Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

The Top 10 Recipes of 2016

The Top 10 Recipes of 2016

Photos by Richard Dallett. 2016 was a very full year, with the release of the Project Smoke cookbook and a book tour, the launch of Project Smoke Season Two, lots of great eating—and tons of new recipes on the site. Besides the ones we already revealed as our most popular recipes of all time, these recipes were tops on BarbecueBible.com during 2016. Barbecued Pork Belly Bacon is about smoke and salt. Barbecue is about smoke and spice. They join forces in this barbecued pork belly. What is most remarkable about this sizzling, spice-crusted barbecued...

Read more →

Reverse-Seared Smoked Beef Tenderloin for New Year’s

Reverse-Seared Smoked Beef Tenderloin for New Year’s

Whether you’re planning to ring in the New Year by hosting a festive sit-down dinner or an over-the-top buffet, there’s nothing more celebratory than a whole beef tenderloin. Yes, it’s extravagant. And, no, it’s not inexpensive. But it’s guaranteed to delight the carnivores in your circle—especially when smoke-roasted to sanguine perfection. An added bonus? It’s ridiculously easy to prepare—you can even do it ahead—and can be served...

Read more →

Butchery Basics: Know Where Your Steak Comes From

Butchery Basics: Know Where Your Steak Comes From

From our friends at Strauss Brands who provided the tasty beef for Project Smoke and masterfully answered What Is Grass-Fed Beef and What’s So Great About It? comes a helpful video on breaking down cuts of beef: https://youtu.be/3wC_4DR_A74 Porterhouse. And T-bone. Two of the most revered cuts among steak fanatics everywhere. Check out this video from Mark Goessl and Lori Dunn of Strauss Brands to learn the difference and how to cut...

Read more →

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,...

Read more →

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....

Read more →

Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Photo: Snake River Farms Kobe-Style Gold Grade Manhattan Filet. Unless you’ve been in a food coma for many years, you’ve likely heard of Kobe, the ultra-premium beef named after the capital city in Japan’s Hyogo prefecture. Kobe beef is renowned for its outrageous tracery of white intramuscular fat (called shimofuri, or “beautiful snow”), unctuous, buttery texture, and complex umami flavors. When raw, it resembles nothing so much as a red or pink...

Read more →

Biggest Baddest Beef Recipes: Beef Shoulder Clod

Biggest Baddest Beef Recipes: Beef Shoulder Clod

Barbecuers seem to give pork shoulder (a.k.a. Boston butt) all the love, ignoring its beef counterpart, shoulder clod. That’s a shame, because it’s easy to cook, drop-dead gorgeous to serve, and if you love beef, a slice of this tender, crusty, smoky meat will make you feel like you’ve died and gone to heaven. Get the recipe for Texas Clod (Barbecued Beef Shoulder). Haven’t heard of it? Clod is one of the sacred meats...

Read more →

Your Guide to Heritage Meats

Your Guide to Heritage Meats

Left two photos by Edsel Little via Creative Commons. Right photo by Jim Richardson. If you’re a fan of the TV show Portlandia, you’ll remember the first episode where Peter and Nance pepper a restaurant server with questions about the chicken they are about to order. The waitress obliges them with the chicken’s photo and curriculum vitae—the fowl’s name is “Colin”—and he was raised, we learn, on a farm just south of Portland. Peter and Nance put a hold on the table and excuse themselves to check...

Read more →

How to Choose the Best Ribeye (Cowboy) Steaks

How to Choose the Best Ribeye (Cowboy) Steaks

From our friends at Strauss Brands who brought us What Is Grass-Fed Beef and What’s So Great About It? and provided the beef for Project Smoke come two helpful videos on steak: Butchery 101: From 107 Rib to Cowboy Steak Americans love a great steak, and the ribeye is our king cut. Resident grass-fed beef experts Mark Goessl and Lori Dunn explain the fabrication of the beef rib primal cut into bone-in ribeye steaks or cowboy steaks. These...

Read more →

Extreme Grilling: Steak Six Ways

Extreme Grilling: Steak Six Ways

Photo by Forres Meadows. You’re a confident griller of steaks. You’ve mastered New York strips, you can handle flank steak, and on several occasions, have produced magazine centerfold-worthy porterhouses. Now it’s time to tackle extreme steak grilling: That means on a shovel, grilled over spruce branches, wrapped in hay, in a salt and cloth crust, on a pitchfork, and my favorite—grilled directly on the embers. For obvious reasons, we’re going to have to leave out steaks grilled over a trough of molten...

Read more →