For the 500 Club, Nothing Satisfies Like Beef

The Barbecue Bible 500 Club has attained some outstanding new Hall of Famers all the way from Italy! Our passionate group of grill masters carries on to expand globally.

7 days #26 Caveman T-Bones with Hellfire Sizzling Sauce – Earth Barbecue

“Somewhere between 2 million and 800,000 years back, a human ancestor identified as Homo erectus turned the initially animal to prepare dinner. This recipe pays homage to that initially cavemen barbecue-with steaks grilled specifically on the embers. Of class, the “wow” aspect is off the charts. But there is a good deal a lot more to this dish than mere showmanship. Roasting the steaks on the embers presents the meat a area charring and smoke flavor you just just cannot replicate on a standard grill. To that incorporate a scorching sauce of pan-fried jalapeños, cilantro, and garlic, and you’ve acquired T-bone that roar off the plate with flavor-confirmed to awaken the caveman in all of us.”

7 days #27 Buenos Aires Garlic Butter Beef Roulades – Planet Barbecue

“Overkill as only Argentineans know how to do it – Envision if chicken Kiev had originated not in the Ukraine, but in Buenos Aires. The rooster would be beef it would be grilled as a substitute of deep-fried and likelihood are it would be served on a skewer. Perfectly, this kind of a dish exists at the hyper-common cafe La Cabrera in the trendy Palermo district of Buenos Aires. The butter will help moisten an intrinsically lean minimize of beef, like tenderloin while introducing an insidiously fantastic flavor of its personal.”

Buenos Aires Garlic Butter Beef Roulades

Week #28 Hanger Steak with Reducing Board Sauce – Task Fire

“Onglet (as the French call hanger steak) was a staple of my college student times in Paris. It was low-priced, filling, and comprehensive of taste. I ate it at a bistro around the rue Cler current market (this was back again just before bistros grew to become chic), and in lieu of sauce, it came with a little crock of Dijon mustard. Mustard proved to be the fantastic condiment for this steak, with its wealthy beefy flavor. The adhering to hanger steak gets a double blast of mustard taste: 1st, in a mild brushing of mustard on the steak by itself then in a mustard and caramelized onion sauce.”

Hanger Steak with French Mustard Sauce

Week #29 Romanian “Sliders” (Garlicky Grilled Skinless Sausages) – Planet Barbecue

“What do Dracula and mici (pronounced MEE-chee) have in popular? Ina a sense, equally are described by garlic. With regard to Dracula, who may have been influenced by a actual-life Romanian ruler with the sinister title of Vlad the Impaler, feeding on significant doses of garlic was considered one of the finest means to wards off the dreaded vampire. With regard to the sausage, when it arrive to earning mici, there is no this kind of matter as too substantially garlic. The title of these skinless sausages may possibly necessarily mean “small” in Romanian, but their taste is colossal. And the scent of grilling mici is the smell of summer months in Romania.”

Sliders on the Grill

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