For this #weekendengagement share, I opted for sharing an outside food story. What's my favorite outside food story? Honestly, it's what I just cooked on the grill. I love cooking on our charcoal grill...we've had this grill for some ten years, and I love being able to fire it up and cook. Steaks, hot dogs, hamburgers, salmon, shrimp, chicken...it doesn't really matter, as to me it's all about the experience. Today's experience was a bison sirloin roast. Yum!
Hattie and I picked this cut up at our food co-op earlier this year. Finally (finally), we pulled it out of the freezer to grill today. It was a thick cut and very tender; my wife seasoned it ahead of time with thyme, oregano, salt, pepper, and rosemary. Then it was time to grill...
For this one, I set up a two-zone lump charcoal spread. After letting the grate and grill heat up for roughly 15 minutes, I threw the roast on the "cold side," covered, and let it cook for roughly 45 minutes.
After the 45 minute grill time, I took the temperature and found it to be about 130 F. I pulled the roast off of the grill and placed it in a tent of aluminum foil. With the meat still "cooking" under the foil, I then threw a few veggie kabobs on to compliment the protein.
Flipping it occasionally over the course of 15 minutes, and then searing on the hot side, the veggies were ready to go. The smell was wonderful.
All in all, the meal was finished in roughly an hour. The bison turned out perfect, and with some Worcester sauce on the side, our Sunday meal was complete.
This was our first bison meal at home, and to be honest, I think we'll do it again. We don't have a lot of bison in our area, but we do love to try new things when we can. It's the simple things in life, you know?
Thanks for stopping by for our #weekend story. More fun to come (I hope!)
