I'm contemplating getting something beefy

beef animals. They cook up just like normal beef except they don't have all the chemicals in the meat. The Bison is a much drier meat and requires basting and turning every couple of minutes. I first put an ice cube in the middle of the steak when I put it on the grill. The heat in the grill
and helps makes the steak suck the moisture into the meat and helps to keep it from turning into jerky. I bast the Bison steaks about every 2 minutes with butter and just let them get a dark brown on the outside.
Other than that another really good meat is Nilgai. They are in the antelope family and their meat is really good, probably better than the Watusi, Yak or Bison.
Looking forward to seeing you and Danielle at the HHC.