We often get asked, “what is the right way to grill bison?” Good news is that it’s pretty easy and is similar to cooking beef. However, with bison being so lean and having key differences compared to beef there is a particular way we recommend grilling your bison in order to cook it to perfection. Keep reading for some tips and become a grill master in no time.
1. Low Heat and Less Time
Like we said before, bison is naturally leaner than beef, so therefore it takes less time to cook and requires lower temperatures. We like to follow the 1/3rd rule, which is to aim for 1/3 of the cooking time at 1/3 of the temperature you would normally use for beef. Follow this and you’ll end up with a more tender, juicier piece of meat.
2. Practice Makes Perfect
The more you cook, the more you’ll learn. Once you get used to cooking bison, you’ll start to figure out timing. But until then, we recommend using a meat thermometer to get the temperature just right and make sure the meat is perfectly done.
Here are some temperature guidelines to follow depending on how you prefer your meat:
Rare: 110-120 degrees Medium Rare: 121-125 degrees Medium: 126-130 degrees
Note: The temperature will rise a few degrees while resting.
3. The Simpler the Better
We don’t mean to brag, but our bison is naturally delicious. It doesn’t need a ton of extra ingredients to make it mouthwatering.
4. Be Patient
We know it’s hard to wait, especially when it smells so delicious, but don’t cut into your meat the second it comes off the grill. Let the meat stand for at least 5-10 minutes in order for all the flavor and juices to set. Trust us, you’ll thank us later when you take that first bite.
Follow these simple steps and you’ll be in charge of cooking at every family grill out. 😉
