Spicy Montana Chislic - Grilled Bison with Garlic Sauce

Introduction

Experience the bold flavors of Montana with this Spicy Montana Chislic, made with tender cubes of bison or beef, expertly seared on the Arteflame grill for a steakhouse-quality crust. The reverse sear technique ensures a juicy, flavorful bite every time. Serve with a rich garlic dipping sauce to complete this rustic, high-heat grilled dish.

Ingredients

• 2 lbs bison or beef sirloin, cut into 1-inch cubes
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley (for garnish)
• Skewers (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the meat

1. In a bowl, mix the smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
2. Coat the bison or beef cubes evenly with the spice mixture.
3. Skewer the meat onto skewers if using.

Step 3: Sear the meat on the center grill grate

1. Place the butter on the flat cooktop and let it melt.
2. Place the meat cubes on the center grill grate and sear each side for 45 seconds to 1 minute until a nice crust forms.
3. Move the seared meat to the outer flat cooktop to finish cooking to desired doneness.
4. Remove the meat when the internal temperature is 15°F below the target temperature, as it will continue to cook after being removed from the grill.

Step 4: Prepare the garlic dipping sauce

1. On the flat cooktop, lightly cook the minced garlic with a bit of butter until fragrant.
2. In a small bowl, mix the cooked garlic with mayonnaise, lemon juice, and Worcestershire sauce.
3. Stir until smooth and well combined.

Step 5: Serve

1. Plate the grilled chislic and garnish with chopped parsley.
2. Serve with the garlic dipping sauce on the side.
3. Enjoy your Montana-style grilled chislic!

Tips

• For extra tenderness, marinate the meat in olive oil, lemon juice, and garlic for an hour before seasoning.
• Use metal skewers to prevent burning if using wooden skewers, be sure to soak them in water for 30 minutes.
• Move cooked pieces to the cooler edges of the flat griddle to keep warm while grilling other ingredients.
• For more flavor, add a dash of smoked salt before serving.

Variations

1. Spicy Honey Chislic: Add a drizzle of honey after grilling for a sweet and spicy balance.
2. Herb Butter Chislic: Finish with a dollop of garlic herb butter during the final minutes of cooking.
3. Lemon Pepper Chislic: Use lemon zest, black pepper, and garlic for a fresh, citrusy twist.
4. Asian-Inspired Chislic: Use a soy sauce, ginger, and sesame oil marinade for an umami-packed version.
5. Montana Whiskey Chislic: Marinate meat in whiskey, brown sugar, and black pepper for a bold flavor.

Best Pairings

• Grilled asparagus or zucchini.
• Warm, toasted pita or rustic sourdough bread.
• Buttery mashed potatoes or grilled sweet potatoes.
• A bold red wine, such as Zinfandel or Malbec.
• A cold, hoppy IPA or a smoked porter beer.

Conclusion

Grilling Spicy Montana Chislic on the Arteflame ensures a perfect sear with steakhouse-quality crust while maintaining juicy tenderness. This dish is packed with bold flavors and pairs perfectly with a rich garlic dipping sauce. Try out the different variations to find your favorite twist on this Montana classic.