Nebraska Pulled Bison Sliders on the Arteflame

Introduction

These Nebraska-style Pulled Bison Sliders are slow-grilled to smoky perfection right on the Arteflame grill. The intense sear on the center grill grate locks in the bison’s natural juices, while the surrounding cooktop is perfect for toasting slider buns and caramelizing the tangy slaw. This easy-to-follow recipe is packed with bold, rustic flavors that celebrate open-fire grilling and local Nebraska bison at its best.

Ingredients

• 2.5 lbs bison shoulder roast or chuck
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 4 tbsp unsalted butter (for searing)
• 1 ½ cups apple cider vinegar
• ¾ cup brown sugar
• 1 small red onion, sliced thin
• 2 cups coleslaw mix
• ½ cup mayo
• 2 tbsp apple cider vinegar (for slaw)
• 1 tbsp Dijon mustard
• 12 slider buns
• Butter for toasting buns

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil over three paper napkins and place them in the Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire develop for about 20 minutes until the grill grate is over 1,000°F and the cooktop is evenly hot.

Step 2: Season the Bison

1. Mix paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl.
2. Rub the dry seasoning mix all over the bison roast.

Step 3: Sear the Bison

1. Melt 2 tbsp of butter directly on the center grill grate.
2. Sear the bison roast on all sides for 2–3 minutes per side until you get a deep brown crust.

Step 4: Reverse Sear to Finish

1. Move the seared bison to a medium heat zone on the flat griddle cooktop.
2. Add apple cider vinegar, brown sugar, and sliced red onion next to the bison on the griddle.
3. Cover loosely with foil with room for steam (no lid needed!) and let it cook, rotating occasionally for even heat.
4. Check internal temperature, remove from grill when it hits 185°F (it will rise to 200°F resting off-grill for shredding).

Step 5: Make the Tangy Slaw

1. Mix coleslaw mix, mayo, 2 tbsp apple cider vinegar, and Dijon mustard in a bowl.
2. Place the bowl near the outer edge of the Arteflame cooktop just to warm slightly and enhance the flavor—don’t overheat.

Step 6: Toast Your Slider Buns

1. Butter the insides of the buns and toast them cut-side down on the griddle until golden brown.

Step 7: Assemble the Sliders

1. Shred the bison and toss it lightly in the cooking juices from the cooktop.
2. Place a generous amount of pulled bison on each bun bottom, top with tangy slaw, then the top bun.

Tips

• Always sear proteins on the center grill grate to seal in the juices.
• Use the flat griddle cooktop to finish cooking with even heat and no burning.
• Remove the bison at 185°F internal temperature—it continues to cook while resting off the grill.
• The Arteflame's multiple heat zones make timing easy. Use the outer rim for warming delicate foods.
• Use real butter over oil for deep flavor and perfect crisping.

Variations

• BBQ Bison Sliders: Mix shredded bison with a smoky Kansas City-style BBQ sauce before piling on the buns.
• Southwest Sliders: Add grilled corn, black beans, and chipotle mayo for a Tex-Mex twist.
• Spicy Korean Bison Sliders: Marinate bison in gochujang, garlic, and sesame; top with kimchi slaw.
• Smoked Gouda Bison Sliders: Add melted smoked gouda during the final cook time and top with crispy fried onions.
• Bison Breakfast Sliders: Add a crispy fried egg and grilled breakfast sausage to make it a morning classic.

Best Pairings

• Cold Nebraska craft beer or a rich porter
• Grilled corn on the cob finished with chipotle butter
• Hand-cut sweet potato fries seared on the flat top
• Crunchy pickles or grilled jalapeños
• Light slaw or grilled asparagus for a fresh contrast

Conclusion

Grilling Nebraska Pulled Bison Sliders on the Arteflame brings out the bison’s natural flavor through high-heat searing and even cooktop finishing. This method guarantees juicy, tender, and flavorful meat with a perfectly crisped bun and tangy, buttery slaw. Once you try this reverse sear method on the Arteflame, you’ll never go back!