Steven Raichlen's Barbecue! Bible

Beef

Eat Steak Like a Brazilian: Picanha, Part 2

Eat Steak Like a Brazilian: Picanha, Part 2

If Blake Carson has his way (make that when, not if), picanha—spit-roasted beef top sirloin, crusted with coarse salt and cooked over live fire—will become a household word in the U.S. The Memphis, Tennessee, native is evangelical when it comes to Brazilian barbecue. In fact, a lot of words beginning with the letter “e” apply to Blake. Enthusiastic. Entrepreneurial. Exuberant. Particularly when he talks about his from-scratch invention, the Carson Rodizio. He’s...

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Eat Steak Like a Brazilian: Picanha, Part 1

Eat Steak Like a Brazilian: Picanha, Part 1

While the world’s eyes are trained on the 2016 Summer Olympics in Rio de Janeiro, I thought I’d acquaint you with one of Brazil’s most delectable grilled meats: picanha. Pronounced “pee-KHA-nyah” in Portuguese, this tender cut of beef is indisputably a carnivorous heaven on earth. Picanha (not “piranha,” Spellcheck, despite the Brazilian connection) is beef top sirloin with a thick cap of fat. It is sometimes called rump, rump cover, or coulotte. Not surprisingly,...

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Revealed: My Most Popular Burger Recipes

Revealed: My Most Popular Burger Recipes

Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink. Independence Day is just around the corner, meaning millions of Americans will take to their backyards for a stars-and-stripes-themed barbecue. In fact, July Fourth is the number one grilling holiday, reports the Hearth, Patio and Barbecue Association (HPBA). And the most popular food for grilling—no surprise—is burgers. Eighty-five percent of the people polled by HPBA preferred burgers to hot dogs, chicken, and even steak. Booya! There is an art to grilling...

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How to Buy and Cook a Dry-Aged Steak

How to Buy and Cook a Dry-Aged Steak

What to Look for When Buying Dry-Aged Steaks Because dry-aged beef demands time, expertise, and specialized equipment, it can be tough to find. Few supermarkets carry dry-aged steaks or USDA Prime beef, making it near impossible for some Americans to get their hands on dry-aged beef from local retailers. Given the high costs associated with dry-aged beef, most consumers want to be sure that they’re getting the best. At Chicago Steak Company (which...

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Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home

Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home

If you’ve ever tasted a thick prime steak dry-aged 4 to 6 weeks, you’ve come pretty close to heaven on earth. One of the best dry-aged beef purveyors we know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-aged beef and how to dry-age beef at home. If you’ve bought a steak from a grocery store, there’s a good chance you’ve purchased a wet-aged steak. Unlike dry-aging,...

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Celebrate St. Patrick’s Day with a Pastrami Reuben

Celebrate St. Patrick’s Day with a Pastrami Reuben

Photo by Rob Baas. Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you’re a homesick Irishman, it doesn’t sound like anything to, well, write home about. What is worth writing home about is a Reuben sandwich made with home-cured, home-smoked pastrami. But don’t take my word for it. Our grill wrangler/recipe tester,...

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Dry-Aged Beef: Worth the Wait

Dry-Aged Beef: Worth the Wait

Like cheese and fine wine, beef becomes better with age. That might seem counter-intuitive. After all, anyone who’s left a T-bone in the fridge a week too long knows that the results are, um, let’s say, less than pleasant. On the other hand, anyone who’s tasted a steakhouse-grade, dry-aged cut of USDA Prime ribeye knows the bold intermingling of savory, umami flavors that comes with skilled dry-aging. The difference can be so stark that for some steak lovers, the idea of eating unaged steak is akin to eating microwaved brisket....

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How to Make the Perfect Pot of Chili—Start with Barbecued Meat

How to Make the Perfect Pot of Chili—Start with Barbecued Meat

Sometimes the best comfort foods come ladled from a pot—especially during the freeze of February. Speaking of pots, everyone should know how to cook up a pot of chili. Fierce controversies surround what constitutes the perfect bowl o’ red. Texans prefer all-beef chili—ideally, with meat cubed rather than ground—and points are deducted for adding beans and other fillers. In New Mexico it’s the chile peppers that matter and some versions don’t even...

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Planet Barbecue

Argentina: World’s Champion Beef Eaters

Argentina: World’s Champion Beef Eaters

This year we’re introducing a mouth-watering new series on the blog: smoke-and-fire hotspots all around the world, as featured in my cookbook Planet Barbecue! Today we’ll focus on Argentina, arguably the biggest steak culture in the world. Next up will be Singapore, just in time for the Lunar New Year. The stats are in and the winner is ... Argentina. No other country consumes more beef. Last year, Argentineans consumed an average of 154 pounds per person—compared to 89.8 pounds...

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Perfection in 5 Steps: Reverse-Seared Prime Rib

Perfection in 5 Steps: Reverse-Seared Prime Rib

Prime rib costs more than virtually every other cut of meat at the market. It’s intimidating, too, because a roast that’s perfectly cooked or hopelessly overcooked can make or break your reputation as a grill master. I can feel the fear on social media channels this time of year. Many of you have posted photos of recently acquired hunks of meat on my Facebook page and Twitter account (my kind of pinup!), complete with the price you paid in full view (usually...

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