Yes you can cook all three on the grill! First got the 18" Old Smokey up to speed with a two-level burn, 350ish on the cool side, with the Grill Grates preheating on the hot side. Put the cauliflower on the cool side, 30 minutes later I put on green onions that had been coated with EVOO and a bit of sea salt, and the bison steaks, which were lightly coated in EVOO and a medium coating of Dizzy Pig Raising The Steaks (Canadian-Style)Rub. My dearest, like David's oldest daughter, likes her steaks more to the cooked side than I prefer, so her steak went on first, about 4-5 minutes earlier than mine. When my steak said 127F IT both steaks were done! As were the onions and the cauliflower! All was plated with a real good garden salad with fresh-grated parmesan, EVOO,red wine vinegar dressing. Sadly,more than a few Sam Adams Latitude 48's were harmed in the consumption of this meal.
Man I love this bison! A big beefy flavor, but even bigger! How big of a freezer would it take to hold a 1/2 bison, let alone a whole bison?
The cauliflower was left whole but trimmed, of leaves and stem, rinsed, dried, schmeared with 1/4 C softened butter, dusted with 2 tsp or more of the spices of your liking (here I added WOW and Adobo seasoning), then toss on 1/4 C grated parmesan, seal up in foil and cook at 350ish for 40 min. This is a great way to cook cauliflower!
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