Sunday, September 19, 2010

Bison with Coffee Chili Dry Rub

   I love bison.  It is incredibly lean (a quarter of the fat of regular beef, which also means it has a lot less saturated fat), has less than half the cholesterol of regular beef, and is packed with protein.  Like all red meat, bison is high in iron, but it also contains a significant amount of vitamins B6, B12, and niacin.  If you love beef, bison is a great (healthier) alternative.  And don't be scared of it!  Even though bison is considered "game", the meat that you buy in the store has been domestically raised.  There is absolutely no tinny "game" flavor.  In fact, the meat is incredibly mild, which you would never guess considering the red-black hue of the raw state.

This dry rub has a pronounced flavor, but is not over-powering.  It is great for red meat and heartier cuts of pork.  If you want a stronger flavor add more chili powder and garlic and add 1/4 tsp cayenne pepper and 1 tsp cumin.  (I wouldn't recommend the stronger version for bison.)  The proportions I have in this recipe are enough for 1 1/2 lbs of meat (up to 2 lbs if you like a mild flavor.)

Coffee Chili Dry Rub
3/4 tsp instant espresso powder
1 1/2 tsp chili powder
1 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper

Thoroughly combine ingredients, make sure there are no lumps.  Pat meat dry.  Rub meat liberally with mixture.  Let meat sit for 15 min.  Lightly rub with olive oil before cooking.  Cook meat.

For bison (steak cuts), grill over medium heat (direct).  For 1 inch steak it will be 3-4 minutes a side for medium-rare.  For a 2 inch steak, 6-8 minutes a side for medium rare.

For more information on bison meat:

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