Steven Raichlen's Barbecue! Bible

Posts Tagged ‘beef’

Hot Stuff

High Quality Meat from Independent Farms—Where to Find it Online

High Quality Meat from Independent Farms—Where to Find it Online

This post is brought to you by Crowd Cow, which provided advertising support. One of the questions we often get from our readers is “Where can I buy a really great steak online?”. We’ve found the answer for you: Crowd Cow. Since 2015, they have worked to bring you healthy, high-quality meat from independent farms, which you can buy online. You get the exact cuts and quantity you want, delivered straight to your door. What sets...

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Barbecue University™

How to Make the Smoked Beef Tacos of Your Dreams

How to Make the Smoked Beef Tacos of Your Dreams

A buddy of mine—Dallas-based food and travel writer extraordinaire Mike Hiller—recently posted a photo on Facebook of a taco that stopped me in my tracks: It was composed of tender shards of chorizo-spiced beef plate ribs and flame-roasted salsa verde and topped with crunchy chicharrones (fried pork rinds). He encountered this sexy taco while judging an event called Chefs for Farmers. The taco’s creator was talented chef Cody Sharp of Dallas’ Wheelhouse restaurant. Mike made online introductions,...

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Barbecue University™

Grill the Perfect Steak Time After Time

Grill the Perfect Steak Time After Time

When Americans are polled about their favorite foods for grilling, steak always heads the list. A slab of beef is the perfect food for the grill: Its broad surface area soaks up wood and smoke flavors, and it cooks quickly. The most common mistake made in grilling steak is overcooking it; the second most common is undercooking. And in my experience, most grill masters fear both. Because, let’s face it: A great steak can set you back more than a few bucks. If you’re insecure when grilling a pricey steak, you’re...

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Hot Stuff

Must-Have Recipes for Grilled or Smoked Prime Rib

Must-Have Recipes for Grilled or Smoked Prime Rib

The English call it roast beef, and for untold generations, a rib roast rotating on a spit in front of a wood fire has represented not just gustatory bliss, but material and spiritual comfort. So essential is roast beef to the British sense of well-being, a special breed of dog was developed in the sixteenth century to turn a treadmill attached to the rotisserie spit. (Before that, the task fell to scullery lads, and later, elaborate clockworks.) Rotisserie Prime Rib with Horseradish Cream is one of...

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Hot Stuff

On A Roll: A Quartet of Roast Beef Sandwiches

On A Roll: A Quartet of Roast Beef Sandwiches

Sometimes, it’s beef you crave. Not chicken, not seafood, not “the other white meat.” You want brawny, sanguine, iron- and nutrient-rich, blood-building beef. Preferably on a crusty roll with enough strength to hold a mouth-stretching payload of grilled or smoked red meat. Yeah. Debris Sandwich (aka Po’ Boy): Let’s begin the regional tour in one of America’s most food-obsessed towns, New Orleans, where a gravy-soaked debris sandwich can pick...

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Hot Stuff

Fresh Ideas for Taco Tuesday! (No Ground Meat in Sight)

Fresh Ideas for Taco Tuesday! (No Ground Meat in Sight)

I’m not sure when themed food nights became a thing. First, it was “Meatless Mondays.” Sounds rather cheerless and reminds many of us of the meat-deprived Fridays of our youth. But “Taco Tuesdays?” Heck, ya. That’s something we can really get behind! Coincidentally, today’s Tuesday. The burden of what to have for dinner has just been lifted from your shoulders. “Taco Tuesday” would appear to be a generic coupling of words, a common...

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Hot Stuff

Raising the Steaks: The Grass-Fed Beef 1LB Challenge

Raising the Steaks: The Grass-Fed Beef 1LB Challenge

For several years, Steven has been beating the drum for grass-fed, pasture-raised beef, recommending it in his books and featuring it on his TV shows, Project Smoke and Project Fire. So he was very receptive when Strauss Brands, a leader in ethical and sustainable livestock practices, recently launched its “1LB Challenge” consumer awareness campaign. The challenge is a simple one: Simply replace 1 pound of your weekly beef purchases with grass-fed beef raised in the...

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Under the Hood

Come Out of the Cold: Recipes for Electric Smokers

Come Out of the Cold: Recipes for Electric Smokers

There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...

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Barbecue University™

The Only Recipe You Need for Whole Beef Tenderloin

The Only Recipe You Need for Whole Beef Tenderloin

When you want to make a gesture of generosity or opulence this holiday season, nothing beats the long cylindrical, supernaturally tender muscle cut from the inside of the steer’s ribcage, beef tenderloin. Yes, it’s an extravagance. And yes, tenderloin may lack some of the rich flavor of prime rib or brisket, but it’s guaranteed to delight the carnivores in your family or circle of friends. I’ve published many recipes for this luxurious cut of meat over the years,...

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Hot Stuff

The New Veal

The New Veal

After decades of pariah status, veal is making a comeback. Outrage in the 1980s at the cruel conditions under which young calves were raised made Americans lose their appetite for veal. It all but disappeared from restaurant menus and meat counters. Annual per capita consumption dropped from four pounds to about a third of a pound, the equivalent of one measly dinner of wienerschnitzel or veal Parmigiana or osso buco—literally too little to graph....

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