A perfect blend of smoky, meaty, and savory flavors - these Bison Bacon Crunch Wraps are sure to satisfy your cravings! Try to leave some for your friends and family (but we wouldn't blame you if you didn't).
One of our favorite community submissions by Timothy Martin (@smell_that_smoke_bbq_mke).
For The Sauce:
Let's jump right in! To start, grab a large mixing bowl. In it, mix the ground bison meat with the Classic Steak and Texas Beef seasonings, chopped onion, cooked and crumbled bacon, crushed pretzels, and Worcestershire sauce until well combined.
Next up, the special sauce. In another bowl mix the diced onion, pickle, crispy bacon, ketchup, chipotle, Mayo, garlic, and Classic Steak seasoning. This is where your creativity has a chance to shine - feel free to adjust the ingredients to fit your taste. You know what you like best!
Preheat your smoker to 225°F (108°C) and smoke the Bison meat for 20 minutes. Then, increase the temperature to 500°F (260°C) and move it over to direct heat to sear, until the internal temperature of the Bison reaches 160°F (70°C). In the last 5 minutes of searing, add in the Pepper Jack cheese and let it melt on top of the Bison.
Once the Bison is cooked, you can add it to a tortilla and spread the special sauce on top. Fold the tortilla wrap around the full patty.
Only one final touch to go! Heat up a skillet with melted butter over medium heat and cook the wrap for 3-4 minutes per side until the tortilla is crispy and golden.
Enjoy the crunchy and flavorful cherry smoked & seared Bison Bacon Pepper Jack Crunch Wraps with a super special sauce. And send Timothy Martin (@smell_that_smoke_bbq_mke) some love for coming up with the recipe!
Catch you on the next one!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
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