u/FtG_AiR

I've been on a journey to smoke/bbq a dish or famous food from all 50 states in the US. Today I decided to do a bison for Montana.

It was hard to source a bison roast, couldn't find any at a grocery store and wild fork stopped carrying them recently. I got this at a bison farm close to me, but it wasn't butchered too cleanly sadly. It was almost thin enough to look like skirt steak.

Other than that, the cook went well enough and it came out really good. I might have messed up while slicing in a couple cuts because the grains were running in different directions that I missed.

The bbq sauce tasted a lot like melted and thinned out jelly and that was amazing. I made a similar one for idaho too.

For the past few months, I've been doing this challenge to smoke or bbq a dish from all 50 states in the US. Today it was Missouri.

I had a much harder time choosing the dish for missouri than I anticipated, with it being a traditional bbq state. I wanted to avoid duplicates wherever I could, and had done burnt ends for Kansas and pork steaks for Kentucky.

So I went with St Louis cut spare ribs. Not my first time making them, but the first time making them with a sweetish rub and finish with bbq sauce. It turned out to be a good cook, but I had done some baby backs alongside it that somehow were underdone. (Family prefers the leaner baby backs).

While I did really enjoy these, I still prefer the more Texas style spg only ribs

For the last few months, I’ve been working through a 50 state smoking/BBQ challenge: making one dish from each U.S. state.

Today’s state was Mississippi, so I made a smoked Mississippi pot roast.

I followed this recipe pretty faithfully:

https://heygrillhey.com/smoked-mississippi-pot-roast/#wprm-recipe-container-11486

And honestly, it turned out so good. I went in pretty skeptical because of all the pickle juice, but it actually works really well in the dish. It adds a nice tang without taking over. This one is definitely going into the regular rotation.

Next up is Missouri!