Bison Sirloin Steak

January 28, 2011

Week 5 - Animal= Bison

Whole Foods has an excellent meat department.  Could spend hours.

Bison steaks seasoned with kosher salt and black pepper.  Grilled over direct heat and cooked for approximately 6-7 minutes per side.  Cooked til rare.

Non Meat

• Roasted orange Bell Pepper

Before

After

Very tender and better than beef.

Porterhouse Steaks

January 22, 2011

Week 4 - Animal= Cow

The realization hit me this week that I have already used the four most basic animals that one usually grills...hmmm....this may complicate things down the line...creativity will be essential.

Anywho....

Porterhouse steaks (T-bone shaped steak comprised of a NY strip and Filet) seasoned with kosher salt and freshly ground black pepper.

Grilled over direct heat until medium rare (any longer is a sin).  Small amount of hickory chips used to add some aroma and a hint of smokiness. 


Pretty tender and decent grill marks.

Non Meat

• Roasted Bell Peppers
• Foil Roasted Sweet Onion
• Slice onion into 8ths 
• Drizzle with Olive Oil
• Season with kosher salt and Black pepper
• Wrap tightly in foil and add to the grill

Apple/Hickory Smoked Chicken

January 16, 2011

Week 3 - Animal= Chicken

Sam's club or Costco are some of the best places to buy whole chickens.  Usually come 2 to a package and are better quality and cheaper than at a grocery store.  (Information on how to cut up a whole chicken will be added at a later date)

Chicken was grilled indirectly around a center fire.  Wood chips used for the first half of cooking to add flavor and aroma.

Toby gave his seal of approval by actually eating.

Chipotle Pork Steaks

January 8, 2011
Week 2 - Animal = Pig

Pork steaks - with chipotle based dry rub.  Indirect grilling with 2 small fires on both sides of the grill.

Combination of Pecan, Apple, and Hickory wood chips used to impart smoky flavor to the pork.

No wet sauce used or needed.  Pretty flavorful for pork steaks.

Non-Meat

• Grilled Red Bell Pepper
• Roast over direct heat to char the skin
• Rotate frequently to evenly char.

Kansas City Style Dry Rub

1/4 cup paprika
2 T smoked paprika
2 T ground black pepper
1 T brown sugar
2 teas Kosher salt
2 teas garlic powder
1 1/2 teas chili powder
1/2 teas celery salt

New Year, New Grill, New Mission

January 1, 2011.

Because a 22" Weber isn't big enough... enter 26.75" inch...(cue dramatic music- insert your own oohs and aahs).


The idea of attempting to grill a different species of animal every week for the duration of the year entered my head near the end of 2010.  The realization of how daunting a task this might be soon came to fruition.  Worth a shot.

Week 1 - Animal= Turkey

The first grilling was technically a smoking. Two turkey breasts and turkey thighs.  The turkey was brined for 24 hours before grilling to help maintain juiciness and impart flavor to the meat.

A combination of pecan and hickory wood chips were used in the smoking process.

The turkey was smoked on indirect heat for upwards of 3 hours.


Result:  Excellent smoky flavor.  Nice coloration and smoke ring.  Cooked slightly longer than I would have liked.  I believe that this was due to a new grill, quantity of meat, and inaccurate meat thermometer.