Some would argue that bison, or beef needs nothing but salt and pepper and maybe a little garlic. Sure that’s a good steak. But the marinading/brining just takes it to another level. And when that flavor coating is seared into the outside of the meat it is incredible.

I live in the midwest and pretty much grill year round. This year I indirect grilled some chicken while getting 7 inches of snow and in between sledding sessions on the hill in my back yard. Some of the best chicken I have ever done. Paste this into a browser:
http://grillinfool.blogspot.com/2009/01/let-it-snow-let-it-snow-let-it-snow-and.html

Beefalo? Never heard of it. Off to talk to my friends the Oracle. You might’ve heard of my Oracle. Some call it Google…Happy Grillin!!

I am from Texas and we grilled and smoked 24/7/365, and when I moved up here to the NE, the neighbors look at us funny when we light the grill in the snow

Have you ever tried beefalo? Hard to find, but interesting!

Hungry Jenny x

The pictures don’t do it justice because I am a horrible photog. Couple guys I work with are big into photography. One guy offered to sell me his old camera as he just upgraded. Couldn’t do the $2K he wanted for the camera and the lens.

He did tell me that with better lighting the pics would look better. Something else to look forward to warm weather for. Longer days means lots of natural light to get some great pics…

Jason,

My wife who is very picky about what she will eat and not adventurous at all loved the bison. It’s lower in fat, calories, cholesterol. Just cut back cooking times a bit….