Steven Raichlen’s Planet Barbecue® Episode 106 – Texas Trinity
Texas BBQ to many means brisket, but in this show, you’ll experience the Texas Trinity: Grilled Quail with Pear Salsa and Blue Cheese Farrotto prepared by San Antonio master chef Jason Dady. Smoked and Grilled Rib-Eye Steaks accompanied by Smashed Potatoes. And a sizzling sandwich, a Hot Gut Hero (beef sausage with pepper Jack cheese). It’s the Texas Trinity hot off the grill.
Let the Carolinas have pork and Kentucky have mutton. When it comes to Texas, one meat is king: beef. Whether it’s Hill Country brisket or Tex Mex barbacoa, beef is the meat that defines the Lone Star grill master. And nothing makes a Texan’s heart beat faster than a perfectly grilled steak. What if you could combine the slow smoky succulence of barbecued beef with the sanguine sizzle of a rib-eye? Get ready for steak that’s both smoked and grilled. With jalapeno horseradish butter and buttery smashed potatoes.
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