BBQ and beef recipes
Recipes for the cuts on our charts, written for home cooks. Each one has a cook mode for your phone: tick off ingredients, start step timers and keep the screen awake while you cook.
Texas-Style Smoked Brisket
Salt-and-pepper smoked brisket the Texas way: a whole packer brisket cooked low and slow, wrapped in butcher paper and rested for juicy, tender slices.
Picanha Churrasco (Brazilian Skewered Picanha)
Brazilian churrasco at home: thick picanha steaks folded into a C-shape, skewered with the fat on the outside, salted with coarse salt and grilled over charcoal.
Santa Maria Tri-Tip
California’s classic Santa Maria barbecue: tri-tip rubbed with salt, pepper and garlic, grilled over oak and sliced thin against the grain.
Smoked Beef Short Ribs (Dino Ribs)
Smoked plate short ribs with a salt-and-pepper bark: rich, tender beef on the bone, cooked low and slow until probe-tender.
Reverse-Sear Ribeye
The most reliable way to cook a thick ribeye: low indirect heat until just below your target, then a hard sear for an even pink centre and a deep crust.
Carne Asada (Grilled Skirt Steak)
Mexican-style carne asada: skirt steak marinated in lime, orange, garlic and chili, grilled over a very hot fire and sliced thin for tacos.
Grilled Flank Steak with Chimichurri
Flank steak grilled hot and sliced thin, served with fresh Argentine chimichurri made with parsley, oregano, garlic, vinegar and olive oil.
Grilled T-Bone Steak
How to grill a thick T-bone or porterhouse on a two-zone charcoal fire so both the striploin and the tenderloin side come out perfectly cooked.
Smoked Chuck Roast (Poor Man’s Brisket)
A smoked chuck roast cooked like a mini brisket: salt-and-pepper bark, wrapped at the stall, then sliced or pulled. Faster and cheaper than a whole brisket.
Braised Oxtail
Slow-braised oxtail in red wine and stock until the meat falls off the bone, with a rich, glossy sauce. Best made a day ahead.