Dried Mustard Seeds
Apple Cider Vinegar
Red Chili Flakes
Preheat your grill to an indirect two-zone cooking at medium-high heat (around 350F).
Remove the tenderloin from the brine and place it on the cooler side of the grill to cook until it reaches 120F.
Once it hits temperature, pull out and let it rest for 10 minutes. Reset your grill for direct cooking at high temp (around 400F). Once rested add the bison to the grill to cook for 1.5 minutes total in order to char all sides of the bison. Once done, pull it off and set aside.
Slice your tenderloin up, serve with the Spicy Beer Mustard. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.