Bison Recipes (food and drink)

[GreenfieldBison]

For me the one thing most people's chili is missing is chili powder, a lot of chili powder.

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And cumin.

[Bison bison]

But only in the last hour...

[TAILG8R]

And cumin.

Absolutely!!

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[StL Bison Fan]

I always use fire roasted tomatoes in my recipes. Adds more depth.

[56BISON73]

One other thing I do is wait until the next day to serve it.

It is so much better the next day. I do that with my gumbo also. Huge change in flavor profile.

[TAILG8R]

One other thing I do is wait until the next day to serve it.

It is so much better the next day. I do that with my gumbo also. Huge change in flavor profile.

Yes. Even if you let it simmer for hours and hours it just isn't the same as saving for the next day.

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[GreenfieldBison]

Yes. Even if you let it simmer for hours and hours it just isn't the same as saving for the next day.

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Yes - agreed. There may actually be a little science behind it. Would love to see Alton Brown explain it.

https://www.tastecooking.com/theres-...hili-next-day/

[56BISON73]

Yes - agreed. There may actually be a little science behind it. Would love to see Alton Brown explain it.

https://www.tastecooking.com/theres-...hili-next-day/

One other thing I do differently than most is I dont put all of the spices in at the same time. I try to break it down in to 3rds. After all of the main ingredients have been combined I will let it simmer for 15-20 minutes. I then add my first round of seasoning. Then wait another 15-20 etc etc. After the last round of spices and a simmer I will take a taste test and then get it to where it needs to be. I have found that by doing this it adds different levels of flavor and can be more complex. Anyone whose had my gumbo can attest to this.

Also each individual spice goes in by itself. Its incorporated then the next goes in etc etc.

[GreenfieldBison]

One other thing I do differently than most is I dont put all of the spices in at the same time. I try to break it down in to 3rds. After all of the main ingredients have been combined I will let it simmer for 15-20 minutes. I then add my first round of seasoning. Then wait another 15-20 etc etc. After the last round of spices and a simmer I will take a taste test and then get it to where it needs to be. I have found that by doing this it adds different levels of flavor and can be more complex. Anyone whose had my gumbo can attest to this.

Also each individual spice goes in by itself. Its incorporated then the next goes in etc etc.

I think I want to find a way to beg a bowl of your gumbo...


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[23Bison]

With everything that you guys put together for tailgating, someone should put together a Bison Tailgate Cook Book. Sell the damn thing at the bookstore or you know Barns and Noble. But seriously though, it would be a very interesting read. Maybe some of you make a certain dish for who the opponent is or where the game is taking place ie: Kansas City, Texas, the Atlantic North East or maybe West Coast. Shoot play down south and have some good old southern cooking.