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Narrow Results You've Selected: Recipe Backyard BBQ Beef Grill/Barbecue Remove all Source Saveur (15) Chow (2) Epicurious (2) Los Angeles Times (1) Nigella (1) Show all... Over the Hill and on a Roll (1) Simply Recipes (1) recipes.com (1) Difficulty Easy (20) Medium (2) Course Main Course (22) Appetizers (2) Cuisine American (17) Asian (1) Central/South American (1) English/Scottish (1) Italian (1) Show all... Kid-Friendly (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Other (1) Quick & Easy (1) Season Summer (18) Spring (4) Fall (1) 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 = "Technique:Grill/Barbecue"; var omni_prop8 = "Topic:Recipe,Occasion:Backyard BBQ,Main Ingredient:Beef,Technique:Grill/Barbecue"; 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 Tuffy Stone's Competition Ribs 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 Burnt Ends This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution. Issue #139 05/20/2011 Texas-Style Beef Ribs Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. 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 06/18/2010 Beef Kielbasa Aromatic and original, this beef kielbasa from Chef Michael Anthony of New York City's Gramercy Tavern, has a perfect smoky flavor that doesn’t overpower the well-seasoned sausage. Does Not Apply 06/18/2010 Cowboy Steak with Chimichurri Sauce Marinate the steak for two hours in part of the irresistible, garlicky green chimichurri sauce, then serve it with the rest. Continue... Does Not Apply Source: Simply Recipes 05/11/2010 Bourbon-Marinated Flank Steak A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak. Continue... Does Not Apply Source: Chow 05/05/2010 Rib Steaks With Spice Rub and Green Bean Salad Simple ingredients — dried mustard, garlic powder, pepper and salt — add up to more than the sum of their parts in this easy-to-make rub. Does Not Apply Source: Chow 05/05/2010 Moroccan-Rubbed Steak And Sweet Potatoes Six fragrant spices combine to give this steak rub the aromas of the Marrakech marketplace. Does Not Apply Source: recipes.com 04/26/2010 Carne Asada With Cilantro Chutney Carne asada, a staple of Mexican cooking, is seasoned and grilled beef. This recipe calls for thinly slicing juicy flatiron steak, as opposed to the more typical skirt steak, and grilling it quickly, making this an excellent warm-weather weeknight meal. Serve with warm tortillas, if you like. Continue... Does Not Apply Source: Over the Hill and on a Roll « Previous 1 2 Next »