Focusing on more than the smoke and the sauce, BBQ joints are now putting craft spins on their sides too. This doesn’t mean the days of mashed potatoes and coleslaw are necessarily over. Classic comfort foods may now have unexpected preparations, like pimento mac and cheese or cornbread topped with house-pickled jalapeños. Serving up something […]
Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your cowboy rib-eye Argentinean/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their rib-eye Souvlaki-style (skewered and with Greek seasonings). How would rib-eye with global flavours fit […]
Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section. Try rubbing this meat with garlic, lemon and oregano – then char-grill it. You’ll find it delivers a rich, Latin American flavour. Latino side-dish ideas include diced-ham cornbread, roasted poblano chilis with crème, anise bread rolls, fried sweet […]
This rub combines the spark of chili peppers with the distinctive bitterness of coffee. Perfect for beef back ribs and other flavourful cuts such as ball tip, tomahawk and chuck short ribs. Finish with a sour cherry glaze that layers in flavour while heightening the visual appeal. […]
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