BBQ Bison Roast

Use a 4-6 lb. roast (cut doesn't really matter)

  1. Insert 4-5 half-cloves of garlic in various places inside the roast. (A paring knife works great).
  2. Liberally sprinkle all surfaces with Lowry's seasoning salt, freshly ground black pepper and garlic POWDER (not garlic salt).

Prepare the BBQ as follows:

  1. Underneath the grill on top of the coals, lava rocks or tile place a metal cake pan that is larger than the roast and fill approximately 2/3 full of water. This will stop any flaring of the roast and drippings and also prevents the roast from any drying out.
  2. Start BBQ only on the OPPOSITE side from where you are cooking the roast. Start on HIGH heat and after searing the roast, turn heat down to LOW to MEDIUM.
  3. During cooking, set the roast on end and turn 1/4 turn EVERY 15 MINUTES, doing the ends of the roast last. Generally, cooking time is 1/2 hour per pound.
  4. It is preferable to use a meat thermometer to determine how well done you like the meat.

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