notbob > wrote in message news:<Vzvfc.147989$JO3.88757@attbi_s04>...
> ["Followup-To:" header set to alt.food.barbecue.]
> >
> > What's the big deal about buffalo burgers?
>
> The only big deal I'm aware of with buffalo burger (or any buffalo meat) is
> its astonishing ability to go from juicy and tender to old saddle leather in
> about 3 nano seconds. Never cook buffalo, or even beefalo, past med rare.
>
> nb

It's popular here partly because it's local (although the beef is
too), partly because it's different, but mostly because it's low-fat.
It's about the same price as beef - ie. one-tenth the cost of fish.

I wouldn't cook bison of any kind over dry heat. I'd even think twice
about grilling burgers. Bison responds very well to marinating and
braising; for some strange reason, bison is better in French country
cooking than beef.

wd40