I'll throw those on the grill and wait for the edges to start browning, and for juice to start pooling up on the top, and flip them and let them go for another couple minutes on that side. Bison's leaner than beef, so it doesn't take much. I've got it down to where I can get a perfect pink-middle medium by eye. Top with as much american cheese as you can handle and you're good to go.

Bison's a little more 'beefier' than beef, and has a bit more flavor to it. I'm sorely tempted to try and make my own kitfo out of it one of these days- Ard and I have a favorite restaurant in Little Ethiopia here in LA and kitfo's the end to just about every meal we have there. OM nom nom.

	Chad Collier Smirking Kilrathi The Captain of the Gravy Train