Baby Back Beef Ribs
These are the bovine version of baby back ribs. They’re short and thin, but come loaded with flavor. To succeed with succulent tasty ribs these need to be braised as part of the cooking process.
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Tomahawk
Funny name, great steak. I think that pretty much summarizes this bovine cut of meat. The tomahawk is a thick cut ribeye steak with the rib attached. It is frenched, meaning the meat is cut off the rib bone, giving it an axe like shape.
Secreto Iberico
Secreto Iberico, or the pig’s secret, is a marvelous cut. It is located by the shoulder blade, almost hidden, as the name implies (Secreto => secret). It is well marbled and very juicy and tender.
Russian Dressing
Russian Dressing is probably most known as one of the ingredients in a Reuben sandwich. Here’s how to make it. It has a tangy flavor, with a bit of sting, which complements brisket perfectly. I use greek yoghurt here instead of mayo, as brisket is rather fatty and I think the slightly leaner yoghurt is a better match.
Hollandaise sauce
Hollandaise is another sauce classic. It has a twang, is fresh and with great flavor. It goes really well with both asparagus and on eggs Benedict.
Build a custom offset smoker part IV
Building your own offset smoker is no small feat, but it is a lot of fun. This is how I approached it. This is part IV.
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Build a custom offset smoker part III
Building your own offset smoker is no small feat, but it is a lot of fun. This is how I approached it. This is part III.
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Red Kale Slaw
Red Kale Slaw is a great side for brisket, pulled pork and other heavy dishes. The acidity balances the meat well.