Steven Raichlen's Barbecue! Bible

Posts Tagged ‘butcher’

T-Bones and Porterhouses: What’s the Difference?

T-Bones and Porterhouses: What’s the Difference?

Above photos by Snake River Farms. T-bones and porterhouses are a steak lover’s nirvana—a New York strip and a tenderloin, a.k.a. filet mignon, connected by a gnaw-worthy T-shaped bone. But what’s the difference? a viewer asked after watching a video of me grilling Caveman T-Bones. Are they different names for the same steak? A “tomato-tomahto” thing whereby Texans call it T-bone and Yankees name it porterhouse? I understand the confusion. The steaks can look almost identical. Both...

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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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“Secreto”: The Best Kept Secret in Barbecue

“Secreto”: The Best Kept Secret in Barbecue

There’s an old saying: “Even a blind pig finds an acorn every once in a while.” It came to mind when I chanced upon something unexpected while searching for duck at my local supermarket recently. It was an appropriate metaphor given that my find was a package of pork labeled “Secreto Ibérico de Bellota”—the “secret” cut from one of Spain’s acorn-fattened pigs. (Bellota means acorn in Spanish.) I first heard about secreto when Steven blogged about eating (make that devouring) it at the Imperial restaurant in Portland, Oregon. Chef-owner Vitaly...

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How to Talk to Your Butcher

How to Talk to Your Butcher

Anyone who is serious about BBQ also needs to be serious about meat. That means skipping the mega-mart and heading to a good old-fashioned butcher shop to find the highest quality meats and the best cuts for your recipes. Need a special cut? Have a weird request? Want a suggestion of what to buy and how to cook it? Your butcher is, quite literally, there to help you. Tom Mylan, co-owner of The Meat Hook in Brooklyn, New York, and author of The Meat Hook Meat Book (Artisan, 2014), offers some expert know-how on...

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