Right now, it's good to be a bison farmer. There's a growing demand for the meat, prices have doubled, and there's a lot more interest in the food community, something attributable to the changing American diet.
It turns out that Char Siu, even though it sounds like charcoal, is not barbecued, grilled, or smoked. It is roasted in a special oven, usually gas fired. And most of the time it gets its ruddy tone from red food coloring. Sigh.