Buffalo Sausages & More
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Free-Range Pork Sausage
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Any sort of indoor or outdoor gas, electric or charcoal grill will work well. Creating different zones in the grilling area for different heat levels is an important consideration as you prepare your grill. This is not so much a problem with gas / electric grills where temperature can be controlled with a dial, but with charcoal grills it takes a bit of advanced planning. In order to have temperature control, you should have as close to 3 zones as possible, one without any hot coals, one with a single layer of hot coals, and one with a multiple layer of hot coals.
Once the coals have a layer of gray ash, you should put the palm of your hand to the level of the grill position, and if too hot to hold for 2 seconds, then the coals are ready. Insert the rack and let heat for a couple of minutes. Add the meat to the hottest part of the grill for searing, and if the grill is equipped with a cover, then close to ensure that the bottom and top air vents are fully open. The air vents should be left open at all times except for momentary partial or full closing to control flame-ups. Temporary reduction of air in the grill will help control the flames to keep the meat from burning.
Sear the meat for 2 minutes on each side, and continue cooking while checking the internal temperature until desired doneness. Continue turning the meat to keep it from burning on the exterior and use the dial or move the meat to a lower charcoal temperature zone to continue cooking the interior without burning the exterior. Turn the meat a third or fourth time to keep the surface from burning. Check often for doneness. Remove and let rest as described above.