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Steven Raichlen's Barbecue Bible

To Wrap Or Not To Wrap Barbecued Meats?

For what seems like a friendly pursuit—cooking hefty hunks of meat over live fire to be eaten mostly by other people—barbecue has long been besieged by controversies. Among them: Is it sacrilege to sauce brisket? Are fall-off-the-bone-tender ribs the mark of an amateur? Is brining for the birds?

Add to the list: Should you wrap meats like brisket, beef shoulder clod, pork shoulder, ribs, etc., in aluminum foil or unlined butcher paper hours into the smoke, or leave the meat “naked”?

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Rack of Lamb on Facebook

Whether you celebrate Easter, Passover, or simply the arrival of Spring, make rack of lamb the centerpiece of your table.
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Cuisinart Grind Automatic Burr Mill

Yes, it's a coffee grinder. But It's great for making your own spices and rubs and is an indispensable tool for grillers.
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Short Ribs Take Center Stage

If you haven’t yet had the pleasure of eating plate ribs, perhaps you’ve encountered their cousins—short ribs cut from another well-marbled primal, the chuck. Unlike plate ribs, which often have to be special-ordered, chuck short ribs are common in supermarkets and butcher shops. They typically come in 4-bone sections of 3 to 4 inches (although you can buy boneless short ribs); each bone is topped with a thick rectangle of meat.

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