Orders received after 9/25 will ship 10/9
Dust off the grill, grab your apron, and fire it up – barbecue season is back! Whether you’ll be hosting friends for a weekend cookout or simply throwing something on the grill for a quick dinner, bison is a great choice. Not only is it flavorful, tender, and healthy, but you can cook it just as easily as beef. Even better, it goes well with so many flavors, so you don’t have to give up any of your BBQ favorites when you choose bison as your main dish.
If you’re grilling bison meat for the first time, there are a few things you should know. Let’s take a closer look!
Because bison has less fat than beef, it typically cooks faster. This means you’ll have to keep a close eye on it, especially if you’ve never grilled it before. If you leave it on too long, you might end up with dry, tough meat. You should always use low temperatures and cook it slowly for the best results.
The tenderness of your bison also depends on the cut you choose and where it’s located on the animal. The more active the mussel, the less tender the meat will be. However, you can still enjoy juicy, tender bison (regardless of the cut you choose) by following a few simple cooking tips:
Burgers are a natural choice for grilling. However, there are a variety of other great types of bison meat to throw on the barbecue. If you’re craving bison steak, some of the best cuts are ribeye, tenderloin, flank, flat iron, and sirloin. Cook your steaks until they’re done to your liking, whether that’s blue rare, rare, medium-rare, or medium.
When you season bison meat, do not salt it until after it’s cooked. Because bison doesn’t have much fat, the salt will draw out the moisture and make it tough.
Bison meat tastes great on its own, but marinades are an excellent idea if you want to play with flavor. You can make your own flavorful marinades by mixing equal parts of vinegar and oil and adding your favorite spices. You can make pepper marinades, garlic marinades, or use a combination of herbs. We recommend a mix of garlic and herbs for those who don’t like spicy foods but prefer a subtle kick.
Coat the meat with the mixture, then put the steaks in a zippered bag with the rest of the marinade. Let it sit for up to (but no more than) six hours. When you’re ready to grill, remove the meat from the fridge and let it come to room temperature before cooking.
Dry rubs are another easy way to add flavor to your bison meat. Here are a few of our favorite seasonings to combine:
Liberally coat the bison meat with each spice, then put them on the grill. After they’re done cooking, sprinkle with salt and serve.
If you can’t find redfish seasoning, try substituting it for rosemary, thyme, sage, or oregano.
Burgers are a barbecue staple, and they don’t require a lot of seasonings to taste delicious. However, if you really want to impress your family, serve up our favorite bison burger recipe.
Simply mix 2 pounds of ground bison with the following ingredients:
Form the mixture into ¼-pound patties and put them on the grill. Cook to your liking, then serve with your favorite BBQ sides, such as mustard potato salad, pasta salad, coleslaw, or french fries.
Ready to get grilling? Stock up on all of the delicious bison meat you need at Buck Wild Bison. Or, contact us today for more recipes and tips!
