recipe

Beef Rib Recipe 06

Beef Shorter Ribs

Smoking a brisket is no easy task, and you’ll need a crowd to finish the six or so pounds of smoked meat. Short ribs, specifically beef plate short ribs, make for a much easier hunk of beef to tackle because they’re consistent. Their thickness, marbling, and the direction of their grain are the same all the way through. With more intramuscular fat than a ribeye, they’re almost impossible to dry out. Basically, mastering smoked brisket is…

Potato Salad 04

Texas-Style Potato Salad

Mustard didn’t come anywhere near the potato salads of my youth. Chopped celery and mayo dominated those recipes, and the only pickle flavor might be in the form of some of the salty juice. The standard Ohio salad dressing—be it for iceberg lettuce, slaw, or potatoes—was mayonnaise, sugar, and vinegar (sometimes in the form of pickle juice). That’s still what I use to whip up a batch of quick chicken salad, but it just doesn’t taste right…

Beef Bacon 10

Beef Belly Bacon

As the late Josh Ozersky once observed, “The fat is the meat, and the meat is the vegetable.” Fat matters. Without fat, which provides the signature flavor to meat, beef would taste just like pork or lamb or chicken or goat. And anyone who fills their cart with raw steak knows the value of beef fat—prime beef fetches a handsome price compared to lesser grades because of the greater amount of intramuscular fat. But not all…

Reverse Sear 02

Raise Your Steak Game

If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple. What is a reverse sear? The name sounds a little odd, but it’s derived from the other way of cooking a steak, which is to sear it first, then finish it over lower heat until it…

From L to R: Brown sugar, toasted sugar, and white sugar

Toasted Sugar Ribs

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn about a new way to use the sweet stuff. Last month, Serious Eats published a story by Stella Parks about toasted sugar. It’s a method of…

Tootsie Pork Steak 09

Tootsie Tomanetz’s Pork Steak

Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the way she’s always done it. When she and Kerry Bexley opened Snow’s BBQ together in 2003, Tomanetz insisted on direct-heat pits. Bexley set to building…