Summer Grilling WITH BECK & BULOW!

We like to call this showstopper the King of Steaks. It’s a mouthwatering combination of tenderness, marbling and jaw dropping appearance that makes it one of our ultimate cuts for the grill. Bison tastes like beef, but with a clean, rich and subtly sweet flavor—absolutely no gaminess. Don’t be intimidated by the size—this steak can be prepared very simply. We recommend seasoning generously with sea salt and freshly ground black pepper on all sides (add in some herbs if you’d like), then searing the steak over direct heat. Continue to cook the steak on the cool side of the grill for about 45 minutes, or until the internal temperature reaches 125 degrees. Let rest for 5-10 minutes before slicing - add a pat of butter before serving if you wish. Enjoy with a glass of cabernet sauvignon and your favorite summer vegetables.

Bison tomahawk steak

Oil, melted tallow or melted butter for greasing the grill plus more for the steak (2-3 tablespoons)

Sea salt & Black pepper

Rosemary or other herbs (optional)

Butter for serving

1. Let the steak sit out at room temperature for 20 minutes prior to cooking.

IT’S THAT TIME OF YEAR TO FIRE UP THE GRILL AND ENJOY THE OUTDOOR PATIO WITH FRIENDS AND FAMILY. WE WANTED TO SHARE OUR TWO FAVORITE DISHES. STOP BY AND AND CHECK OUT OUR LARGE SELECTION OF MEATS, SEAFOOD AND POULTRY!”

Halibut is one of the most popular types of fish we carry, and due to high demand, we often fly it in for our Fresh Fish of the Week. Halibut is great for grilling because it’s firm enough not to fall apart, and has a sweet, mild oceanic flavor that’s extremely versatile and sure to please even those who think they don’t like fish. It does tend to cook very quickly, so we recommend liberally oiling the grill to prevent sticking and paying close attention for signs of doneness while the fish is cooking. Excellent with Chablis or sauvignon Blanc. We enjoy halibut paired with a light summer pasta or orzo dish with good quality olive oil and fresh tomatoes.

2. Put the steak on a plate or cutting board and rub it on all sides with melted butter, tallow or oil.

3. Season generously on all sides with sea salt and black pepper, along with any herbs, gently rubbing the seasonings into the steak.

4. Oil the grates of the grill. Light one side of the grill to mediumhigh heat and when it’s hot, sear the steak on all sides.

5. Move the steak to the cool side of the grill and cover. Continue to cook for approximately 45 minutes, or until the internal temperature reaches 125 degrees Fahrenheit.

6. Let the steak rest for 5-10 minutes before slicing and serving.

1lb wild caught halibut fillet

Melted butter or ghee (about 3 tablespoons)

Sea salt, 1 tsp & Black pepper, 1 tsp

Zest of 1/2 lemon

Minced garlic, 1/2 tsp

Fresh herbs such as dill, rosemary or basil (optional)

1. Let the halibut sit at room temperature for about 20 minutes prior to cooking. This will help the fish to cook more evenly.

2. Oil the grates of the grill. Preheat to medium high heat.

2. Mix together two tablespoons melted butter, sea salt, black pepper, lemon zest, minced garlic and herbs and coat the fish with the mixture thoroughly on all sides.

3. Grill the fish for 3-4 minutes on each side, or just until opaque and beginning to flake when prodded with a fork.

4. Let rest for 5-10 minutes before serving. Enjoy!

Want to join our Fresh Fish of the Week Program? Give us a call at 505-428-6827.