Tri Tip Roulade

Tri Tip Roulade

In the second installment of our weekend of beef, we’re taking a look at something a bit different.  All Things Barbecue’s staff chef, Tom Jackson, posted a recipe for Tri Tip Roulade that looks fantastic.  I think it’d make an elegant addition to your weekend meal plan.  Maybe make it for a quiet stay-at-home date with your spouse?

Brisket Hints And Tips

Brisket Hints And Tips

We’re declaring this to be the weekend of beef!  We’ll be sharing nothing but beef-related awesomeness between now and Monday. First up on the docket is an article by the venerable Steve Raichlen with what he calls “Brisket Made Easy.” It’s not a step-by-step tutorial, but rather a collection of notes that Mr. Raichlen says made a particular brisket cook a step above the rest.

Dry Ribs: A Definition, A Technique, and a Recipe

Dry Ribs: A Definition, A Technique, and a Recipe

A lot of folks know and use the 3-2-1 method to cook their ribs.  After all, it’s a super-simple way to get them fall-off-the-bone tender every time.  Of course, there are some that say those ribs are too fall-off-the-bone; that they’re mushy and lack character.  All Things Barbecue has a great article on the technique of dry ribs, another way to cook ribs, which isn’t as formulaic as 3-2-1, but also isn’t difficult.  I think you’ll enjoy it. Oh, and they have a spiffy new look to their blog too.