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Tips for grilling steak

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DrewKaree:
Bison, Elk, Ostrich.  All very good meats, and maybe it's just my area, but we're able to get these in ground form at any time in a "regular" grocery store.  The Elk is a bit harder to find than the other two, but well worth trying.

If you can't wrap your head around trying these straight, give this a go:  Get half a pound of ground beef and half a pound of bison.  Mix 'em together.  Don't do ANYTHING to them that you might normally do, just mix 'em together.  They'll cook quicker than just straight ground beef, so use just a touch lower heat.  After having that mix, you'll think twice about using ground beef if you're gonna have burgers next time ;D  Shmokes is right, the taste is something you'll be surprised at. 

Also, for bison burgers, some ranch dressing and onions is wicked good!  If you pick up some Hidden Valley Ranch mix, toss some in and mix it up.  It's out of this world!

DrewKaree:
Hard to believe with the experiences of others that you seem to think it's chewy and a crumbly texture.  Your comments lead me to believe terrible preparation or cooking are your problem, not the meat.

My mom makes pot roast that's terrible.  I don't.  The difference is in how it's prepared and cooked.

You simply haven't had anyone cook bison well for you.  There's been far too many good experiences by myself, and I'll venture by shmokes, for you to be close to correct.  The alternative is to believe you've got strange definitions for what you're experiencing, which could also be true.

shmokes:

--- Quote from: pinballjim on October 21, 2006, 09:55:48 pm ---Meh on bison.  It has no flavor and it's chewy with a crumbly texture . . .



PS: Seriously, though, bison?  The only way to get beef to taste that bad is to throw a frozen hamburger patty in the microwave for 10 minutes.



--- End quote ---

Nah . . . I've grilled bison burgers at least a dozen times in the last six months.  You're either getting terrible meat or overcooking the hell out of your burgers.

boykster:

--- Quote from: pinballjim on October 21, 2006, 09:55:48 pm ---

More than one set of grill marks and/or use of butter = amateur

Don't waste you money on steak if you're going to mask the flavor with crap like BBQ sauce or A1.

--- End quote ---

The only thing I disagree with here is on the grill marks.  if you have random multiple grill marks, yes amateur.  if you have a beautiful criss cross pattern of grill marks on each side -> work of art.

And yep, if you're going to use A1 or other "sauce" then don't waste your $$ on good cuts.  get some cheaper cuts and tenderize the heck out of them. 

This thread inspired me to get a couple of small spencer / rib-eyes and grill them tonite.  I prepped em just as I described above....and they were delicious!

CheffoJeffo:

--- Quote from: pinballjim on October 21, 2006, 09:55:48 pm ---More than one set of grill marks and/or use of butter = amateur
--- End quote ---

I prefer two sets of turns for proper, even cooking throughout, especially for thicker cuts. Otherwise you end up with one side cooked more than the other. For a 1.5"-2" Strip Loin on a hot grill in summer, I'll go 2min/2min/2min/2min (cover open) and done. YMMV.

Nice 90-degree turns make for pretty grill marks, but not necessary to taste.

The only hard-and-fast rules I have are


* preheat the grill properly
* don't put cold meat on the grill
* don't pierce the meat ... get tongs
Other than that, if it works for you and your guests enjoy, then mark as a success. Nothing wrong with some BBQ sauce on a steak (heck, minced garlic will distort flavour way more than a decent BBQ sauce), if that is what you like. A nice dry rub is also good.

Bison can be different, depending on where you get it and how they are raised. And it doesn't cook like a normal fatty beef burger. Bison needs to be cooked more slowly and should not be salted prior to cooking. Also, overcooking will produce poor results (crumbly).

Cheers.

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