Beef barbecue recipes are a carnivore’s dream. What could be more satisfying than a succulent, charcoal-grilled steak, or a thick and juicy, Blue Cheese Burger? The list of possibilities goes on forever. Whether you cook with barbecues gas or barbecues charcoal, and prefer marinades or rubs, you can make a delicious and easy meal that’s good for the whole family.
Another pit master, Steven Raichlen, has sold more than four million books, including his most recent offering “The Barbecue Bible.” When you’re cooking up beef barbecue recipes this summer, he advises owning more than one grill for different functionalities. “Join the more than 30% of Americans who own more than one grill,” he advises.
“Gas grills are convenient, but when it comes to smoking, you can’t beat charcoal.” For a cleaner burn, opt for natural lump charcoal, rather than charcoal briquettes. If you usually use natural lump charcoal, then try smoking with oak or hickory wood. For the best flavor, forego expensive sirloin or kobe and go with good ol’ chuck with at least 15% fat. When choosing your barbecue recipes beef, think of more-meat-for-the-money: whole briskets or beef clods, for instance.
“Americans love to marinate what they grill. It’s the first thing that weekend grillers think of when they want to add flavor to food,” says Elizabeth Karmel, author of “Soaked, Slathered and Seasoned,” a new cookbook containing many great beef barbecue recipes.
While she openly advocates marinating, she cautions that it must be done right. Longer is not always better, especially when you’re dealing with acid in vinegars, citrus juices, yogurt and buttermilk. “A marinade that’s acid rich is going to start ‘cooking’ the meat, like what lime juice does to ceviche,” Karmel warns.
“Then it gets mushy when you cook it on a heat source.” She says 30 minutes to two hours is an appropriate amount of time. To avoid that funky storage taste, be sure you do your marinating in a glass, stainless steel or ceramic dish.
For most BBQ recipes beef, olive oil, salt and pepper form the essential marinades, then the rest is up for experimentation. “For beef, I’m crazy about the Guinness marinade. It’s great with flank steak and onions,” she confesses.
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