Steven Raichlen's Barbecue! Bible

Beef

Hill Country Brisket with Coca-Cola Barbecue Sauce

The perfect brisket is the holy grail of barbecue — often pursued, rarely attained. The basic principle for cooking brisket can be summed up in a single sentence: You smoke […]

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Buster’s Tri-Tip

If you’ve never had tri-tip (if you live east of the Rocky Mountains, you have an excuse), imagine a boomerang-shaped piece of sirloin that cooks like steak, but slices like […]

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How to Prepare Flank Steak

A quick-cooking, flavorful cut of meat, flank steak is a favorite for the grill. When sliced correctly on the diagonal, the resulting pieces are tender and attractive.

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The Great American Hamburger

What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). […]

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Steaks from Hell

This recipe literally is steaks from hell. It comes from an unassuming steak house in Jaurez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell.

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Grilled Prime Rib with Garlic & Rosemary

Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time. Keep in mind that the only remotely challenging aspect to […]

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Tomahawk Rib Steak

“Tomahawk” refers to a rib steak with a long rib bone. Ask your butcher to cut it for you. The peppery coffee rub brings out the meaty flavor of the […]

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Filipino-Style London Broil

Rodolfo Lagua, a thirty-year California barbecue veteran of Filipino heritage, was the inspiration for this recipe. Lagua learned this way of preparing tri-tips from his friend Sammy Ariola, one of […]

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Romanian Garlic Skirt Steaks

If you like the sanguine flavor of beef and the nose-tweaking pungency of garlic, you’ll adore this garlicky skirt steak, inspired by Sammy s Roumanian in New York City. Sammy’s […]

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