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Beef recipes

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 Zen 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 Zen of Beef Cuts. Plenty of photos and three charts that will answer your questions.

Buying Beef: The Zen of Beef Ribs. There are two important cuts, one is better than the other, and three methods of cooking.

How to Sear a Steak. There are two ways. Watch Meathead and Chef Jamie Purviance go head to head with dueling grills.

How to Grill Great Steakhouse Steaks. The secrets of making steaks as great as they do in the best expensive steakhouses are revealed.

Recipe: Santa Maria Tri-Tip Steaks. 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, and there's two methods: Texas style and Chicago 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: Beef Roasts On the Grill. 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. Here's how to make a cheap tough cut tender and taste as good as the expensive cuts.

Recipe: Drunk Chuck. Just in front of the rib primal, the best and most expensive section of steer, is the chuck primal, which includes the shoulder meat. Chuck steaks can be a little tough because these muscles work harder than the meat a little further back, and they have more hunks of fat and gristle, but they can also have great flavor and be relatively cheap. Here's what you need to know when shopping for chuck and a great way to cook it.

Recipe: Beef Kabobs. Better than Kabobs: Binghamton Spiedies.

Recipe: 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: Corned Beef Hash. This is what you do with leftover corned beef, potatoes from your St. Patrick's Day dinner.

...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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But please, please, please read this first:

1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.

2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!

3) Please tell me everything I need to know to answer your question.

4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.


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Important Info About This Website

AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.

My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.

Barbecue Hot Stuff AwardsAbout Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.

About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.

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Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).

Copyright © 2010 by Meathead. Unless otherwise noted, all text, recipes, photos, and code are owned by Meathead and fully protected by US copyright law. This means you need my written permission to republish or distribute anything on this website. But I'm easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.


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barbecue hatWith a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info and pictures of the hat.


Meathead's Faves

Hot Stuff Barbecue AwardHere are great products that have earned Meathead's Hot Stuff Awards. These are not ads.

GrillGrates Take You To The Infrared Zone

GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.

barbecue grill grates

The Smokenator:
A Necessity For Weber Kettles

If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.

Weber Barbecue Smokenator


ThermoWorks Pocket Thermometer - No More Guessing

A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.

barbecue thermometer


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