Ranch Beautification & Beauty

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Our annual spring clean up has been pushed into overdrive with the upcoming wedding. We’ve been busy moving dirt, tilling weeds, planting grass seed and trimming trees. Dan kids me and says; “It’s a good place for a country club!” Erney pitched in too, with Henry as his assistant.”]

 

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Our grand 200+ year old Cottonwood Tree was more then our abilities and tools could handle. So we hired a crew to come out and give it a trimming. If pictures could talk, you would hear the earthshaking thud of logs hitting the ground and splitting.

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Dan was called into Rapid City to rescue a Sharp Shinned Hawk. The Hawk was OK, and released back into the wild at the ranch. Yeah Dan!

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The orphaned buffalo that I have been nurturing along, received their last pail of milk. I’m not sure if they will miss my regular visits, but I will certainly miss them.

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The orphaned buffalo have adjusted to being with the big herd. Theodore, the one we were most worried about, used to follow me around, and now he watches me with a cautious eye. They are all doing well on the green spring grass.

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Spring continues to show its beauty around the ranch. From Baby Buffalo’s to Yellow Headed Black Birds, to colorful blooms and beautiful, beautiful rain!

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With the ranch beatification in full swing, I’ve taken little time to cook. This is when I rely on methods that take little effort and the results are delicious! Below is my Recipe for Faux Smoked Buffalo Brisket.

Smoked Buffalo Brisket

Serves 6 – Active time 10 minutes

I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor.  My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.

Ingredients:

  • 1 3 lb. Buffalo Brisket
  • 1 tablespoon liquid smoke
  • 2 tablespoons olive oil
  • 1 tablespoon paprika or smoked paprika
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cider vinegar
  1. Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
  2. Mix liquid smoke, olive oil and spices together.
  3. Rub the seasoning into the brisket.
  4. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

  1. Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
  2. Place roast on grill rack opposite coals, and cover leaving vent open.
  3. Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
  4. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
  5. Remove roast from grill and let rest for 10 minutes. Uncover and slice.

Serve with juices that have accumulated in foil.

For Gas Grill:

  1. Allow grill to come to 400*.
  2. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
  3. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
  4. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.

Serve with juices that have accumulated in foil.

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