Heat up your grill this summer with Chef Rob’s Irish Mist BBQ Bison Skewers! This recipe in collaboration with the @canadianbisonassociation and @ramadaplazaregina . Chef Rob believes that bison meat, the true hidden gem of the prairies has so much potential in the food service industry. Inspired by its locality, leanness, versatility, and unique cuts, bison fits right in with a southern Saskatchewan full service hotel and conference center like the Ramada.


Chef Rob Stroh began his career in Culinary Arts in LaRonge, SK at the Harbour Inn as a prep cook. After deciding to pursue his passion, he began work as a Pastry Chef at the Regina Inn and the Provincial Legislative Building as a Sous-Chef. Rob is currently working as Executive Chef at the Ramada Plaza Downtown in Regina, SK.


Stop by the Ramada Plaza Downtown Regina for spectacular accommodation and delicious bison this summer!



  • ½ cup Irish mist
  • ½ tomato paste
  • ¼ cup apple cider vinegar
  • 1 cup Ketchup
  • ½ cup brown sugar
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 table spoon molasses
  • 1 clove garlic
  • ¼ onion



Mince onion and garlic in a food processor or by hand. Ina medium sauce pan, sautee onion and garlic until translucent and aromatic. Add all other ingredients and bring to a simmer 15 to 20min stirring often. Cool.



  • ¼ cup smoked Paprika
  • 2 tbsp. Chili powder
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • sugar
  • 1tsp coriander
  • 1 tsp mustard Powder
  • 1 tsp Salt
  • 1/2 tsp white pepper
  • 1 tsp cumin
  • 1 tspcayenne
  • 1 tsp dried thyme
  • ½ tsp dried rosemary



Mix all ingredients together.



  • 32 oz of Bison Sirloin (or 4 8oz steaks)
  • 1 cup Irish mist bbq sauce/marinade
  • ½ Cup seasoning rub.
  • 1 ½ canola oil.



Cube the bison sirloin into large cubes and toss with marinade. Let marinate overnight. An hour before barbecuing, take the cubed bison out of marinade and pat with paper towel. In a bowl, toss bison with 1 ½ table spoons of canola oil, then sprinkle/toss with seasoning until the bison is evenly coated (it should still be saucy). Skewer the bison. Let rest uncovered in fridge until you’re ready to bbq. Turn on bbq to med heat and let it get hot, season the grill with canola oil to keep it from sticking.



Bison meat has a tendency to cook faster than beef, so you don’t want it on the bbq as long. Making sure your grill is properly seasoned, place the bison skewers on the grill. Cook until golden brown lines appear and then flip. Repeat for all four sides. Cook until desired doneness is achieved.



Irish mist bbq bison skewers work great as part of a barbeque platter or served on their own as the main dish. My personal favourite is to take them off the skewer and serve them in a sausage roll with toppings like coleslaw, banana pepper, relish and pickled carrots. The sky is the limit.

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