Grilling season is finally here! May is a month bursting into bloom and filled with special occasions- Cinco de Mayo, Mother's Day, graduations, weddings and Memorial Day, and outdoor grilling is the perfect way to celebrate these moments. Our May recipe page is dedicated to some of our favorite cuts, and the chefs at the Primal Palate - Hayley and Bill (who are also this month's Featured Chefs!) were kind enough to share some of their favorite recipes and grilling tips. So gather your friends and family and head outdoors!
Beef Back Ribs
- 16 lbs of beef back ribs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chipotle pepper
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
Cut slab into individual rib pieces.
Place wire cooking racks on baking sheets and put individual rib pieces onto the racks.
Sprinkle ribs generously with seasoning rub, and refrigerate uncovered for at least an hour, but as long as over night.
Preheat oven to 225.
Allow ribs to come to room temperature, cover with aluminum foil, and place in oven.
Cook at 225 for 4 hours.
Herbed Chicken Skewers
Rinse chicken tenders under cold water and pat dry with a paper towel.
Carefully remove the tendon with a knife.
Cut tenders into large chunks.
In a large mixing bowl, combine chicken, olive oil, herbs de provance, lemon zest, salt, and pepper.
Cover bowl with plastic wrap and let marinate for 2-4 hours.
Preheat grill to medium high heat.
Skewer chicken, and grill 12-15 minutes, turning every 3-4 minutes until meat is no longer pink.
Stuffed Bison Filets
In a frying pan, melt coconut oil on medium heat.
Add garlic, onion, and mushrooms to the frying pan and saute until the onions are translucent and the mushrooms have softened.
Pour balsamic vinegar over mushrooms, sprinkle with salt and pepper, and continue to saute for 3-5 minutes.
Remove mushrooms from heat and set aside.
Preheat grill to medium heat.
Rinse bison filets under cold water and pat dry with a paper towel.
Cut a small pocket in each filet, leaving about 1/2 an inch between the pocket and the outside of the filet.
Stuff the filets with the sauteed mushrooms and onion, leaving remaining mushrooms for garnish.
Grill bison filets for 5-7 minutes per side.
Top with sauteed mushrooms, and serve.