wrong wrong wrong.....everything about this cooking process is wrong....first things first...marinade with mesquite in the freezer...then apply a rub to flavor.....then cook over indirect heat...not over the flame....its last 5 mins should be scored over the flame itself, if that...last but not least...never buy pre packed bison....no wonder the shit is dry...i dont make vids on this kinda thing but being native american..i can cook some bomb buff...and my bison is niiiice and tender!
@SmokeyGoodness ...i would post a vid...but 2 things....i dont share my grillin secrets...except for what i just typed...and 2...you cant taste a video now can you.
@SmokeyGoodness well i dont actually freeze the meat...its a science...see when you rapidly cool meat in marinade...it forces the marinade into the grain of the meat....its a displacement of oxygen to liquid...thus flavoring and tending the meat soft like...try it sometime...btw...dont use kosher salt/sea salt...it drys meat at a very rapid rate.
thats all im gonna say.....and theres my advice....ps..dont freeze the meat....get it just on the verge of frosting.
Oh goodness.. you are killing me with these great recipes. I had peanut butter for lunch... now I'm craving MEAT! Ha ha. Great recipe... great video. Thumbs up!
@usafireandrescue Sorry 'bout the "food tease"! Here it is, a 110 degree heat index, and I'm out Qing 2 racks of ribs!...Insanity or dedication! (Or a combination of both.)
@mrhenderson It's important to let the temp get very high! I usually wait about 10 minutes with the lid on and both vents wide open. The hotter the grate, the easier it will be to knock all the residue off.
Another good way to clean it is, as PikesPeakOcean mentioned, to use an onion, cut in half. A long fork or long tongs to hold it will prevent any burns!
@SmokeyGoodness I bbq the chops tonight and they turned out great! I made a bbq sauce and other spices marinade and they came out perfect. I'd love to try ribs and a turkey or whole chicken before my grillin days are over...I have the 18'' weber...is yours bigger? I remember you tried standing a turkey upright and had to put it in a pan because it didnt meet the height regulations (referee Shaw)
@SmokeyGoodness mmm a bit of onion and mushrooms over the top, some horseradish...
I did the last ribeyes on the brinkman with corn tonight, was funny because the slower cooking brinkman actually did a better job they were almost falling apart done and still running pink inside and it was well over 30 minutes on the hotter side while the corn was a bit over 2 hours on the cooler side.
wrong wrong wrong.....everything about this cooking process is wrong....first things first...marinade with mesquite in the freezer...then apply a rub to flavor.....then cook over indirect heat...not over the flame....its last 5 mins should be scored over the flame itself, if that...last but not least...never buy pre packed bison....no wonder the shit is dry...i dont make vids on this kinda thing but being native american..i can cook some bomb buff...and my bison is niiiice and tender!
primehive 1 year ago
@primehive "Never buy pre packed Bison"...Oh, Okay then.
can't wait to see your video. Please show us the CORRECT way, please.
SmokeyGoodness 1 year ago
@SmokeyGoodness ...i would post a vid...but 2 things....i dont share my grillin secrets...except for what i just typed...and 2...you cant taste a video now can you.
primehive 1 year ago
@primehive I'm actually a bit disappointed. I'd love to see a freezer marination. But, you know what they say about the value of talk.
SmokeyGoodness 1 year ago
@SmokeyGoodness well i dont actually freeze the meat...its a science...see when you rapidly cool meat in marinade...it forces the marinade into the grain of the meat....its a displacement of oxygen to liquid...thus flavoring and tending the meat soft like...try it sometime...btw...dont use kosher salt/sea salt...it drys meat at a very rapid rate.
thats all im gonna say.....and theres my advice....ps..dont freeze the meat....get it just on the verge of frosting.
primehive 1 year ago
@primehive I will give that a try! I'm open to trying new techniques all the time.
SmokeyGoodness 1 year ago
Oh goodness.. you are killing me with these great recipes. I had peanut butter for lunch... now I'm craving MEAT! Ha ha. Great recipe... great video. Thumbs up!
usafireandrescue 1 year ago
@usafireandrescue Sorry 'bout the "food tease"! Here it is, a 110 degree heat index, and I'm out Qing 2 racks of ribs!...Insanity or dedication! (Or a combination of both.)
SmokeyGoodness 1 year ago
mmmm that looks soooo good!! i definitely need to make me one of those soon! thanks for the great video!
hotforfood 1 year ago
@hotforfood That would be so cool, to see your "spin" on a Bison recipe!
Looking forward to it!
SmokeyGoodness 1 year ago
Any tips on cleaning a grill grate aside from using the scraper? It seems there is a residue on the grates no matter how much I scrub it.
mrhenderson 1 year ago
@mrhenderson It's important to let the temp get very high! I usually wait about 10 minutes with the lid on and both vents wide open. The hotter the grate, the easier it will be to knock all the residue off.
Another good way to clean it is, as PikesPeakOcean mentioned, to use an onion, cut in half. A long fork or long tongs to hold it will prevent any burns!
SmokeyGoodness 1 year ago
Cleaning the grill with a white onion works well
PikesPeakOcean 1 year ago
@PikesPeakOcean sometimes, better than a grill scraper!
SmokeyGoodness 1 year ago
I saw some bison at the store but it was a little discolored so I got a few pork chops for the grill instead. That steak sure looks good!
mrhenderson 1 year ago
@mrhenderson Mmmm, Pork chops sound good right about now! Haven't Q'd 'em in a while.
SmokeyGoodness 1 year ago
@SmokeyGoodness I bbq the chops tonight and they turned out great! I made a bbq sauce and other spices marinade and they came out perfect. I'd love to try ribs and a turkey or whole chicken before my grillin days are over...I have the 18'' weber...is yours bigger? I remember you tried standing a turkey upright and had to put it in a pan because it didnt meet the height regulations (referee Shaw)
mrhenderson 1 year ago
great video! looks perfect!
JimboJitsu 1 year ago
@JimboJitsu heh heh, And I want MORE!
SmokeyGoodness 1 year ago
@SmokeyGoodness mmm a bit of onion and mushrooms over the top, some horseradish...
I did the last ribeyes on the brinkman with corn tonight, was funny because the slower cooking brinkman actually did a better job they were almost falling apart done and still running pink inside and it was well over 30 minutes on the hotter side while the corn was a bit over 2 hours on the cooler side.
JimboJitsu 1 year ago
@JimboJitsu I hope you recorded that! We never get tired of ribeye videos!
SmokeyGoodness 1 year ago
@SmokeyGoodness
lol of course I did, a bit at least... enough for a tease not a show...
JimboJitsu 1 year ago
Great vid man....good looking vittles!!!!
TheVittleVlog 1 year ago
@TheVittleVlog Thanks, neighbor!
SmokeyGoodness 1 year ago
Bison meat is excellent, take that Cadillac for a spin every chance I get!
TangoSpiceCompany 1 year ago
@TangoSpiceCompany Same here, I'm thinking of ordering one of those big variety boxes from High Plains! I looked at their website, made me hungry!
SmokeyGoodness 1 year ago
Great video ... enjoyed it immensely ... keep them coming Dan!
TitoJorge 1 year ago
@TitoJorge Thanks so much Titojorge!
SmokeyGoodness 1 year ago
That looked SOOOO good, Dan.
(And your description of the meat made me realize I ate a ground Cadillac on Catalina)
PismoBeach 1 year ago
@PismoBeach Thanks Steve!
And surprisingly, Levi insisted on eating about 1/2 of this Cadillac steak!
Maybe, McWendyKing has lost a customer!
SmokeyGoodness 1 year ago