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Steven Raichlen's Planet Barbecue

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.

Kalamazoo

Featured Recipe

Smoked, Grilled Rib-Eye Steaks with Jalapeño Horseradish Butter

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.

Smoked, Grilled Rib -Eye Steaks with Jalapeño Horseradish Butter

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