Aaron Franklin spends a lot of time thinking about brisket. Here, Franklin saves home cooks and their summer guests from the worst crimes against Texas-style barbecue brisket.
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When it comes to cooking for Father's Day, we have an inkling that dad's favorite foods will involve some nice juicy meat. That's why it's perfect tha...
Why was this night different from all other nights? For starters, there was a bar.
Why do we love brisket so? After the collagen, developed by all that muscular stress, is dissolved during cooking, you get an extremely juicy, extremely flavorful piece of beef.
Home made corned beef can be cheaper than store-bought. And it's easy. And you can customize it. Once you've had the real deal, you can't go back. It just takes time. So start now.
These hearty recipes will fill you up and warm you up.
The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.
Some people might have a beef with eating 70-year-old meat, but not Swedish senior citizen Eskil Carlsson.
He recently decided it was high time to ...
I'm not sure how to say this without offending anybody. So I'm going to just blurt it out. Jewish food is awful. I say this with all respect. I'm Jewi...
Everyone's Hanukkah traditions vary, but most can agree on the importance of good potato latkes, sufganiyot (fried jelly doughnuts), gelt for all, and...
I'm so happy to bring you today's episode: our collaboration with Sixpoint Craft Ales. In the show, I get to play doctor with a beautiful piece of mea...
Wave the flag, light the sparklers, and start the grill. Here are links to some recipes and tips on how to amp up your Fourth of July.
Passover, like Easter, is a spring holiday, marking the season of renewal and rebirth. It's time to rethink our priorities and our traditions. Meat consumption really is a case where less is more.
Charoses is, like bagels, one of the greatest gifts of the Jewish culinary canon, and it is too tasty to be served only once a year, and then only to Jews.
Barbecue has evolved along disparate paths around the nation, led down these trails by the racial and ethnic immigrants who settled there. Indeed, barbecue sauce is a cultural phenomenon.
Recently, Bon Appetit asked me to spend 10 hours smoking a beef brisket. Yes. Ten. it takes a village to make this brisket. Or at least an entire family. In this case, the Moloney family.
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