The World's Best Steakhouses, According To Michelin
Image Source: Gary He
Today's steakhouses push the envelope by experimenting with dry-aging, sourcing high-quality beef from international suppliers, celebrating global flavors, and centering live-fire cooking. Michelin has taken notice, but the company has deemed only eight of them “worthy of a stop,” such as New York's Cote (pictured above), San Francisco's Niku, Los Angeles's Gwen, and Singapore's Cut by Wolfgang Puck. Which Michelin-starred steakhouse are you most likely to visit?
Texas BBQ Experts Reveal Their Smoking Secrets
Image Source: Panther City BBQ
“Texas barbecue really focuses on the meats themselves without relying heavily on sauces or garnishes to trick them up,” says Chris Magallanes, co-owner of Panther City BBQ in Fort Worth, Texas. Using post oak wood is another signature. “I recommend opting for cuts with thick, lean meat and good fat coverage, especially with marbling for tenderness," says Lane Milne, co-owner of Fort Worth's Goldee's Barbecue, a James Beard Award semifinalist and the top barbecue restaurant in Texas, according to Texas Monthly magazine. If you're curious about Goldee's Secret Peach Glaze, this article spills the beans.
New Study Reveals America's #1 BBQ-Loving State
Image Source: Getty Images
This study comes from Casino.org, so take it with a grain of steak salt. Still, the survey of 4,000 US residents reveals some interesting BBQ trends. It found that Americans spend on average $89 per BBQ session and 64% of Americans say their favorite day to BBQ is July 4th. To zero in on the country's top BBQ-loving state, they asked how often residents BBQ, their average time spend BBQ'ing, how often they dine at BBQ restaurants, and how many BBQ events they attend. Which state is most bonkers for BBQ? Mississippi!
How Diaspora Chefs Are Shaping The Future Of American Barbecue
Image Source: Mike Ledford
American barbecue will always have salt-and-pepper smoked brisket, sweet and sticky ribs, and vinegary pulled pork. These days, though, America's barbecue meccas are just as likely to offer smoked brisket chow fun, gochujang spare ribs, and chopped smoked pork with Chinese hot mustard. Inventive cooks in Texas, Georgia, and the Carolinas are incorporating the barbecue styles of Thailand, Pakistan, China, Mexico and other countries into existing American barbecue, creating some truly exciting flavor combinations. Here's to more BBQ options!
World's Championship Bar-B-Que Contest Announces Winners
Image Source: Marianna Massey
The 50th World’s Championship Bar-B-Que Contest took place last month at the Houston Livestock Show and Rodeo. More than 250 teams from Australia, Brazil, Sweden, Mexico, and the United States competed to make the best smoked brisket, ribs, chicken, and Dutch oven dessert. The Junior Cook-Off also featured 8- to 14-year-olds duking it out to see who could fire up the best steak. After three days of smokin' and grillin', the contest's Grand Champion title went to Taste of South Texas Bar-B-Que Team. Shaylyn Keith nabbed the Junior title. Congrats all!
VIDEO: What It Takes To Win The World's Largest BBQ Competition
Every year, the American Royal World Series of Barbecue in Kansas City draws over 500 BBQ teams from around the world. Pitmasters haul their trailers and fire up their smokers to compete in four categories: pork ribs, pork shoulders, beef brisket, and chicken. Judges rate competitors' entries on appearance, taste, and tenderness on a scale of 5 to 9. The overall winner in all categories is crowned the BBQ Grand Champion. Watch what it takes to come home a winner with tips from top competitors Tuffy Stone of Cool Smoke and Grant Basiliere of Que U.
VIDEO: North Carolina Legend Sam Jones Reveals Secrets Of Whole Hog BBQ
Image Source: Eater
Fourth-generation pitmaster Sam Jones says "if it aint broke, don't fix it." Here, the BBQ legend shares his tips for cooking whole hogs over a wood fire. First he wets the skin with water, then he sprinkles on salt (water helps the salt stick). "That is the only thing that’ll be applied to this animal until it’s finished and carried inside tomorrow, roughly 18 hours from now,” says Jones. Sounds simple enough. Check out the video to see how Jones checks to tell if the meat is done and how he creates a crackling crisp skin.
Six Grilling Tips From BBQ Pros Rodney Scott and Bryan Furman
Image Source: Clay Williams
In late summer, the third annual Family Reunion was held at the Salamander Resort in Middleburg, Virginia, to bring together the country's top Black chefs, bakers, vintners, and pitmasters. BBQ gurus Rodney Scott and Bryan Furman, both native South Carolinians, shared their incredible whole hog barbecue and their top BBQ tips. Scott says to skip the gasoline or lighter fluid and get your smoker or grill going with leftover bacon fat from your kitchen. Furman recommends bypassing St. Louis-style ribs and buying spare ribs instead. You can cut the tips yourself and save about $1.50 a pound. Find many more insights in the article.
More BBQ Hot Spot News
VIDEO: Mississippi's The Shed BBQ & Blues Joint Reveals Its Technique For Southern-Style Ribs
