Grilling is a quintessential man-hobby during summer, but if you’re still picking up the same meats at the market then it’s time to step up your routine. Protein is the name of the game, and there’s so much more out there than the same old boring beef and chicken. Take a walk on the wild side with these exotic cuts. Not only are the packed with protein, but they pack a flavor punch and a half!
Southern Fried Gator Tail
Switch out traditional fish filets with a daring Southern fried gator tail! This delicious entree is surprisingly easy on the palette and will win over even the most disconcerting guests. As gator has a mild taste, you can add as many or as few spices to create a safe side dish that’s packed with protein! Plus, who doesn’t love a good old fish fry? Yum! Serve with a side salad for a light summer bite.
Salt to taste
Garlic salt to taste
Oil, enough for frying
1/2 tsp. Accent
1/2 to 3/4 c. milk
Pepper to taste
- Skin gator tail.
- Clean and wash meat.
- Cut meat into 4-inch pieces.
- Beat egg and milk together.
- Mix salt, pepper, garlic salt, and flour together.
- Heat oil for frying.
- Dip gator tail into egg mixture and then into flour mixture and place into hot oil.
- Cook until golden brown.
Wild Boar BBQ Steak Ribs
If you’re looking for the meatiest, manliest steak ribs around, then you have to find yourself a slab of wild boar and pucker up! This rich red meat is juicy, succulent, and will feed even the most famished of guests. Plus, you don’t need anything more than salt, pepper, and a dash of BBQ sauce to create an award winning platter! This is a definite crowd pleaser. You can find seasonal wild boar at many butchers.
4 wild boar chops
3 Meyer lemons, juiced
1 cup olive oil
2 tablespoons olive oil
1⁄4 cup fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon salt, kosher
1 teaspoon black pepper, fresh ground
- salt and pepper the ribs.
- place ribs in roomy, non-metal container so each lays flat.
- whisk all ingredients (sans ribs) for marinade.
- pour marinade over ribs.
- cover and refrigerate at least (4) hours, turning every hour or so.
- prepare grill/fire for direct heat on hi.
- sear ribs on both side for 2 minutes.
- turn heat down or place ribs on cooler part of grill for remaining cooking.
- Close lid and cook about (5) mins on each side for medium rare.
BBQ Bison Sausages
No BBQ would be complete with a side of sausage! From hot dogs to boils, sausage adds extra protein and tons of flavor to even the simplest of spreads. Bison is a great alternative to bologna or bratwursts and has a rich meaty taste with a succulent taste. These are ideal for those giving up carbs, as they stand up on their own merits and do not need bread – all you need to do is season and sear on the grill, or serve with a side of sauerkraut!
- Sear the sausages on medium hot grill till partially cooked.
- Take the sausages off from the grill and place them onto a skillet.
- Pour the beer over the sausages and place the skillet over the grill.
- Mound the fresh sauerkraut over the sausages, sprinkle pepper and mix.
- Move the skillet to indirect flame and simmer the sauerkraut for about 30 minutes with the lid on to absorb all the juices.
- Stir well once halfway through.
How will you be taking a walk on the wild side this summer? Leave your best BBQ tips!