Ground Bison Steak: Chargrilled Ground Bison Steaks with Spinach Salad

November 2, 2009

In our area, late October and early November is when the fall season really sets in. We tend to have a number of mild days and that means there are opportunities for grilling at our local park or in our backyard. For a quickly prepared meal that is heavy in the taste and health categories, [...]

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How to Determine Steak Temperature

October 29, 2009

I recently thought back to a friend of mine who cooks steaks at a chain steakhouse (Hoss’s in Greensburg, PA). He taught me how to determine Rare, Medium Rare, Medium, etc. by using my hand and I just recently thought about how valuable this method is. If you’ve ever eaten at a Hoss’s, you know [...]

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Bison Steaks: Cooking Tips

October 27, 2009

You’ve bought some bison steaks, now what? Sure, they look a little like b**f but there is much less fat and water that you’ll need some tips prior to cooking. Bison meat lacks marbling. Remember that bison cooks faster! “Low and slow” is a fail safe way of cooking bison. Once you’ve become more experienced, [...]

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Bison Meat in Denver, CO: It’s Everywhere

October 26, 2009

When I had the opportunity to travel to Denver recently, I jumped at the chance. While we were there we wanted to experience the city and as many of the local attractions we could during our 5 day stay. I immediately spoke with friends and also scoured the internet for the best places to go. [...]

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Bison Stew Meat: Hungarian Goulash

October 23, 2009

The idea for authentic Hungarian Goulash came when browsing the aisles at Whole Foods in Arlington, TX and I came across a can of Hungarian Paprika. I remembered a show I’d seen on the Travel Channel with Anthony Bourdain in which they demonstrated cooking a big pot of Hungarian Goulash. The sweet flavor of lean [...]

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Bison Short Ribs: Classic Short Ribs with Mashed Potatoes and Carrots

October 19, 2009

Short ribs are known to be a tough thing to cook. First, it’s difficult to cook them to an appetizing tenderness. This is usually the trouble when cooking with b**f. Bison short ribs are much easier to cook and have a sweet flavor near the bone. I really like working with bison short ribs due [...]

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Bison Recipes: Photograzing

October 17, 2009

Check out this link at Serious Eats for a collection of recipes and photos of bison meat. It’s always good to check out what others are doing with their bison meat. There are a few great buffalo burgers here.
Photograzing’s Bison Tag Page

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Boneless Ribeye: Jamaican Jerk Ribeye

October 12, 2009

I have to first give major recognition to Nick Kindelsperger from The Paupered Chef. He prepared a very authentic Jamaican Jerk Chicken on his site and went into depth on how to make the Jerk style coating. This article illustrates the importance of charcoal grilling in the style. Although I did not use whole allspice [...]

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Bison Meatballs: Rethinking the Italian Meatball

October 6, 2009

I’ve had a little experience at this point with cooking some Italian meals. I’ve scoured over a number of cookbooks, experimented and failed, overreached, and had a few successes as well. The Italian meatball for spaghetti and meatballs is an easy one to screw up. My experience has taught me that even the easy stuff [...]

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Searing and Finishing a Steak with a Cast Iron Skillet

October 2, 2009

One of the first skills to learn when cooking steaks, particularly if you are living in an arrangement that does not allow you to operate a grill, is searing a steak with a cast iron skillet and then finishing it in the oven on high heat. Cast iron is the skillet of choice because it [...]

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