Buffalo?

[hotwine]

I've used my M1A1 universal dry rub on buff burgers & steaks and that worked well (equal parts black pepper, white pepper, garlic powder, onion powder, paprika and Lawry's Seasoned Salt). But heed Foodie's advice.... they cook very fast and become over-cooked very easily. Once over-cooked, they're dry as a bone.

When grilling beef, I watch the upper surface of the meat to tell me when to turn it: when it domes slightly and begins to show blood on top, turn it and cook for half the time it took to reach that point. That gives a nice medium rare. But following that plan with buff will turn it into boot-leather. With buff, I watch the edges of the meat for the first sign of shrinking, and turn it at that point. Then cook for no more than 10 seconds for medium rare.

It's tricky..... very tricky.