Bizarre Foods with Adam: ‘Mystery Meat’ Kebabs
I am in a carnivore’s paradise right now:
I know what you’re thinking. Probably something along the lines of “That looks awesome dude, but WHAT is it?” Well, before I bust out the big reveal, a little back-story is in order. It wasn’t long after returning to Maryland from my long trip out west that I started to get a hankering for a large mammal-to-be-named-later , and having not cooked myself a proper meal in weeks, I decided to splurge on some high quality meat before the end of summer. Fortunately, a local farm in Monkton, Maryland was only an hour by car away, so I decided to make the midday jaunt up Highway 83 to ‘sample the goods’ — so to speak. A couple hours and $40 later I was in business, having bought enough meat for a few nights worth of grilling. And while I enjoyed several ‘conventional’ offerings of this mammal-to-be-named-later, I have to admit that the best part of my culinary odyssey came from a cut of meat that can be described as anything BUT conventional. So without further and excessive babbling on my part, I give you…
Still salivating? I wouldn’t blame you if you said no. Before I went to Gunpowder Falls Bison and Trading Co. (swell place, by the way) I promised myself I was going to buy one “exotic” cut of Bison meat and I didn’t end up losing my nerve once I got there. While I initially was going to go for a Bison heart, the utter shock in my mother’s eyes upon learning this ended up steering me towards buying a Bison liver instead. At 4.99/lb I figured ‘what the heck, at least it will be an experience.’ The biggest problem with the liver was determining how I wanted to cook it. Yea, yea, I know: pan fry with onions…But c’mon, after watching “Bizarre Foods” for the past year do you really think I was going to take the classical approach? Hells no. My buddy Chris and I instead decided to skewer these bad boys on kebabs and make tacos out of them.
Chris couldn’t get through the first bite and nearly puked on the spot. I think I screwed up the cooking and ended up under-cooking the meat, although since I’ve never had liver I can’t really be sure. The meat actually had a good taste – although I’d be at a loss to describe it as anything but “meaty.” However, the texture of eating a smooth muscle like liver was weird, to say the least. It was incredibly chewy and “mushy,” yet also stringy in places at the same time. It was kind of like eating beef jerky that your dog had chewed, barfed out, and ate again, except without the obvious negative taste component you’d associate with that experience. It was like eating half cooked fat, but at the same time it wasn’t, because from what I understand the Bison liver is as “lean” as they come. I honestly liked this stuff, and thrown together with some BBQ sauce, grilled vegetables, and a little bit of “what the hell” American spirit, it made a nice dinner.
Yes, I am one crazy dude. Chris, who doubles as a loyal GrubGrade reader and fast-food fanatic, felt differently. This, my friends, is the stare of a man who is not quite with us:
As it were, I actually picked up a number of other great Bison products from GBT, including some awsome “griller” sausages and some Bison burger patties. If you’re ever up around Baltimore, be sure to check them out!