Bison, and other stuff

We have a lovely local market that carries all sorts of not-so-mainstream foods as well as having a lovely selection of bulk foods.  I shop there not only because of the selection but because I’m supporting a local store.  They just increased their bulk food selection and they carry a really good range of gluten free products which is an additional plus.  They are my go-to-first food shopping place.  I shop at Safeway only after I’m done all my shopping at Shop-n-Kart.

Yesterday I was collecting bits and pieces for another batch of bouillabaisse inspired base for the clam chowder I make.  I make a big batch and store it in portions in the freezer and use that to add liquid/fish to my chowder.  It is SO much better than just adding water.  It takes the chowder from “oh, we’re having chowder” to “Oooo!  Chowder!”  It really makes that much difference to me.

Shop-n-Kart has a really good selection of head and tail on fish which is just what is needed for bouillabaisse.  Note to self, put in a request for orange roughy.  So I’m browsing away adding stuff to my cart as whim strikes me.  That’s the beauty of bouillabaisse.  I always check over the beef section (they carry family and restaurant packs of meat which are usually quite a bit less than what Safeway carries and can be packaged into the freezer so I can shop less often) to see if there’s a really good buy on rib steaks (my favorite), t-bone (okay but not nearly as good) or New York strip (what I usually end up with) and I noticed they have started carrying bison.  How cool is that?!  I picked out a lovely 7-bone chuck roast to barbeque.

I don’t know if you can call what I do with 7-bone chuck “barbeque.”  I smoke/bake it on a charcoal grill with all the coals pushed out to the outside edge.  It takes more coals (1½ to 2 times as many) but the result is fabulous.  Okay, I guess that’s barbeque.

I dried off the roast and rubbed both sides with finely grated elephant garlic, rosemary, thyme and cracked black pepper.  The elephant garlic grates into a paste that pretty much disappears into the meat when you rub it in.  Then I add the pepper, rosemary and thyme, rubbing it in.

I placed the roast in the center of the grill well away from the charcoal and close the lid.  The goal is to cook it to juicy tenderness, not charcoal the outside leaving the inside raw.

The first side cooks for about 20-25 minutes depending on thickness, the second side for 10-15.  It’s important to not overcook it.  The key to timing the turn and removal is in the appearance of the surface of the meat.  When the top of the roast’s outside edges starts to get shiny from rising moisture, turn the roast over.  You want to pull it off the grill just as moisture starts to pool on the top.  If you wait to long, the heat will drive all the moisture out and you’ll end up with a dry roast.

When you pull the roast off the grill, let it rest for five minutes before you cut into it so the juices have time to redistribute.

Our bison roast was beyond awesome, tender, juicy and flavorful.

I have used this same technique to smoke a rolled turkey roast for Thanksgiving.  Soak flavorful hardwood chips (I use apple or cherry) overnight.  Just before placing the roast on the grill, cover the charcoal with the soaked wood chips.  They will flavor the roast as it cooks and you’ll have delicious juicy turkey ham.

Ribbons galore

Vendor's Choice and a first place in the "Other" category

Wreath of Life hanging in Karen's booth

The quilt show is over and two of my quilts did really well.

The Sunset quilt got People’s Choice the second day and second in the pieced category.

The Ichthy Bog Coat got a Vendor’s Choice ribbon and a first in the “Other” category.

Even better, LouAnn’s grape quilt got People’s Choice the very first day!  That rocks!  And Karen‘s been asked to teach the Square Dance (block used as the border on the bog coat) at two different location!  That really rocks!

LouAnn’s Wreath of Life quilt hung in Karen’s booth and many asked for the pattern.  We all agree the quilt would have been pretty without the pieced background, but the large Dance block in pastels behind the appliqué really added to the depth and richness of the quilt.

Almost home

Sunset at the farm
Nested stars
Confetti Stars aka “The Wood Quilt”


My three quilts are almost home.  They hung at the Pe Ell Quilt Show over the July 4th weekend but they still have two more stops to make before I get to sleep under them.

In two weeks they hang again at the RDQG Quilt Show, then a month later they hang at the SWW Fair.

Confetti Stars got best comfort sized quilt at the Pe Ell show.  That’s nice!

Potato butter

Terry and Lorr on the range

Our son and his SO came over yesterday.  After an afternoon on the range, we all went to dinner at a local restaurant specializing in slow cooked smoked meats.  I had blackened prime rib which came with a baked potato topped with a scoop of premixed butter, sour cream, chives and cracked black pepper.  It was AWESOME.  Whoever thought of mixing those together and serving it all in a scoop is a genius!  The ratio of butter to sour cream to chives to pepper was perfect!