Category: Barbecue

All About Brisket

Did you know National Brisket Day is May 28th? Brisket is one of our favorite cuts, so in honor of the day we have compiled everything you need to know about this mouthwatering culinary delight.

Beef Brisket with Dry Rub

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Cut of the Month: St. Louis Ribs

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Unlike Memphis, Kansas City, Texas, and the Carolinas, St. Louis, MO, is not often mentioned in the same breath when listing the capitals of American Southern-style barbecue. But it does lend its name to one of the primary types of pork ribs.

Pork - St Louis Pork Ribs

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Culinary DIY: BBQ Sauce

A good barbecue sauce is a complex interplay of flavors, balanced among sweet, sour, salty, and savory.

Regional styles of barbecue sauces vary most in their sweetness. Starting in the east with Carolina barbecue, which is noted for its tart, vinegary emphasis. Mustard is another characteristic flavor of eastern barbecue sauce. The farther west you travel, barbecue sauce becomes thicker, more tomatoey, and sweeter.

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Culinary Classic: Pulled Pork

Rendering an otherwise tough pork shoulder into fall-apart bliss through hours upon hours of slow, low-temperature cooking is one way to elevate the humble to the exalted.

shoulder

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Road-Tested, Foodie-Approved: You Must Try this 14-Hour Smoked Wagyu Brisket

Do you know the secret to the perfect barbequed brisket? Well, we can tell you.

It’s hand-rubbed with black pepper, marjoram, brown sugar, and a blend of herbs and seasonings. It’s bathed in a spicy, vinegary mopping sauce. It’s smoked low and slow for 14 hours or more over mesquite and apple wood.

And it’s unbelievably, melt-in-your-mouth delicious.

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Grilling Tools: Grilling Gloves

It’s easy to get wrapped up in the excitement of grilling! Especially when you’re preparing large cuts of meat, like brisket or a roast. You get so caught up in the process that you may throw the meat on the grill and not realize until after it’s started cooking that you haven’t quite planned how you are going to flip the meat or get it off the grill. This is why grilling gloves are a must-have in any grill master’s tool kit.


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Culinary Classic: Texas-Style Smoked Brisket

For such a humble piece of meat, brisket sure gets a lot of attention.

From Passover mainstay to the center of attention at a family Sunday dinner to a great reason to have a backyard get-together on a cloudless summer afternoon, brisket’s big beefy flavor and typical ample size makes it large enough for a single piece to feed a hungry crowd. Its very nature brings people together to a communal setting, be it sit-down with the good china or an open-house buffet with paper and plastic (more…)

Break out the Pork—It’s National BBQ Month!

The term barbecue comes from barbacoa, which is purported to translate as “sacred fire pit.” And fittingly so, because we can hardly think of a more transcendent food experience than sinking your teeth into the melt-in-your-mouth results of true low-and-slow barbecue. The results are fully worth waiting and watching for hours upon hours, and the experience is pure bliss.
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Barbecued Chicken: High in the Pecking Order of Summer Favorites

Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?

Whether in someone’s backyard, in a church parking lot, at the local firehouse, in a park, or on the beach, every one of them aspires to golden-charred finish. Yet the recipes and methods used to get there burst into myriad variations—hardly two alike. (more…)

Wood, Flame and Smoke: Agents of Flavor

When it comes to flavor, cooking with wood is the definitive game changer. Meat over a wood fire—it’s a link to our earliest ancestors. It’s earthy and primal and tastes like nothing else. Whether used as fuel, flame accelerator, or smoking medium, wood logs, chunks, and chips contribute their highly individual flavors to the finished dish as equal in importance as any other seasoning, spice, or herb.

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