Home-Smoked Pastrami

If you think to eat killer pastrami you need to visit a landmark deli in Manhattan, you haven’t been to Fette Sau BBQ in Brooklyn. Or The Granary in San Antonio. Or The Local Pig in Kansas City.

America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you don’t really need mustard, pickles, or rye bread. Read More…

What Is Grass-Fed Beef and What’s So Great About It?

Grass-fed beef. You hear the term more and more, not just at natural foods markets, but at a new generation of barbecue joints. So what exactly is grass-fed beef and how does it differ from conventional beef? Why should you consider buying it the next time you fire up your grill or smoker? Are there any special techniques you need to cook it? Read More…

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