This all purpose herb rub has a delicious chimichurri flavor.
However, we are going to season and present them differently to see what pairs best with the Sandhill Crane meat.įor our first breast we are going to cover it in extra virgin olive oil and generously dry rub it all over with Spiceology's Moss rub created by Sasquatch BBQ. We have two one pound Crane breasts and we will be using the same cooking method for both. Once this is done, rinse it off and dry with a paper towel. Make sure to soak the breasts for 24-48 hours in a half vinegar and half water mixture to draw the blood out of the meat. Also, now is a good time to soak your cedar planks in water if you haven't done so already.
We are going to cook the breasts indirectly on cedar planks, so install your plate setter or other method of indirect heat if your are not using a Kamado grill. Throw a couple of soaked hickory chunks into the charcoal to give the meat a light smokey flavor. Setting up your Big Green Egg or Kamado grillįire up your charcoal quickly with a JJGeorge Grill Torch and level it off at around 300 degrees.
In this edition of Grillmaster Tips we teamed up with our good friend Kirk also known as Instagram's to find out once and for all if the Sandhill Crane can live up to its "Ribeye in the Sky" status. Supposedly this giant bird has the best tasting meat of all wild game and fortunately for us, we have secured a couple of breasts to try for ourselves. The term "Ribeye in the Sky" is thrown around loosely in regard to the Sandhill Crane.