Tenderloin is the best piece of beef. I know, I know…what about brisket? What about ribeye? What about tri-tip? Let…
Roasts Articles (19 Results)
Roasts
Roast Leg of Lamb: A Festive Roast With Perfect Temps
There is no smell in the world quite like roast lamb. It has all the meaty richness of beef but…
Crown Roast of Lamb
Holidays time are a time for celebratory meals—things we wouldn’t eat every day. Easter and Christmas, for example, are not…
Smoked Beef Short Ribs: Temperature Is the Recipe for Success
When I was a kid watching cartoons I was always impressed by the rack of ribs that was served to…
Smoked Brisket: A How-To Primer
In my earlier life, I was a musician and a physicist. Music, science, and food are still my great loves in…
Tri-Tip Roast on the BBQ
There’s a good chance that many of you have never heard of Tri-Tip. (The cut of beef from the bottom sirloin, so-named because of it’s triangular shape.) This savory, meaty morsel tips the scales at 1.5 to 2.5 pounds and is a specialty in the wide open spaces of the West.
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