You can also use flank steaks in this recipe; or, if you’d rather spend the money, ribeye, sirloin strip, and New York strip steaks are great with the herby, garlicky chimichurri sauce.
Introducing Sunbelt Editions
“A delightful and detailed chronicle of the history of barbecue.” –Rick Browne
How to Build a Smoking Closet and Smoke a Brisket, 1871
The meat must be left to smoke for eight days, the fire being well kept up and the herbs renewed every other day…
Operation Barbecue Relief
A relatively unsung team of barbecue pitmasters who made an immense impression by serving more than 371,000 delicious hot meals to the victims and first responders in just two weeks.
