vonDrehle
Assistant Cook
- Joined
- Sep 25, 2008
- Messages
- 17
Hey guys,
This was my first attempt at grilling Bison and as far as I can remember my first time actually eating a Bison Steak. I read online before grilling it that it is best to use a little bit of a wet marinate to it so I added a Hot and Spicy marinade that I picked up today along with a little bit of garlic salt. I used the marinade as sparingly as possibly so really just added a couple drops to each side and rubbed it in. I also cooked up some Hoppin Johns and added a little bit of the hot and spicy marinade to them as well to make them a little more hoppin. I thought it turned out really well and I"ll definitely grill it again. I've got one more strip steak and some ground bison that I will probably be doing for lunch and dinner tomorrow. What can I say the lean cuisines just aren't cutting it . If you have any advise on grilling bison let me know I'm really just kind of shooting in the dark with it right now.
I was surprised how red it still was in the middle because based on the firmness when I pressed down on it I thought I had over cooked it.
This was my first attempt at grilling Bison and as far as I can remember my first time actually eating a Bison Steak. I read online before grilling it that it is best to use a little bit of a wet marinate to it so I added a Hot and Spicy marinade that I picked up today along with a little bit of garlic salt. I used the marinade as sparingly as possibly so really just added a couple drops to each side and rubbed it in. I also cooked up some Hoppin Johns and added a little bit of the hot and spicy marinade to them as well to make them a little more hoppin. I thought it turned out really well and I"ll definitely grill it again. I've got one more strip steak and some ground bison that I will probably be doing for lunch and dinner tomorrow. What can I say the lean cuisines just aren't cutting it . If you have any advise on grilling bison let me know I'm really just kind of shooting in the dark with it right now.
I was surprised how red it still was in the middle because based on the firmness when I pressed down on it I thought I had over cooked it.