Beef Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Beef Saveur Easy Backyard BBQ Remove all Course Main Course (11) Appetizers (1) Side Dish (1) Cuisine American (10) Gluten-Free (2) Asian (1) Italian (1) Kid-Friendly (1) Show all... Other (1) Quick & Easy (1) Season Summer (10) Technique Grill/Barbecue (11) Fry (2) Bake (1) Chill (1) Marinate (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Backyard BBQ"; var omni_prop8 = "Main Ingredient:Beef,Source:Saveur,Difficulty:Easy,Occasion:Backyard BBQ"; var omni_pageName="saveur:"+omni_prop12; 07/26/2012 Smoked Prime Rib With Peach-Chipotle Sauce Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. Issue #139 07/03/2012 Memphis-Style Dry Ribs Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. Issue #139 05/20/2011 Chicago Style Rib Tips Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side. Issue #139 05/20/2011 Barbecued Baked Beans These classic baked beans are a barbecue side-dish staple. Issue #139 05/20/2011 Barbecued Beef Brisket The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. Issue #139 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 07/13/2009 Aussie Burger Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia. Issue #122 05/27/2009 Cowboy Rib Eye This recipe for mesquite-grilled steak with onions rings comes from Dallas chef Stephan Pyles. Issue #121 01/02/2001 Korean Barbecue If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type. Issue #45 07/03/2012 Menu: A Simple American Summer Barbecue Summertime is all about the barbecue. Keep it simple with this menu of easy classics. Does Not Apply 06/10/2011 Gluten-Free Corn Dogs A gluten-free member of the SAVEUR Test Kitchen perfects a recipe for corn dogs. Does Not Apply