End-of-summer grilling favorites pair perfectly with Walla Walla Bing Bang Red, a juicy red wine that’s surprisingly affordable. Taking our inspiration from Walla Walla Valley’s eccentric, western spirit, we’re pairing this eccentric red blend with dishes to be eaten in a lap, outside with friends.

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Bison steaks are a true treat. Not only is buffalo meat higher in protein than beef, it’s also lower in calories and fat. No bison in your neck of the woods? Beef can be easily substituted.

Western Bison Rib Eye Steaks

Recipe courtesy of Kroger

Ingredients

4 bison rib eye steaks
½ tsp. salt
1 clove garlic
2 tsp. freshly ground black pepper, or to taste
1 tsp. brown sugar
1 tsp. A.1. sauce

Directions

Sprinkle the meat with salt. Mix together the rest of the ingredients and spread mixture on both sides of the meat. Set the grill to medium heat. Grill the meat quickly, about 3 minutes per side. The sugar will caramelize quickly. Let the steaks rest for 6-8 minutes.

Serve with fire-roasted vegetable kabobs and a hearty grain salad.

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Here’s a mouthful for you – what pairs better with an ooey gooey s’more than some Walla Walla Bing Bang? If you’re in a cooler climate, we’ve got this oven-toasted s’more recipe for you. If you’re outside, roast the marshmallows over the fire, the old-fashioned way.

Ooey, Gooey S’more
Recipe courtesy of Kroger

Ingredients

16 graham cracker squares
4 chocolate bars, halved
16 marshmallows

Directions

Preheat oven to 450 degrees F. Place 8 graham cracker squares on a baking sheet. Top each with a chocolate bar half and 2 marshmallows. Cook for 10 minutes or until the chocolate is beginning to melt and marshmallows are lightly browned. Remove and add 1 graham cracker square to the top of each “sandwich.” Press down until the chocolate and marshmallow begin to ooze out of the sandwich.

Whether you’re in cool or warm climates this weekend, we’ve got you covered with a solid dose of a Walla Walla Bing Bang good time. Enjoy!

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