A few weeks ago, I made a full meal on the grill, grilled green beans, grilled vidalia onion, and some awesome grilled short ribs. The following are three recipes, techniques really, for making barbecued beef short ribs, cooking them start to finish on the grill, pre-cooking them and finishing them on the grill, and cooking them sous vide and finishing them on the grill. (If you don’t have a wood or charcoal grill, I really don’t recommend doing short ribs this way.) Use whatever your favorite barbecue sauce is, store bought or homemade. (I need to do a homemade barbecue sauce post! Anyone wants to make suggestions, feel free in comments.) I recommend the first method because it results in a deeply smokey flavor, and is a good excuse to hang out around the food and Read On »
Posts Categorized: Beef
By supporting local farmers for meat you maybe ignoring & perpetuating the existence of factory farms, learn the term “conscientious carnivorism”, via the Atlantic.
I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) burgers is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). (For safe, raw ground beef, see this recent post on steak tartare.) Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself. Why go to the Read On »
A great addition to your summer recipe list. Kalbi are sliced beef short ribs that are marinated and grilled, via Food 52.
I’ve been loving Jonathon Sawyer‘s Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot. She’ll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It’s also something that’s inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I’ve had is roughly chopped beef). Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank grinder, seasons it with salt and pepper and olive oil, puts a soft poached egg on Read On »