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Burnt ends are the crown jewel of Kansas City BBQ — smoky, sticky, caramelized bites of meat candy that disappear the second they hit the table. Traditionally they take a full brisket and 12+ hours of your life. We've got a shortcut that doesn't cut corners: Buck Wild Bison Bacon Ends.
Our bacon ends are the thick, meaty chunks left over when we slice our smoked, uncured bison bacon. They come pre-smoked and loaded with flavor, which means you're not starting from zero — you're starting from delicious. Cube 'em, rub 'em, glaze 'em, and in about two hours you're serving burnt ends that'll make people think you've been tending a smoker since dawn.
The meat:
The rub:
Go easy on added salt — the bacon ends bring plenty on their own.
The glaze:
1. Cube it up. Cut the bacon ends into roughly 1-inch chunks. Uniform-ish pieces cook evenly, but don't stress — "rustic" is a flavor.
2. Season. Toss the chunks in the rub until every piece is coated. Bison bacon is leaner than pork bacon, so the rub clings beautifully.
3. Smoke (or roast).
4. Glaze. Move the chunks to a foil pan. Add BBQ sauce, brown sugar, honey, and scatter the butter over top. Toss to coat.
5. Caramelize. Back into the smoker or oven, uncovered, for 30–45 minutes until the glaze is thick, sticky, and lacquered onto every piece. Stir once so nothing burns to the pan.
6. Rest 10 minutes. Hardest step in the recipe. The glaze sets and the bites turn into pure meat candy.
Straight off the pan with toothpicks. Piled on a slider with pickles and slaw. Scattered over mac and cheese or loaded nachos. Stirred into baked beans for the best pot of beans at any cookout. Or be honest with yourself and eat them standing over the stove.
Bison is naturally leaner than pork, so these burnt ends deliver big smoke and big flavor without swimming in grease. Our bacon ends are already smoked and uncured, so half the work is done before you open the package. This is premium wild protein from a veteran-owned company — no shortcuts on quality, just a shortcut on your cook time.
Bacon ends are cut in small batches, and when they sell out, they're out until the next run.
Feeding a crowd? Grab the Big Ol' Box of Bison Bacon Ends — 10 packs at a big discount.
Tag us @buckwildbison when you make these. We want to see that glaze.
#BuckWildBison #BurntEnds #BisonBacon #BBQ #EatWild
If you’ve never cooked a bison steak before, you’re in for something special. Bison has a clean, slightly sweet richness that stands apart from beef—deeper in flavor, leaner in fat, and remarkably tender when treated right. The problem? Most people cook it exactly like beef and end up with a dry, overcooked disappointment.
This recipe fixes that. We’re using a cast-iron sear with a butter-baste finish—a method that builds an incredible crust while keeping the interior rosy and juicy. It’s simple, fast, and absolutely foolproof once you understand the one rule that matters most: bison cooks roughly one-third faster than beef.
There's nothing quite like a perfectly cooked, thick-cut bison ribeye, seared to a beautiful crust on the outside and juicy and tender within. And while it might seem intimidating, achieving steakhouse-quality results at home is entirely possible with the right tools and technique. Today, we're focusing on the humble yet mighty cast iron skillet.
Celebrate July 4th with bison! From juicy burgers to tender ribs, try these lean, flavorful recipes to elevate your barbecue game. Perfect for health-conscious grillers.
