaper out there) and brought it home for the freezer. Last trip, I got a standing rib roast and did it in my smoker. OMG was it good! So tender, juicy and smoky! Better than any beef prime rib I've ever had. On that same trip, I discovered wild boar ribs. Another good eat.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin 
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