Spicy Grilled Bison Chislic (Montana Style) | Arteflame

Introduction

There is something undeniably primal and satisfying about standing around a roaring fire, the scent of smoky paprika and searing meat filling the air. This Spicy Montana Chislic isn't just an appetizer; it’s a bite-sized celebration of the American West. The moment those tender bison cubes hit the scorching hot steel of the Arteflame, they develop a dark, caramelized crust while staying incredibly juicy inside—a texture deep-frying just can't match.

Why You'll Love This Recipe

While traditional chislic is often deep-fried lamb, this version swaps in lean bison for a sweeter, richer flavor that pairs perfectly with a fiery cayenne rub. It is the ultimate low-fuss, high-reward party food. Because it cooks in minutes on the flat top, you get to spend less time managing the grill and more time enjoying a cold drink with your guests.

Chef's Tips

• Watch the Heat: Bison is much leaner than beef. To keep it tender, sear it hot and fast, aiming for medium-rare. Overcooking leads to chewy meat!
• Uniformity Matters: Cut your meat into consistent 1-inch cubes so every bite cooks at the exact same rate.

Easy Swaps

Can't find bison? High-quality beef sirloin or venison work beautifully with this rub. If you are serving a crowd sensitive to spice, simply dial back the cayenne pepper and increase the smoked paprika for that BBQ flavor without the burn.

Ingredients

The Meat

• 2 lbs Bison Sirloin or Tenderloin (cut into 1-inch cubes)
• 2 tbsp Avocado Oil (or high-heat cooking oil)

The Spicy Rub

• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Cayenne Pepper (adjust for heat preference)
• 1 tsp Smoked Paprika
• 1 tsp Coarse Sea Salt
• 1 tsp Freshly Cracked Black Pepper
• 1 tbsp Worcestershire Sauce (optional, for binding)

Instructions

Step 1: Prep the Bison

1. Remove the bison steak from the refrigerator and let it sit for about 20 to 30 minutes to reach room temperature; this ensures even cooking.
2. Trim any excessive silver skin or hard gristle from the meat, though a little fat is good for flavor.
3. Slice the bison into uniform 1-inch cubes. Uniformity is key here to ensure that every piece cooks at the same rate.
4. Place the cubes into a large mixing bowl and pat them dry with a paper towel to remove excess surface moisture.

Step 2: Season the Meat

1. Drizzle the avocado oil (and Worcestershire sauce if using) over the bison cubes, tossing them to ensure every piece is lightly coated.
2. In a small bowl, mix the garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and black pepper.
3. Sprinkle the spice blend over the meat while tossing continuously until the cubes are thoroughly and evenly coated with the rub.

Step 3: Fire Up the Grill

1. Start your Arteflame grill. Build a medium-sized fire in the center to get the cooktop hot.
2. You want the flat steel cooktop (plancha) to reach a high searing temperature (around 400°F to 450°F).
3. Scrape the cooktop clean and apply a thin layer of cooking oil to season the surface immediately before grilling.

Step 4: Sear the Chislic

1. Place the seasoned bison cubes directly onto the hot flat top grill. Do not overcrowd them; give them space to sear rather than steam.
2. Sear the meat for about 1-2 minutes per side. You are looking for a dark, flavorful crust.
3. Use tongs to rotate the cubes, searing all sides. Bison is best served medium-rare to medium; do not overcook or it may become tough.
4. Total cooking time should be roughly 4 to 6 minutes depending on the heat of your grill.

Step 5: Rest and Serve

1. Remove the chislic from the grill and transfer to a serving platter.
2. Let the meat rest for 3 to 5 minutes to allow the juices to redistribute throughout the cubes.
3. Serve immediately with toothpicks and your favorite sides.

Tips

When grilling bison, the most critical factor to remember is that it is significantly leaner than beef. Without the heavy marbling of fat to protect it, bison can dry out quickly if left on the heat too long. Aim for a medium-rare internal temperature (around 130°F to 135°F) for the most tender bite. If you prefer your meat well-done, bison might not be the best choice for this specific preparation, as it can become chewy. To ensure a perfect sear without overcooking the center, make sure your Arteflame cooktop is extremely hot before the meat touches the surface.

Another pro-tip for authentic chislic is the size of the cut. Ensure your 1-inch cubes are consistent. If some pieces are half the size of others, you will end up with a mix of burnt and raw bites. Furthermore, adding the salt right before you grill—rather than letting it sit on the meat for an hour—helps prevent the salt from drawing out moisture, ensuring a juicy interior and a crispy, seasoned exterior.

Variations

While this Spicy Montana version focuses on the bold pairing of bison and cayenne, chislic is a versatile dish that can be adapted to suit any palate or dietary preference. The beauty of cooking on the Arteflame is that you can easily segregate different batches with different flavor profiles on the cooktop simultaneously. Whether you want to stick to the South Dakota roots or travel globally with your flavors, the technique remains the same. Here are a few ways to mix it up:

• Traditional South Dakota Style: Swap the bison for lamb or mutton and use simply garlic salt and pepper, omitting the heavy cayenne and paprika.
• Asian Fusion Chislic: Marinate the bison cubes in soy sauce, ginger, and sesame oil before grilling, and finish with toasted sesame seeds.
• The Mild Hunter: Use venison instead of bison, and replace the cayenne pepper with dried herbs like rosemary and thyme for a savory, non-spicy version.
• Garlic Butter Finish: Grill the meat with a standard salt and pepper rub, then toss the hot cubes in melted garlic herb butter right before serving.
• Beef Alternative: If game meat isn't available, high-quality beef sirloin or ribeye makes an excellent, albeit richer, substitute.

Best pairings

Chislic is traditionally served as a rustic bar snack or appetizer, so the pairings should reflect that casual, comfort-food vibe. You don't need fancy plating here; the focus is on the communal experience of eating meat off a toothpick. The goal is to balance the heat of the cayenne and the richness of the bison with salty, crunchy, or cooling elements. Avoid heavy sides that will overshadow the meat; keep it simple and let the bison be the star of the show.

• Saltine Crackers: This is the non-negotiable, traditional accompaniment. The plain crunch resets the palate between spicy bites.
• Hot Sauce & Ranch: Serve with a side of Frank’s RedHot or Tabasco, and a cooling dish of ranch or blue cheese dressing for dipping.
• Garlic Toast: Thick slices of Texas toast grilled on the Arteflame alongside the meat absorb the juices perfectly.
• Pickles: Cold, crisp dill pickles or pickled okra cut through the richness and heat of the dish.
• Cold Lager: A crisp, cold American lager or a pale ale pairs perfectly with the spicy, smoky flavors of the meat.

Conclusion

Mastering this Spicy Montana Chislic recipe on your Arteflame grill is about celebrating the simplicity of great ingredients. By combining the lean, earthy taste of bison with a bold, spicy rub and the unique searing capability of a solid steel cooktop, you create a dish that is deeply satisfying and culturally rich. It’s a rugged, flavorful departure from standard barbecue fare that invites conversation and camaraderie around the fire.

Whether you are a seasoned game meat aficionado or trying bison for the first time, this recipe ensures a tender, flavorful result every time. The quick cooking time makes it perfect for appetizers while the main course finishes up, or as the main event for a casual gathering. So, grab your skewers (or toothpicks), crack open a cold drink, and enjoy the authentic taste of the American West right in your backyard.