Cranes in the sky
![cranes in the sky cranes in the sky](https://i.cbc.ca/1.2607445.1397249569!/fileImage/httpImage/image.jpg)
We did the same for the Tennessee Smoke rubbed breast and topped it off with a drizzle of Truff sauce. We sliced our crane breast against grain and applied the chimichurri sauce to the breast with the herb based rub. Now that your Sandhill Crane is perfectly cooked, it is time to slice it up, apply our sauce, and see how it tastes. Remove crane from grill and let the meat rest for 10 to 15 minutes to let the juices redistribute throughout the meat making it moist, tender, and delicious! Cook indirectly for 30-45 minutes until the internal temperature of the breast reaches 120-125 degrees. Place the seasoned crane breasts on your soaked cedar planks and place them on the grill. Now that your Big Green Egg is at a stable temperature close to 300 degrees it is time to cook the meat. No further prep is required as we will be topping this crane breast with Truff - Truffle infused hot sauce to give it a spicy and smoky flavor. Tennessee Smoke Sandhill Crane Breast with Truff Sauce:įor our second breast we are going to coat in olive oil and dry rub generously with Spiceology's Tennessee Smoke inspired by Over the Fire Cooking's Derek Wolf. * Combine all ingredients, stir well and set to side While the crane is cooking we are making a homemade chimichurri sauce as a topper for the meat (sauce recipe below).ġ/2 cup - finely chopped fresh Italian parsley 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.
CRANES IN THE SKY INSTALL
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.