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How to Make the Smoked Beef Tacos of Your Dreams

A buddy of mine—Dallas-based food and travel writer extraordinaire Mike Hiller—recently posted a photo on Facebook of a taco that stopped me in my tracks: It was composed of tender shards of chorizo-spiced beef plate ribs and flame-roasted salsa verde and topped with crunchy chicharrones (fried pork rinds). He encountered this sexy taco while judging an event called Chefs for Farmers. The taco’s creator was talented chef Cody Sharp of Dallas’ Wheelhouse restaurant.

I admit I tweaked Cody’s recipe to make it easier for home-based pit masters. You may want to make your own tweaks. Click here for the recipe.


Lemongrass Chicken Bites

Just pure Pacific Rim-inspired grilling packed with flavor. See the full post on Instagram...

Righteous Ribs

Eating these ribs can be almost a religious experience. See the recipe here.


Barbecue University™

Perfect for an easy grasp and whole arm protection, these grilling gloves can handle a chimney starter full of hot coals, a grill basket, or a hot grill. See More...

Best of Barbecue Sauce Mop

Steven’s barbecue sauce mop is great for basting and applying flavored butters, glazes and barbecue sauce, and features a removable cotton brush. See More...

Courage! First Timer’s Brisket

What? It couldn’t possibly be 5:00 a.m. already, could it? (I’d gone to bed around 1 a.m.) But my phone alarm affirmed it was time to face one of the biggest challenges of my barbecue life: cooking not one, but three whole packer briskets for the finale of a week-long family reunion.

And if I’ve learned anything from being Steven Raichlen’s assistant for many years, it’s this: When smoking, allow more time than you think you’ll need. Especially if tender, juicy brisket with a badge-worthy smoke ring and crusty bark is your goal. Oh, and don’t underestimate the amount of meat you’ll need. Click here to read more. 

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