Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

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...

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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...

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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...

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10 Steps to the Perfect Burger

10 Steps to the Perfect Burger

May 28 is coming fast and you know what that means: National Hamburger Day. Not that anyone in this community needs inducement to put America’s favorite ground meat to the fire. The stats are in and not steak, not bratwurst, not ribs, but burgers top the list of our favorite foods on the grill for Memorial Day. So here’s the question: What constitutes the perfect burger? For me, it starts with a live fire (preferably wood) to produce a perfectly charred, deftly seasoned crust and a juicy interior that contrasts perfectly with a soft,...

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Home-Smoked Pastrami, Part 2

Home-Smoked Pastrami, Part 2

Photo by jeffreyw via Creative Commons. Recently we told you about the fascinating history of pastrami. (Hint—it involves camels, geese, and beef navels.) This time I’m going to reveal the 8 steps to pastrami nirvana, complete with my fail-proof recipe for pastrami you cook like barbecued brisket. The only other thing you need is mustard. The meat: The traditional cut for pastrami is beef navel—a rectangular muscle richly striated with fat from the underbelly of the steer and typically...

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

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? We interviewed Randy Strauss, who with his brother Tim, runs one of the nation’s foremost purveyors of grass-fed beef: Strauss Meats. What is Strauss’s background, and why do you raise grass-fed beef?...

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Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

Showstoppers to Heart-Stoppers: 12 Killer Steak Recipes from Around the World

If eating meat is a crime, then vegetarians have a high rate of recidivism. According to a new study by the Humane Research Council, 84 percent of American vegetarians eventually return to eating meat, a third within three months. Five out of six “find their way back to a nice juicy steak,” reports the New York Daily News. No surprise here. Steak is the emblem of carnivores everywhere. And I do mean everywhere. Below are 12 of the best grilled steaks you’ll find across Planet Barbecue (with links to recipes). “Caveman” T-Bone Steak with Hellfire Hot Sauce (USA)...

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Tender Is the Steak

Tender Is the Steak

It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue: “Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?” I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill...

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12 Things You Need to Know About Tri-Tip

12 Things You Need to Know About Tri-Tip

Tri-Tip Dinner Photo by Jim Bob Barnett What grills like steak, but slices like brisket? Offers the beefy flavor of sirloin, but is mercifully forgiving when it comes to grilling time? If you answered tri-tip, you probably come from southern California, and if not, follow us to Santa Maria, where you’ll experience some of the best beef barbecue half the country has never experienced. The year was 1952. The scene of the crime? An old Safeway store, long since razed, in this agricultural town...

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Not Your Mom’s Meatballs

Not Your Mom’s Meatballs

Italians call them polpetti. The French name is boulettes. For Swedes they’re known as frikadeller, while Mexicans enjoy them as albondigas. Whatever you call them, you know a great meatball when you taste it: ground meat, bread, and seasonings combined into flavorful spheres that are substantial enough to satisfy you but not so dense they give you heartburn. So what makes a great meatball? Well, first there’s the...

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