Pastrami is the epitome of all salty meats, well renowned for its unique combination of intense flavor, incredible texture and one of a kind coloring. On the other hand, nailing the perfect recipe is often one of the most difficult things to accomplish in cooking. Not because of the extreme level of difficulty but mainly due to the amount of time and detail it takes to get it right. This isn’t just an overnight process. We’re talking several days or even weeks in some cases. But when it’s all said and done and you take that first bite of your Pastrami Sandwich you’ll soon realize that the wait was worth every ticking second!
There are some things in life that you just can’t get enough of. For me, a few of those things happen to be tacos. So this is what happens when your new book about Korean BBQ arrives and immediately finds it’s way next to my other favorite book about Tacos! An aura of creativity is suddenly sparked when the endless possibilities of what can happen when Korean BBQ meets Tacos. I wouldn’t say that I have the greatest imagination by any means but for some reason that changes whenever I get the chance to play with the flavors of Korean BBQ. For a cuisine that relies so heavily on just three staple ingredients, Korean BBQ satisfies in a sweet and refreshing way that nothing else can compare to!
To a particular contingency of BBQ enthusiasts the smoking of Beef Short Ribs are like the magnum opus of all things Q! If Beef Brisket is the Bachelors Degree of BBQ then Beef Short Ribs, Plate Ribs, Chuck Ribs…. Whatever you call them are the Master’s Degree. In short, these meaty mounds of pure uncut delicious smokiness are like the final dissertation one must take before officially earning the declaration of being a real Pitmaster!
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.