For our summer vacation we went to the lower St. Lawrence. More precisely to St-Jean-Port-Joli with friends and family. We had a small cottage located on the banks of the river.
One of my favorite things to do when I'm on vacation is to go for a walk around the village and support local businesses. From chocolate, to soap, to coffee and decorations.
There was a company that sold bison. I had eaten bison before but had never cooked it. And since we were going for something we had never cooked before, my boyfriend and I chose a bison tomahawk. I did some research and asked Max and JP for advice. I absolutely did not want to mess up my recipe. I think that in the end this recipe was a success. I will leave you the secret recipe in the next few lines.
Servings: 2
Cooking time: 30 minutes
Preparation time: 15 minutes
Ingredients:
- 1 bison tomahawk
- Parsnips, potatoes and carrots for accompaniments
- Texas Dry Marinade
- Kansas Dry Marinade
- Steakenator dry marinade
Preparation:
- Preheat your charcoal BBQ so that the embers are red and very hot. About 500°F.
- Add the Texas dry rub to the meat so that it is well coated.
- Add Kansas and Steakenator dry rubs to taste.
- Let sit for ten minutes or more in the refrigerator.
- Add the tomahawk directly to the embers and cook each side of the tomahawk directly.
- Cook indirectly with the lid closed until the desired internal cooking is achieved.
- Remove from the BBQ, cut and enjoy.
The great thing about tomahawks is that all your guests will find the cooking they prefer. Those who prefer a more pink cooking can eat the inside of the meat. While those who prefer a less rare cooking can eat the sides of the piece of bison.
