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05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/24/2013
Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish.
Issue #157
05/24/2013
A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009).
Issue #157
05/21/2013
Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish.
Issue #157
05/21/2013
Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers.
Issue #157
05/21/2013
Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak.
Issue #157
05/21/2013
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges.
Issue #157
05/20/2013
Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
Issue #157
05/20/2013
This ultimate cheeseburger is topped with a tangy cream and vermouth sauce.
Issue #157
05/20/2013
A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior.
Issue #157
12/07/2012
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Issue #152
09/12/2012
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
Issue #150
07/16/2012
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Issue #149
08/03/2011
Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us.
Issue #140
07/26/2012
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
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
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
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.
Issue #139
05/20/2011
This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution.
Issue #139
05/20/2011
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs.
Issue #139
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