Ahhhhhh, beeeeef. Is there anything more luxurious and decadent than a prime grade dry aged ribeye grilled over high heat? Or a weighty brisket smoke roasted for 12 hours?
Buying Beef: The Science Of Beef Grades & Labels. Here are the different grades of beef and some important terms you need to know. Read the truth about Certified Angus Beef.
Buying Beef: The Science Of Beef Cuts. Plenty of photos and three charts that will answer your questions.
Buying Beef: The Science Of Beef Ribs. There are two important cuts, one is better than the other, and three methods of cooking.
How to Grill Better-Than-Steakhouse Steaks. The secrets of making steaks as great or better than they do in the best expensive steakhouses.
How to Sear A Steak. There are two ways. Watch Meathead and Chef Jamie Purviance go head to head with dueling grills.
Extreme Steak. Here are three unconventional methods for cooking steak that work great.
Recipe: Santa Maria Tri-Tip Steaks (Also Works For Whole Beef Tenderloin). Originally settled by Mexican cowboys called vaqueros, Santa Maria, on California's beautiful Central Coast, has an international reputation for their local specialty, tri-tip steak, the unique grill they invented to cook it, and the clever way they carve it to make it tender.
Recipe: BBQ Beef Ribs. Beef ribs are super when smoke roasted low and slow Texas style.
Recipe: Korean Kalbi - Grilled Beef Ribs. If you've ever been to a Korean restaurant, chances are you've had Kalbi (sometimes spelled Galbi) cooked on a grill right on your table. Kalbi is the Korean word for "rib" and it is beef from short ribs, cut thin, marinated, and grilled very quickly. This is an excellent use of an otherwise tough but tasty cut.
Recipe: Braised Beef Short Ribs Provencal. A great way to tenderize tough cuts is low slow cooking in a flavorful liquid, a process called braising. Grilling and smoking is the first choice in warm weather, but when the snowballs fly, braising is the way to go.
Recipe: Texas Beef Brisket. A whole barbecue beef brisket is a huge clod of cow that comes off the pit almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is tender, juicy, smoky meat. It is the national food of the Republic of Texas and if you plan to compete in one of the many Kansas City Barbecue Society competitions, you'd better learn how to cook it. I can teach you how.
Recipe: Texas Chili Con Carne. If ever there was a food whose definition could bring otherwise genial people to fisticuffs, chili is it. Like barbecue, everyone seems to have a definition for what it is and what it isn't. I went Texas with this one, so there are no beans. But it could still get me shot. Why? It starts with smoked chuck.
Recipe: Cincinnati Chili. This is the one with ground beef and beans and it makes a heckuva chili dog.
Recipe: Authentic Baltimore Pit Beef. Pit beef is served in many restaurants, bars, and pubs in the Charm City area, and surprisingly, it is rarely found outside Maryland. It is essentially a juicy roast beef sammich cooked on a grill. But there are tricks to amp it up.
Recipe: Secrets Of Cooking Beef Prime Rib Roast, Strip Loin Roast, Tenderloin, Chuck Roast, Round, Rump Roast, And Other Beef Roasts On The Grill. And This Method Works Indoors If It's Too Cold For You, Wimp. Is there anything more impressive that a big juicy standing beef rib roast? Well it's easy to make outdoors and that I think it tastes better.
Recipe: Crusty Flank Steak. My two favorite steaks: Expensive ribeyes and inexpensive flank steaks. Because I'm a cheap SOB, I cook flank steak a lot more than than I cook ribeye. Flank steaks, sometimes called London Broil steaks, are cheaper because they have very little fat, and they can be chewy if you screw them up. Here's how to get a great meal from this ceap cut.
Recipe: Drunk Chuck. Deep rich flavor from a wine marinade on a cut that may be the best bargain on the steer. Also works well on flank steak.
Recipe: Beef Binghamton Spiedies. Better than kebabs.
Recipe: Chicago Italian Beef Sangwitches. Yes, that's how they pronounce this regional classic on the south side of Chicago. Try my recipe and then go to my favorite beef stands and see if they're any better. I don't think so.
Recipe: The Classic Chicago Hot Dog. There are hundreds of ways to prepare a hot dog, and many cities have their local style. In Chicago, where hot dog stands far out number hamburger joints, there is one classic recipe, and very little variation from it. It is the perfect hot dog. This article has the recipe, my ratings of the best beef frankfurters, and my favorite hot dog stands.
Recipe: Home Made Corned Beef. Why make your own corned beef? You know the answer. It's better. Much better.
Recipe: Corned Beef And Cabbage (New England Boiled Dinner). Don't just toss everything in a pot. Here's how to make the best St. Patrick's Day dinner ever.
Recipe: Close to Katz's Home Made Pastrami. The best pastrami in the world is made at Katz's Delicatessin in NYC. The second best can be at your house.
Recipe: Corned Beef Hash. This is what you do with leftover corned beef, potatoes from your St. Patrick's Day dinner
Recipe: Rockin' Reuben Sandwiches. Can you name a better sandwich. Didn't think so.
Recipe: Roasted Beef Marrow. In recent years, chefs have brought back an ancient practice, serving roasted beef marrow as an appetizer, called by cowboys Prairie Butter. The smooth, creamy, slightly nutty textures and flavors are hard to dislike, a sort of poor man's foie gras, unless you look into the calorie content.
Recipe: Not An Elitist Jerk Beef Jerky. Jerky is a fun snack, but it is far more versatile than you might imagine. Like BLT sammies? Bench the bacon and play the jerky. Like bacon in your salad? Jerk it and replace it. You get the picture. Many things bacon can do, jerky can do too. Often better! Think of homemade jerky as lowfat bacon. And it is a lot healthier than you think. Start by looking at the ingredient list of a bag of jerky in the store. Now look at the ingredient list in this recipe.
...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).
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