As we venture into other varieties of BBQ we begin to see to that it’s not all prepared and regarded the same way. In some cultures BBQ means kissed by fire while in others it simply means cooked with the heat from live fire. Either way you see it we all must agree to love the art of cooking with live fire. Barbacoa is a multi-angle BBQ endeavor. You get an equal mix of low and slow, campfire cooking and a tasty treat once it’s all said and done!
In North America and most places across the globe ribs are a de facto rights of passage for BBQ purveyors of all types. A simple google search will turn up pages of concise evidence that people not only enjoy eating BBQ ribs but more so the art of cooking them. There’s just something to be said about a seasoned PitMaster who can effectively cook a slab or two of ribs.
International BBQ presents us with a number of delights that we don’t typically have the luxury of enjoying. While low and slow is pretty much the only way to go, there is just something so enticing about the concept of sitting next to an open fire pit and getting a tasty piece of meat cooked up in less than an hour. Smofried Asado Rubbed Flank Steak proves that sometimes simplicity is the key element to great BBQ!
After this latest test there is no question that meats were made to be mixed! Fusions of all sorts typically produce results that are well beyond the realm of their original intention. This was certainly the case when I decided to mash a little bit of Angus ground beef with a healthy portion of ground lamb. When you mix two of the tastiest types of meat you are rewarded with some of the most divine burgers you could ever imagine!
When it comes to cold cut sandwiches there seems to be a persistent debate as to the best route to go. In my own personal opinion there is no debate as to the real king of cold cut sandwiches. It’s without a doubt roast beef! The bold and hearty texture of roasted beef sirloin is unparalleled when it comes to the world of sandwiches. In this episode we took a very traditional cut of beef and did some not so traditional things to it in order to really bring it to life!
If you haven’t heard by now, fusion food is the thing of the now! It seems like everytime I turn on the Cooking Channel I come across more and more scenarios where folks are blending the best of several different corners of the world. In my own personal opinion the culmination of fusion food occurs whenever you combine the most basic of authentic Mexican cuisine with the sweet characteristics of authentic Korean fare. To claim that Korean BBQ tacos are not some of the best edible things in the world would be a million miles from the truth!
Brisket burnt ends have suffered from a lack of appreciation over the past year since other forms of burnt ends have become internet viral sensations. This serves as an exercise to re-pay homage to the original burnt ends. The ones that don’t have to be specified by the cut of meat. Everything else is simply just an imitation and for good reason. Imitation is the highest form of flattery and there is a distinct reason why burnt ends have remained one of the most sought after BBQ delicacies for decades.
As the summer comes to an end so does the abundance of BBQ all across America. As a seasonal farewell to two all American classics I felt the need to mesh the backyard burger with some good old fashioned backyard BBQ. There’s just something magical that happens whenever a hot fire interacts with fresh beef. For a small moment in time everything just seems to be right with the world. Characteristics of salty, savory, sweet and spicy all meet at the this intersection of two of Americas favorite food pairings!
*BBQ is an arbitrary science at best! Due to a myriad of uncontrollable factors it can never be done the exact same way more than once. When it comes to beef brisket there are a few simple guidelines that will ensure that it comes out right each and every-time you try. While there’s no one right way there are a lot of wrong ways to smoke brisket. Ultimately your own personal preference should be the determining factor as to the level of success you attain. With this detailed guide I hope to share with you a few things to avoid as well as a few tips and tricks that will get you the crown whether it’s in your backyard or on the competition circuit.
Beef brisket is often regarded as one of the most difficult cuts of meat to master due to the complexity in the process. Do note that the process does not have to be adhered to 100% of the time but if you want the best chances at an excellent beef brisket then you’ll want to follow a certain set of rules and guidelines to get you through the entire process. That process starts well before you even purchase the chunk of meat.
Today marks the one year birthday of Smofried.com… Today also marks another very important milestone in the Smofried saga which is our second Kentucky Derby Burger contest victory. I’m very proud of the Smofried Cafe Burger and all that it is comprised of. I have to be honest in revealing that I did not anticipate winning this year for a number of reasons. Don’t get me wrong, I played to win but I knew that a second victory in a row would not be an easy feat. Continue reading “Happy Birthday – Smofried.com”