Rob Stroh, Executive Chef - Ramada Plaza, Regina

About Chef Rob

Chef Rob Stroh began his career in Culinary Arts in LaRonge, SK at the Harbour Inn as a prep cook. After deciding to pursue his passion, he began work as a Pastry Chef at the Regina Inn and the Provincial Legislative Building as a Sous-Chef. Rob is currently working as Executive Chef at the Ramada Plaza Downtown in Regina, SK.


Why is Bison important to me?

Bison meat is truly the hidden gem of the prairies. It hasso much potential in the food service industry, becauseit’s local, lean, easy to work with, and has so many unique usable cuts. It fits right in with a southern Saskatchewan full service hotel and conference center like the Ramada, as it allows us to create interest and provide a quality dish to our clientele.


Irish Mist BBQ Bison Skewers

    Irish Mist BBQ Marinade

    • ½ cup Irish mist
    • ½ tomato paste
    • ¼ cup apple cider vinegar
    • 1 cup Ketchup
    • ½ cup brown sugar
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 table spoon molasses
    • 1 clove garlic
    • ¼ onion

    Directions:

    Mince onion and garlic in afood processor or by hand. Ina medium sauce pan, sauteeonion and garlic until translucent and aromatic. Add all other ingredients andbring to a simmer 15 to 20min stirring often. Cool.


    Seasoning Rub

    • ¼ cup smoked Paprika
    • 2 tbsp. Chili powder
    • 1 tbsp. garlic powder
    • 1 tbsp. onion powder
    • 3tbsp. sugar
    • 1tsp coriander
    • 1 tsp mustard Powder
    • 1 tsp Salt
    • 1/2 tsp white pepper
    • 1 tsp cumin
    • 1 tspcayenne
    • 1 tsp dried thyme
    • ½ tsp dried rosemary

    Directions:

    Mix all ingredients together.


    Irish Mist BBQ Bison Skewers

    • 32 oz of Bison Sirloin (or 4 8oz steaks)
    • 1 cup Irish mist bbq sauce/marinade
    • ½ Cup seasoning rub.
    • 1 ½ canola oil.

    Directions:

    Cube the bison sirloin into large cubes and toss with marinade. Let marinateovernight. An hour before barbecuing, take the cubed bison out of marinadeand pat with paper towel. In a bowl, toss bison with 1 ½ table spoons of canolaoil, then sprinkle/toss with seasoning until the bison is evenly coated (it shouldstill be saucy). Skewer the bison. Let rest uncovered in fridge until you’re readyto bbq. Turn on bbq to med heat and let it get hot, season the grill with canolaoil to keep it from sticking.

    Cooking:

    Bison meat has a tendency to cook faster than beef, so you don’t want it on thebbq as long. Making sure your grill is properly seasoned, place the bisonskewers on the grill. Cook until golden brown lines appear and then flip. Repeat for all four sides. Cook until desired doneness is achieved.

    Serving:

    Irish mist bbq bison skewers work great as part of a barbeque platter or servedon their own as the main dish. My personal favorite is to take them off theskewer and serve them in a sausage roll with toppings like coleslaw, bananapepper, relish and pickled carrots. The sky is the limit.

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