Maple Smoked BBQ Pulled Bison

• 3 lb.Bison Knuckle (Sirloin Tip)
• 2 TbspSmoked Spanish Paprika
• 3 tbsp.Garlic Powder
• 2 tbsp..Clubhouse Smoked Applewood dry rub
• 1 cupwater
• 0.5 cupTabsco Chipotle sauce – or BBQ sauce
• 0.25 cupCanadian Maple Syrup

• Method:

• Mix dry seasoning and rub an ample amount on all sides of the Bison knuckle
• Place in a braising pan, and pour al the wet ingredients in the pan
• Cover with aluminum foil, cook at 290’f for 6 hours – until tender
• Remove from oven, uncover and let cool
• Once the meat is manageable to the touch and still warm, pull meat apart with your hands or a meat fork
• The end result are shreds of bison
• Aside pour all braising liquids in a pot and reduce by half
• Place meat back in the pan, to absorb all remaining juices.
• Remove and place in a container, refrigerate
• Season with 1 tbsp. black pepper

Cooking:

• Preheat sauté pan / griddle
• Spray with food release
• Sauté until golden brown, do not stack sauté small portions at a time
• Let rest 1 – 2 minutes and serve on warm tortillas

Beet and Carrot Slaw

2 large Red Beets, peeled

2 largecarrots, peeled

5 TBSP.red wine vinegar

1 tsp.Kosher Salt

1 tbsp. sugar

Method:

• Finely shred (julienne cut) beets and carrots – keep separate
• Mix salt, sugar and vinegar place on the stove and bring to a boil for 1 SECOND – let cool
• For best results keep the carrots and beets separate and split the vinegar mixture equally between the two

Instand Cucumber Pickle

• Large English Cucumber, sliced thin (1 mm)

0.5 tsp.Kosher salt

1 tsp.dry dill

1 tsp.sugar

50 mlrice vinegar

Method:

• Slice cucumber 1mm
• Add all ingredients in a bowl, mix well
• Vacuum seal in a food saver or vacuum sealer overnight

Assembly:

Sear the White corn tortilla on a griddle both sides, keep them in a moist area or they will dry out.Place the shredded Bison on the tortilla, garnish with beet slaw, then carrot slaw, then drizzle with crema (soured cream) and top with a sprig of cilantro (stem and leaf)