Posts Tagged ‘grilling buffalo meat’

Ingredients
25 garlic cloves, peeled
1/8 teaspoon crushed red pepper flakes
1/2–1 cup extra-virgin olive oil
4 buffalo ribeye steaks
Sea salt
Ground black pepper

Directions
1. In a small saucepan over low heat, combine the garlic and red pepper flakes with 1/2 to 1 cup of oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.

2. Pour 1/4 cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat.

4. Brush the cooking grates clean. Grill the buffalo steaks over indirect medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.

5. Serve the bison steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.

Use a 4-6 lb. roast
1. Insert 4-5 half-cloves of garlic in various places inside the roast. (A paring knife works great).
2. Liberally sprinkle all surfaces with Lowry’s seasoning salt, freshly ground black pepper and garlic POWDER (not garlic salt).

Prepare the BBQ as follows:
1. Underneath the grill on top of the coals, lava rocks or tile place a metal cake pan that is larger than the roast and fill approximately 2/3 full of water. This will stop any flaring of the roast and drippings and also prevents the roast from any drying out.
2. Start BBQ only on the OPPOSITE side from where you are cooking the roast. Start on HIGH heat and after searing the roast, turn heat down to LOW to MEDIUM.
3. During cooking, set the roast on end and turn 1/4 turn EVERY 15 MINUTES, doing the ends of the roast last. Generally, cooking time is 1/2 hour per pound.
4. It is preferable to use a meat thermometer to determine how well done you like the meat.

Recipe from the Bison Producers of Alberta Canada

 Ingredients

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• kosher salt and black pepper
• 1 bell pepper, thinly sliced
• 1 bunch spinach, thick stems removed (about 4 cups)
• 1 pound  buffalo sliders (8 patties)
• 8 small rolls, split

 Directions

1. Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.
2. Meanwhile, place the buffalo patties on a broiler proof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.
3. Form sandwiches with the rolls, buffalo sliders, and vegetable mixture.