Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

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Healthy Grilling: A Dietician’s Menu

Healthy Grilling: A Dietician’s Menu

I’ve said it before. I’ll say it again: Barbecue (more specifically grilling) is the ultimate health food. Grilling adds flavor through smoke and searing, while simultaneously melting out fat. Historically speaking, the discovery of cooking food with fire was mankind’s single greatest discovery and it gave us a competitive evolutionary edge that sustains us to this day. It gives me great pleasure to introduce today’s blog, written by my step-daughter, Betsy Klein. Betsy...

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Planet Barbecue

The Matter of Meat: Responsibly Raised Steak and Brisket

The Matter of Meat: Responsibly Raised Steak and Brisket

This post is brought to you by Nebraska Star Beef, which provided advertising support. As Steven has said time and time again, where your food comes from and how it was raised matters as much as how you grill it. Nebraska Star Beef shares this belief, and has tailored their business to follow this tenet. With a focus on traditional methods of raising, aging, and butchering cattle, the result is a high quality meat with a trustworthy...

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Project Smoke Quiz: Test Your Beef Knowledge

Project Smoke Quiz: Test Your Beef Knowledge

Test your BBQ IQ: OK, you know how to smoke beef ribs and brisket. But how far does your beef knowledge extend? Test your knowledge with this short quiz. Take another quiz on barbecue and grilling techniques.

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Buying Beef: Prime vs. Choice, Wet-Aged vs. Dry-Aged

Buying Beef: Prime vs. Choice, Wet-Aged vs. Dry-Aged

As a member of this barbecue community, you probably buy a lot of meat. And when you do, you may have lots of questions: Should you buy Prime or Choice? Wet-aged or dry-aged? Here’s how to speak with your butcher so you sound like you know what you’re talking about. PRIME VERSUS CHOICE The USDA (United States Department of Agriculture) grades beef according to tenderness, texture, and “marbling”—the distribution of intramuscular fat. (Remember this equation: Fat equals flavor.) There are eight USDA grades, but...

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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...

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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...

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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...

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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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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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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...

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