Begin the night before by adding your dried mustard seeds to a jar along with the beer. Let them sit in the fridge overnight to absorb the beer. The next day, pull them out and add them to a food processor along with all the other ingredients for the Spicy Beer Mustard. Blend until smooth. Add more soy sauce if you'd like it thinner. Once done, place the mustard in a bowl in the fridge for later.

Next, make sure your bison tenderloin is trimmed & cleaned of any silver skin. Truss the tenderloin with butcher twine by tying it tight every 1.5”. Add all the ingredients for the seasoning to a bowl along with the canola oil and mix until a paste. Lather the bison thoroughly with the paste, then place the tenderloin in the fridge for 40 minutes to quickly brine.

Preheat your grill to an indirect two zone cooking at medium high heat (around 350F).

After brining, pull the tenderloin out and let sit for 5 minutes. Add to the cooler side of the grill and let cook until it reaches 120F internal (around 35-50 minutes). 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 and enjoy!