Smoked Pepper Salad, Coffee Dusted Grilled Bison Ribeye & Cabernet!!!

[leah elisheva]

Happy new week fabulous smokers and winos as well!

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• leah elisheva
• Jun 8, 2015

I sliced colored peppers, mopped them through safflower oil...

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• leah elisheva
• Jun 8, 2015

Got some salad dressing fixings ready on standby...

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• leah elisheva
• Jun 8, 2015

and arugula...

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• leah elisheva
• Jun 8, 2015

and some odds and ends to use up...

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• leah elisheva
• Jun 8, 2015

fired up the little gas smoker with hickory chips - high heat - about 15 minutes (peppers in a perforated grill pan)

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• leah elisheva
• Jun 8, 2015

Got my bison ribeye ready...

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• leah elisheva
• Jun 8, 2015

dusted them in fine coffee grinds - great use of "ground" coffee if you need to find a use...

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• leah elisheva
• Jun 8, 2015

Let the peppers cool...

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• leah elisheva
• Jun 8, 2015

fired up the grill and got some salad "starting" or in the works...

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• leah elisheva
• Jun 8, 2015

and of course opened wine - this time a Peju Cabernet from California that I was gifted recently in exchange for a tasting I conducted...

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

the steaks off the grill smelled incredibly! That coffee really adds aromatic essence and seals in juices too!

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

I tossed the salad in dressing and added a bit more avocado oil and pink sea salt to my steaks...

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

And it was LOVELY! Normally, I don't love ribeye, nor anything cooked to the point where it isn't COLD in the middle - that's right, not just RARE but RAW is my fancy! However, with bison ribeye, I actually take it medium rare-rish; as to cook that fat amid it all in weird places...

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

the result was beautiful and it paired well with this mocha-esque cab, that accented the coffee notes of the steak!

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

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• leah elisheva
• Jun 8, 2015

Thanks tons for sharing in my meal!!!

Happy new week to all! Share YOUR smokes, and sips, and sentiments, HERE!
Cheers and warm wishes, Leah

 

[knuckle47]

When you coat the meat in coffee grounds:

1) are you grinding the coffee into a fine dust first?
2) does the texture of the grind "interfere" with the so called regular grilled meat texture ( like sand in your mouth?)
3.) do the cooking juices cause the ground coffee to fall off after flavoring the meat?

Never tried this but I've seen several of your posts discussing it. So I'd like to try it.

Btw: great knives

 

[gary s]

I knew that was you when I saw the Title,  Fantastic !!!  Looks wonderful   Great Job as always    

Gary

 

[leah elisheva]

Hey Gary, thank you so much for your kind praise and for points too! So very nice! I'm delighted you enjoyed this!

And Knuckle47, yes this is my favorite way to do steak - will put some past "coffee dusted wild boar" shots in here below...

You can grind the coffee as coarsley or finely as you wish. Some may come off when cooking if left chunky and coarse but enough stays on for flavor and seals in juices too!

I used up some pre-ground coffee that I didn't want to drink but didn't want to waste either and the fine powder like grinds worked beautifully and serve instead of pepper, and so only sea salt and oil are then added just before playing.

Delicious stuff! And my favorite way to have steak (other than raw versions like tartare and carpaccio) but for cooked, I love coffee dusted the best!

Enjoy! And thanks for checking out my lunch!! Cheers and warm wishes, Leah

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• leah elisheva
• Jun 9, 2015

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• leah elisheva
• Jun 9, 2015

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• leah elisheva
• Jun 9, 2015

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• leah elisheva
• Jun 9, 2015

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• leah elisheva
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• leah elisheva
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• leah elisheva
• Jun 9, 2015

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• leah elisheva
• Jun 9, 2015

Above are some of my wild boar platters (coffee dusted & grilled and arranged with basil) and then some bison steak in coffee as well and cooked to my preferred "cold in the middle" standard.

 

[knuckle47]

Well, I think I'm going with plain old coffee dusted cow! Allows us to compare it to regular cow! :biggrin:

 

[leah elisheva]

Very fun! Enjoy, enjoy! I hope you love it!

And remember to add good salt & good oil, in generous amounts, just before plating!

Have fun and post-show-share!!! Cheers! - Leah

 

[gary s]

I can't even remember the last time I saw Bison in the store. 

Gary

 

[Bearcarver]

Love those Bison Ribeyes!!!

We don't like them raw, but we love them finished just like you did these.

----------------

I just posted mine yesterday----Same color inside, but not plated as fancy as you do your Beautiful Artwork.

Link:

http://www.smokingmeatforums.com/t/201714/surf-turf-bear-style#post_1390468

Bear

 

[thomas phillips]

Wow Leah, Great looking food!! gives me some ideas to cook for my wife. She loves her veggies, rabbit food as I call it lol. Great presentation in the pics.

 

[leah elisheva]

Thanks tons Bear!

And I will check out your link!

Gary - thanks too! Bison is in our stores but other exotic finds require an online order or a specialty shop.

And Thomas! Thank you as well! Indeed some rabbit food can be a terrific side! Though Sauterne Soaked & Smoked Rabbit is delightful too! So kind of you to chime in - many thanks!!!

Happy Tuesday to all!! Cheers! - Leah