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The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

The Food Lab J. Kenji López-Alt 30 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

How to Make Great Grilled Kebabs

Grilling Joshua Bousel 5 comments

Kebabs are a promise so seldom realized—an excellent concept for cooking too often executed in a way that leaves them dry and flavorless. All it takes is a little kebab making know-how though to turn these backyard staples into something consistently great. More

Roy Choi's Carne Asada From 'L.A. Son'

Cook the Book Kate Williams Post a comment

Carne asada is featured early on in Roy Choi's new memoir and cookbook, L.A. Son. Choi noshed on these tacos growing up in Koreatown, and then later when he was riding in a lowrider crew. Given Choi's future success on the food truck circuit, this experience clearly had a lasting impression. More

Carne Asada From Roy Choi's 'L.A. Son'

Serious Eats Kate Williams Post a comment

Carne asada is featured early on in Roy Choi's new memoir and cookbook, L.A. Son. Choi noshed on these tacos growing up in Koreatown, and then later when he was riding in a lowrider crew. Given Choi's future success on the food truck circuit, this experience clearly had a lasting impression. More

In Praise of Nubbins

Max Falkowitz 22 comments

Nubbins —the meaty odds and ends leftover from larger cuts —aren't just a good deal —they're an improvement on the original product. More

Market Tour: Di Bruno Bros., Philadelphia

Market Scene Drew Lazor 1 comment

Di Bruno Brothers, a Philly fixture since FDR was in office, celebrated the grand opening of its newest location late last week by showing off what they did best—hawking rare Euro cheeses, stretching and braiding mozzarella by hand and, in a fit of D.O.P.-approved pyromania, filling wheels of Parmigiano-Reggiano with flaming brandy for on-the-spot cheese sauce. Such showmanship is of a piece with the brand's dedication to customer service, which its owners will tell you is the key to it all. Click through the slideshow to take a tour of the market! More

Behind the Scenes at Sunnyside Meats, Colorado's Humane Slaughterhouse

Niki Achitoff-Gray 6 comments

What actually sets one cut of meat above another depends on at least two industries, and often many, many more, from livestock producers to feedlots, transportation companies, packing plants, buyers, distributors, markets, and all the way to home kitchens and restaurant tables. On a recent trip to Colorado, I had the opportunity to follow the trail from ranch to market and see what the chain of production looks like to one local community in the mountains of Southwestern Colorado. More

Goetta: The Cincinnati German-American Breakfast Staple

Jacqueline Raposo 16 comments

Goetta is a German-American breakfast staple close to the heart of Cincinnatians and the lucky out-of-towners that discover it. But where did it come from and what's all the fuss? We give you a bit of the history and where you can nosh on it now. More

From the Archives: No-Holds-Barred Sunday Lasagna Bolognese

J. Kenji López-Alt Post a comment

Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said. Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago. More

Texas-Style Beef Short Ribs

Serious Eats Joshua Bousel 4 comments

Slow smoked giant beef short ribs deliver big on beef flavor and size that make them live up to their "Texas" name. More

Video: How To Cook Steak In A Cooler With The Food Lab

J. Kenji López-Alt 52 comments

There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness and juiciness, a steak with a crisp, crackling, dark brown crust that cuts open to reveal flesh that's perfectly pink from edge to edge, then you're going to want to cook your steak sous-vide. Sound expensive? Think again. Watch the video or read the transcript to see how you can cook the best, most consistently foolproof steaks of your life, all in a $30 beer cooler. More

Will Gordon Tries the New Slim Jim Flavors

Will Gordon 13 comments

While I don't hate myself for loving Slim Jims, I also recognize it's not a particularly strong character trait. But it was my duty to see what's up with the new Slim Jim flavors everyone keeps talking about. More

Singapore Stories: Bakkwa (Meat Jerky)

Singapore Stories Yvonne Ruperti 7 comments

Singapore locals go wild for this sweet-salty, chewy pork snack. More

Welcome to BrisketTown: How Dan Delaney Learned How to Make Brisket

When Pigs Fly James Boo 13 comments

Dan Delaney started running a barbecue supper club from his living room in 2011. The 26-year-old entrepreneur taught himself how to cook brisket in an 18-foot smoker he drove from Austin to Jersey and is now opening a brick-and-mortar barbecue restaurant in Brooklyn called BrisketTown. More

Grilling: Mexican Chorizo

Joshua Bousel 9 comments

The immense seasoning in this fresh pork sausage delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bit was a powerhouse of flavor. More

Mexican Chorizo

Serious Eats Joshua Bousel 5 comments

The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor. More

Grilling: Montreal Smoked Meat

Joshua Bousel 9 comments

Montreal smoked meat is, more or less, Montreal's answer to pastrami. As with pastrami, the smoked meat starts with a dry cure to let the salt and nitrites work their magic in the fridge for five days. But I find the Montreal meat's flavor to be even better, its diverse spice rub creating a more nuanced flavor that let the meat stand out. More

Montreal Smoked Meat

Serious Eats Joshua Bousel 27 comments

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious. More

Grilling: Planked Meatloaf

Joshua Bousel 1 comment

The plank served mainly as a way to grill the meatloaf but the wood imparts a nice smokiness to the meatloaf. It's filled with even more flavor from the herb stuffing and a barbecue sauce glaze. More

Planked Meatloaf

Serious Eats Joshua Bousel 3 comments

The plank served mainly as a way to grill the meatloaf but the wood imparts a nice smokiness to the meatloaf. It's filled with even more flavor from the herb stuffing and a barbecue sauce glaze. More

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