Smoke Roasted Top

1/4 cup soy sauce, low sodium

2 ounces balsamic vinegar

2 large garlic cloves -- minced

2 tablespoons Worcestershire sauce

1 teaspoon hot sauce

3 chunks hardwood or fruitwood -- soaked overnight

In a large bowl mix all of the wet and dry ingredients. Place Buffalo in bowl and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared.

12-15 briquettes to the hot coals. The Buffalo will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the meat above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents

3/4 open and top cover vent

1/2 open. You will need to add lit charcoal to the hot coals, approximately

8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it! Cook for approximately

2 1/4 hours or 45 minutes per pound. The cooking temperature should be about 275 degrees.

This method of indirect cooking this particular recipe has a purpose. A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree.

Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was.

NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood with character to flavor it such as Pecan, Alder or Maple. Rare is the choicest way to serve this beast, if it is well done you might as well toss it in the garbage and start over.