SC - Rayne's water buffalo

[RichSCA at aol.com]

I've only had the steaks grilled.  I have used the ground-up buffalo in 
dishes like spaghetti and meat-loaf and had it as burgers.  My husband liked 
it, but I prefer good beef instead.  Now at Pennsic last year I brought some 
steaks to give as a gift to the household I was staying with.  They just 
grilled them (I think)... anyways I really liked it.  They ordered a lot more 
for this upcoming Pennsic.  SInce I am getting more for them, and someone 
asked, I have no problem extra for the Cooks List Dinner. 

I figure whoever ends up cooking it can make it "light on themselves".  I 
just thought that grilling it would allow people to taste it "fairly 
original".    

Now one problem that I had last year with it was - I left the house in 
Arkansas with the buffalo frozen.  It takes us two days to get to Pennsic and 
we get there the first Saturday.  It was still frozen when we arrived.  I 
kept it on ice, but it still defrosted.  Now it stayed cold, but by the time 
the whole Household had arrived we cooked it the first night because I was 
concerned about keeping it cold any longer.  

Rayne


<< 
 Heh, at this point I would ask how would you like it cooked?
 
 Cadoc
 
 >Great.   I'll bring it frozen, inbedded in ice, in it's own cooler (I keep
 >the ones I get from Omaha Steaks) at the start of the War and you can 
 >figure
 >out how to cook it.  I figured that grilling it would let people have a
 >chance to taste the "real" taste. >>