Duration
15 minutes
Serves
5
On the hunt for a delicious wild game recipe meal that’s just as satisfying as a fast-food favorite, but so much better? You’ve come to the right place. You won’t find a quicker cook, or a more satisfying one, than smoke-infused bison Big Mac tacos on the recteq SmokeStone. The flavor profile made popular in fast food drive-throughs is translated perfectly to your backyard griddle, with bison playing the starring role. (However, any ground game meat would also work here.) The rich, lean flavor of wild game is enhanced with the smoky, savory goodness of Buckshot Blend Rub—these tacos are a delicious twist on a classic.
Built on a foundation of tortillas and tender bison and layered with crisp onions, lettuce, and American cheese, the final touch is tangy Thousand Island dressing to bring all the flavors together. Whether you're a fan of bison or just looking for a fun spin on a classic favorite, these tacos fit the bill as a quick go-to crowd-pleaser.
Ingredients
- 2 lbs. bison burger
- 10 medium tortillas
- 2 tbsp. Buckshot Blend Rub
- ½ cup onion, medium diced
- 10 slices American cheese
- 12 oz. lettuce, shredded
- 5 tbsp. Thousand Island dressing
- High temperature cooking oil
Also works with
Preparation
- Burning the Oak Blend Pellets, preheat SmokeStone to MedHi heat.
- Divide ground bison into 10 equal portions and roll into balls. Using your fingers, smash the ball onto a tortilla shell. Press into a thin, even layer across the tortilla and season with Buckshot Blend Rub. Repeat with the remaining bison and tortillas.
- Spray griddle lightly with high-temperature oil, and place tortillas on griddle with the meat side down. Make sure to smash them down with a spatula for even caramelization.
- Cook for 3 minutes or until the meat is golden brown, then flip. While the meat is cooking, sauté onions until translucent. Season with Buckshot Blend Rub, remove, and set aside.
- Turn SmokeStone down to medium-low heat. Place cheese slices on top of meat and close the lid for 1 minute or so until cheese melts.
- Remove from heat and top with onions, lettuce, and Thousand Island. Fold like a taco and enjoy!
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Bison Big Mac Tacos
Duration
15 minutes
Serves
5
On the hunt for a delicious wild game recipe meal that’s just as satisfying as a fast-food favorite, but so much better? You’ve come to the right place. You won’t find a quicker cook, or a more satisfying one, than smoke-infused bison Big Mac tacos on the recteq SmokeStone. The flavor profile made popular in fast food drive-throughs is translated perfectly to your backyard griddle, with bison playing the starring role. (However, any ground game meat would also work here.) The rich, lean flavor of wild game is enhanced with the smoky, savory goodness of Buckshot Blend Rub—these tacos are a delicious twist on a classic.
Built on a foundation of tortillas and tender bison and layered with crisp onions, lettuce, and American cheese, the final touch is tangy Thousand Island dressing to bring all the flavors together. Whether you're a fan of bison or just looking for a fun spin on a classic favorite, these tacos fit the bill as a quick go-to crowd-pleaser.
Ingredients
- 2 lbs. bison burger
- 10 medium tortillas
- 2 tbsp. Buckshot Blend Rub
- ½ cup onion, medium diced
- 10 slices American cheese
- 12 oz. lettuce, shredded
- 5 tbsp. Thousand Island dressing
- High temperature cooking oil
Also works with
Preparation
- Burning the Oak Blend Pellets, preheat SmokeStone to MedHi heat.
- Divide ground bison into 10 equal portions and roll into balls. Using your fingers, smash the ball onto a tortilla shell. Press into a thin, even layer across the tortilla and season with Buckshot Blend Rub. Repeat with the remaining bison and tortillas.
- Spray griddle lightly with high-temperature oil, and place tortillas on griddle with the meat side down. Make sure to smash them down with a spatula for even caramelization.
- Cook for 3 minutes or until the meat is golden brown, then flip. While the meat is cooking, sauté onions until translucent. Season with Buckshot Blend Rub, remove, and set aside.
- Turn SmokeStone down to medium-low heat. Place cheese slices on top of meat and close the lid for 1 minute or so until cheese melts.
- Remove from heat and top with onions, lettuce, and Thousand Island. Fold like a taco and enjoy!