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?
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: 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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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.
About 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.
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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.
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.
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.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
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