The long Memorial Day weekend is upon us and for many that means it’s time to dust off the grill, light some coals, and enjoy a back yard barbecue with friends and family. We hope you are able to take some time to enjoy good company, welcome the summer, and give thanks to those who served our country this Memorial Day. We know we will! (Note: both of our restaurant locations will be closed on Monday, 5/28/18 so that our crew can relax and celebrate as well).
With that, here are some tips for grilling a few of our favorite things – thick cut bison steaks and fresh vegetables. Instead of a strict recipe, we put together this list of tips – you can adjust these to suit your own taste, as well as what type of meat and produce you have on hand.
Bison Steak Grilling Tips:
If you’re lucky enough to find a really nice, thick cut of bison, these tips will work perfectly. If you have a thinner cut of meat, feel free to skip the reverse searing.
Tip 1: Bring your bison up to room temperature before getting started. Heavily salt the meat for at least an hour ahead of time. When you’re ready to cook, wipe off the excess salt, add cracked black pepper and your favorite seasonings or dry rub.
Tip 2: Bison loves sage. Sage loves bison.
Tip 3: Build up a pyramid of coals on one side of the grill. When they are hot, place your steak on the other side of the grill (over indirect fire). We like our steaks medium rare, so when the meat reaches 110°-115° we move it over the direct heat for a reverse sear. For medium rare make sure you have a finish temperature of 130° F.
Tip 4: Let the steak rest for at least 10, ideally 15 minutes before serving.
Summer Veggie Grilling Tips:
Feel free to use whatever fresh vegetables you enjoy that are available in your area. Our favorites are yellow squash, zucchini, and green onions (if you have wild onions where you are, don’t miss those!)
Tip 1: Use a plank cut on vegetables like squash. Slice them lengthwise into 1/4-1/2″ planks with the skin on.
Tip 2: Toss your vegetables in a little olive oil and your favorite seasonings before grilling.
Tip 3: Place your veggies flesh side down directly over heat on your grill for nice char marks. Don’t cook too long, we prefer a grilled veggie with some bite.
Tip 4: Eat your grilled veggies just like this. They’ll be delicious! Or, you can chop them, toss with a light vinaigrette and some piñon nuts for a warm side salad.
Let us know how it goes. We’d love to see your bison and grilled veggie photos if you give this a try. And don’t forget, you can always come into our North Denver or Greenwood Village locations for our famous bison ribs and seasonal sides. . . just not on Memorial Day.
Happy Memorial Day from the crew at Tocabe!