-Start off by making your chipotle creme. Add all the ingredients into a blender (Mayo, creme, lime juice, honey, chipotle pepper, adobo sauce, garlic, salt, black pepper and cumin) and blend until its a smooth consistency. Place in the fridge until you need it.
-Now cut your onion rings where they are 1/2” thick. Once cut, place them in the buttermilk and toss them in the fridge for 1 hour.
-Make sure your bison is at room temp and season with kosher salt. Fire up your smoker for reverse searing. Set it at 250 with apple wood chunks. Add the bison and remove at 120 degrees internal. Open all vents to let your coals blaze hot for searing.
-During this time, make your wet batter (corn starch, all purpose flour, pepper, salt, cayenne pepper and sparkling water). Get the onion rings out of the fridge and set your station for frying the onion rings. I like it to be in this order, buttermilk, flour, wet batter and the frying skillet next to the wet batter.
-Sear your Bison tomahawk for 60-90 seconds per side and place on a wire rack for resting.
-While resting, remove the onion rings from buttermilk (one at a time) and let it drip off. Toss them in the flour with a dry hand and then place in the wet batter with a wet hand. Coat the onion ring well and then let excess batter drip off and toss in the frying pan for frying. Do about 4-5 at a time, do not over crowd your skillet. Repeat until you are done. Remove the onion rings when they are a nice brown color or crispy, typically 3-5 mins.
-Slice the bison and serve with onion rings on the side… Be sure to have the chipotle creme for dipping!
Enjoy with family and friends!
