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Reverse Seared Bison Tenderloin Marinated in Coffee Stout

Bison Tenderloin marinated in coffee stout and reverse seared
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: BBQ
Servings: 2 -4



  • 24 oz coffee stout or any regular stout
  • 2 clove garlic minced
  • 10 turn black pepper
  • 2-3 lb bison tenderloin roast


  • 1 tbsp coarse salt
  • 1 tbsp freshly ground black pepper


  • Combine the stout, garlic and pepper in a resealable plastic bag, add the bison and refrigerate 4-24 hours
  • Remove the roast from the marinade, coat the outside with the salt and pepper
  • Prepare the grill for two zone/indirect grilling with a small pile of coals and smoke wood on one side and nothing on the other
  • Target temperature inside the grill is 200 degrees
  • Smoke until the roast hits an internal temperature of 110-120 degrees (about an hour)
  • Add charcoal to the small pile of coals to get a good fire, leaving the lid open to slow down cooking
  • Sear the roast on all sides, remove from the grill and allow to rest for 8-12 minutes
  • Slice and serve