Mesquite-Smoked Bison Tenderloin on Nevada Arteflame

Introduction

This Mesquite-Smoked Bison Tenderloin is a show-stopping dish prepared entirely on the Arteflame grill. By combining Nevada's bold mesquite wood smoke with a high-heat sear and reverse-searing technique, this recipe delivers a tender, juicy, and flavorful bison tenderloin that embodies rustic elegance and next-level grilling.

Ingredients

• 2 lb bison tenderloin roast (room temperature)
• 2 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp unsalted butter (plus more for basting)
• 4-5 chunks Nevada mesquite wood
• Optional: fresh thyme or rosemary sprigs for added aroma

Instructions

Step 1: Fire up your Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame grill basin.
3. Stack dry firewood on top of the soaked napkins (leave some airflow).
4. Light the napkins and let the fire build.
5. Allow the grill to heat up for approximately 20 minutes until the center grill grate reaches over 1,000°F.

Step 2: Season the bison tenderloin

1. Pat the bison roast dry with paper towels.
2. Season generously with kosher salt and black pepper on all sides.
3. Let the seasoned meat rest while the grill continues heating.

Step 3: Smoke the bison using mesquite

1. Once the flame dies down and embers form, place 4–5 chunks of Nevada mesquite wood on the fire.
2. Place the bison roast on the cooler outer edge of the flat cooktop griddle to smoke it gently.
3. Rotate occasionally for even smoke exposure. Smoke for 20–30 minutes until internal temperature reaches about 90–95°F.

Step 4: Sear the bison on the center grill grate

1. Place the roast directly onto the 1,000°F center grill grate.
2. Sear for 45–60 seconds per side to create a steakhouse crust.
3. Baste with butter and add fresh thyme or rosemary if desired.

Step 5: Finish with reverse sear on flat cooktop

1. Move the seared tenderloin to the hot side of the flat cooktop (just outside the grill grate).
2. Continue cooking until internal temp reads 120°F (for a medium-rare finish).
3. Remove from heat and rest for 10 minutes. The meat will carry over to about 130°F.

Tips

• Use a meat thermometer to monitor internal temperature precisely.
• Bison is leaner than beef, so watch carefully to avoid overcooking.
• Let the meat rest uncovered after grilling to retain juices.
• Use real hardwood mesquite for authentic fragrant smoke.
• Always remove the meat when the internal temp is 15°F below target.

Variations

1. Herb-Crusted Bison Tenderloin: Add a crust of chopped rosemary, thyme, and garlic before searing for a flavorful herb finish.
2. Spicy Southwest Bison: Rub with ancho chili powder, cumin, and smoked paprika before smoking.
3. Garlic Butter Bison: Infuse clarified butter with garlic cloves and baste the tenderloin while cooking.
4. Coffee-Rubbed Bison: Add ground espresso, black pepper, and brown sugar to your dry rub for earthy bold flavor.
5. Mustard Seed Crusted Bison: Coat the roast in Dijon mustard then crust with crushed mustard seeds for tangy crunch.

Best pairings

• Grilled sweet potatoes or squash on the Arteflame flat top
• Charred asparagus or brussels sprouts with butter
• Bold red wines like Zinfandel or Cabernet Sauvignon
• Roasted garlic aioli as a dipping sauce
• Fire-roasted corn with chipotle butter

Conclusion

The combination of mesquite-smoke, searing over the 1,000°F grill center, and reverse-searing on the flat cooktop creates a perfectly cooked bison tenderloin—juicy, flavorful, and beautifully crusted. Thanks to the Arteflame grill's versatility and the bold flavors of Nevada mesquite, this becomes a signature grillmaster dish that's easy to execute and unforgettable in taste.