Get ready for a mouthwatering adventure! Dive into the unique flavor of bison picanha, expertly prepared with simple seasonings. Discover the Michelin Guide's expansion into the South, plus hilarious BBQ meme competitions. Don't miss the new charcuterie dip recipe that adds flair to your summer spreads. Learn about the benefits of a revolutionary charcoal blend and get tips for perfectly cooked beef short ribs. From wedding catering to seafood boils, this episode covers all your grilling needs with a dash of humor!
Bison picanha, known for its unique beefy flavor and cooking technique, offers a distinctive alternative to traditional beef cuts.
The Michelin Guide's expansion into southern states is generating excitement about local dining and potential recognition for regional cuisine.
A barbecue meme contest is fostering community engagement and camaraderie among enthusiasts, highlighting shared humor and barbecue culture.
Deep dives
Cooking Bison Picanha
Bison picanha offers a unique flavor profile compared to traditional beef cuts. The host shares his personal experience of cooking a bison picanha sourced from a hunting trip, praising its beefy flavor complemented by a thick fat cap. The technique involves cooking it to medium rare, using simple seasoning like salt and pepper, and achieving a nice sear over hot coals, ultimately yielding tender, melt-in-your-mouth meat. The comparison to flat iron steak and the enjoyment of the cooking process showcases an appreciation for the distinctive qualities of bison meat.
Basting Techniques for Steaks
A special method to enhance steak flavor involves a unique butter basting technique. Instead of brushing melted butter on the top, placing a pat of seasoned butter beneath the resting steak allows the meat juices to flavor the butter and create a rich sauce. This approach not only intensifies flavor but also maintains the steak's aesthetic appeal. The speaker emphasizes the importance of allowing steaks to rest for five to seven minutes after cooking to maximize flavor absorption.
Exploring Bison's Distinct Taste
The taste of bison is described as rich and beefy, differentiating it from other game meats. It offers a cleaner and leaner option for those seeking high-quality protein. Conversations reveal that while bison ribeyes and other cuts may not have the same marbling as beef, they are equally satisfying and widely available at grocery stores. The insights underscore the culinary versatility of bison and its similarities to beef.
Michelin Star Developments
The Michelin Guide is expanding its reach into southern states, with inspectors now evaluating restaurants in Alabama, Louisiana, Mississippi, North Carolina, South Carolina, and Tennessee. Speculation arises on which establishments could receive stars, with discussions highlighting local favorites along the Gulf Coast. The excitement about potential Michelin recognition showcases a growing interest in elevating regional cuisine to a higher culinary status. This development indicates that quality dining experiences are emerging within these increasingly recognized culinary landscapes.
Engaging Barbecue Community Events
A barbecue meme contest is generating enthusiasm in the community, illustrating the camaraderie among members. The humorous posts, ranging from funny pictures to clever one-liners, have engaged participants and sparked creative exchanges, fostering a sense of unity. Upcoming contests aim to give away barbecue equipment, stimulating interest and participation. The lively interactions highlight the community's commitment to celebrating barbecue culture and encouraging shared experiences.
Today on the HowToBBQRight Podcast, the weather is FINALLY looking up (00:14)! Malcom whipped up a bison picanha, and it was super beefy and delicious (01:08)! The Michelin guides are making their way down south, and here’s OUR picks for who deserves a star (08:03). Y’all are KILLING IT on the BBQ memes competition, and the BINGO game might just be our favorite (19:13). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (27:52)! Malcom’s got a new dip just in time for your summer charcuterie spreads (28:41). Is Royal Oak’s new charcoal actually worth using (34:42)? This is how you smoke the best BBQ beef short ribs (38:59). Catering a wedding can be a HUGE task, but here’s the best ways to cater barbecue for the big day (41:58). When you cook brisket for a crowd, should you slice, shred, or chop it (43:28)? Malcom’s cooked a LOT of seafood, but here’s how he’d get down on a HUGE seafood boil (45:19)! Should you be trimming your brisket BEFORE you throw it on the smoker (49:27)? We’ve got a golf get together this weekend, and I ordered the “Taste of the Masters” to review (52:23)...
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