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Teriyaki Buffalo Rib-eyes

Tuesday, 12 May 2009

Description

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

At a glance

Cuisine

Asian

Cooking Method

Grill

Difficulty

Easy

Meal/Course

Main Course

Serves

4 BIG eaters or 8 small ones

Bison is the most American (and one of the healthiest) of BBQ meats

4 buffalo rib-eye steaks, 12 ounces each
(most wild game distributors also sell 4-, 8-, and 10-ounce steaks)

1 clove garlic, minced or pressed
1 teaspoon ground ginger
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon instant minced onion
1/4 teaspoon black pepper

Methods/steps

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over the steak, cover and refrigerate for 6 hours or (ideally) until the next day.

Lift steaks from the marinade and drain briefly, save marinade and boil it for 10 minutes in a small saucepan. Place the rib-eyes on a barbecue and grill for 6-8 minutes for medium rare, turning once and basting with reserved marinade.

Serve the buffalo rib-eye steaks with barbecued beans, barbecued corn on the cob, and Indian fry bread.

Additional Tips

This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B

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