Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

Barbecue University

Prime Rib Meets Grill—The Conclusion

So now you know how to shop for a prime rib and how to French it, tie it, and season it. There are at least three ways to cook this hunka-hunka roast on the grill or in the smoker—all of them excellent. Spit-roasting: Spit-roasting is my hands-down favorite method for cooking prime rib. Thanks to the slow gentle rotation, the meat cooks evenly and bastes in its own melting fat. Extra points if you spit-roast on a charcoal grill because you can toss wood chips on the coals, giving the you...

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Barbecue University

The Ultimate Holiday Centerpiece—Prime Rib

The Ultimate Holiday Centerpiece—Prime Rib

This is it. The big kahuna. The ultimate centerpiece for a holiday dinner. The most majestic (and possibly expensive) piece of meat you will ever cook. The English know it as roast beef. Your butcher sells it as prime rib. I call it one of the best ways I know to create high drama (and possibly a little envy) when you bring this dark, crusty, sizzling, garlic- and rosemary-scented hunk o’ heaven to the table. Despite its power to shock and awe, prime rib is surprisingly easy to cook: It takes only...

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The Year of the Brisket

The Year of the Brisket

When I started in this business, barbecue mythology held that it took decades to master how to smoke a brisket properly, transforming this tough ornery muscle from the chest of the steer into meat so juicy it oozes when you press it and so tender you can cut it with the side of a fork. Today, some of America’s foremost brisket masters are still in their twenties (so much for decades of experience), and no, they did not grow up as scions of generations-old barbecue dynasties. Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn, for example, ran a bodyguard agency before he became a pit master. Austin’s legendary Aaron...

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Hot Stuff

Meatball Meets Grill

Meatball Meets Grill

Confession time. I've never been a big fan of meatballs. At least not of the traditional Italian-American style -- you know: Those leaden orbs of ground beef simmered in tomato sauce until they're as soggy and heavy as wet newsprint. But cook the same meatball on the grill and you sizzle out the fat, crisp the meat, and acquire all those crusty browned caramelized protein flavors known scientifically as the Maillard reaction. In my book Planet...

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CONSIDER THE FORK

TASTING HISTORY Every once-in-awhile, you read a book that gives you a whole new perspective on a seemingly familiar subject. Such a work is Consider the Fork by British food writer Bea Wilson, a fascinating history of how we cook and eat and the implements we have used over the centuries to do so. Must reading for this crowd is Chapter Three: Fire--a history of live-fire cooking. Above is Wilson with a rotisserie roast beef, cooked Victorian...

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STUFFED RIB ROAST

THE ULTIMATE RIB ROAST In the world of grilled meats, barbecued boneless prime rib roast comes pretty close to nirvana. Especially when stuffed with chorizo, carrots, and tangy provolone cheese. Set up your grill for direct grilling, get the temperature just right (about 400 degrees F) and you'll wind up with a roast that's crusty brown on the outside and succulent, tender, and pink on the inside. Keep the seasonings simple (salt and pepper) so...

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A 4th of July Menu, Part II: Lone Star Beef Ribs with Bare Bones Barbecue Sauce

A 4TH OF JULY MENU, PART II: LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE On Tuesday, we kicked off our Independence Day countdown with some spicy jalapeno shrimp kabobs. This week, we're turning to the, er, meat of the matter with some of the biggest bones around. LONE STAR RIBS WITH BARE BONES BARBECUE SAUCE When it comes to ribs, Texas lies at the opposite end of the spectrum from Kansas City or Memphis. Texans prepare ribs with simple seasonings...

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BOOK TOUR CHRONICLES

BOOK TOUR CHRONICLES: A PHOTO SOUVENIR OF THE CLEVELAND FABULOUS FOOD SHOW No, I'm not a rock star, but I did march on stage to the beat of Springsteen's "Born in the USA" (Burn in the USA?!) The occasion? The first Fabulous Food Show in Cleveland, Ohio, dedicated to grilling. Catching up with an old pal, Emeril Lagasse. Historical side note: I first met Emeril when I was the restaurant critic for Boston Magazine and he was chef at the Parker...

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PART 2 – REALLY BIG BBQ

PART 2 - REALLY BIG BARBECUE Our friend, blogger Mick Vann, was invited to a very special barbecue featuring a whole steer. We've shared some of it with you already. As promised, here's Part 2: And here's a link to Mick's blogspot: Gustidude. ...there was a great nosh of grilled fresh fava bean pods...zip them open and enjoy the nutty treats inside: ...had some nice Malbec to go with: ...a pile of found deer antlers from the ranch: ...the...

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Mick Vann

REALLY BIG BARBECUE - HALF A STEER ON THE GRILL  PART 1 of 2: Here's a guest entry by our buddy, blogger Mick Vann of Gustidude. It's a great blog. Check it out! Got invited to a trial run-through for an upcoming fundraising event on April 22 called Vaca y Vino. It's based on one of the seven classic grilling styles chronicled in Francis Mallman's cookbook of last year, Seven Fires: Grilling the Argentine Way. It was hosted at the Bridges...

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