Sioux Falls isn’t Memphis or Kansas City, but our BBQ joints have ribs, brisket, and pork butts that rival any major BBQ city. Cody’s Smokehouse at 6401 S. Louise Ave is a quick-casual restaurant that serves some mean shredded pork and mac-n-cheese. Our suggestion for ribs, corn br...
Any bony, tougher cut of beef will resemble oxtail in terms of preparation method, but oxtail is unique in its flavor and constitution. For oxtail substitutes, consider shank, flank, orbrisket. Each of those cuts shines when cooked slowly, but you won’t have the same thick broth. You cou...
Country-Style Ribs The rib end is the section of the loin that is the closest to the shoulder. It contains more fat than the center cut or sirloin end of the loin. Cuts from the rib end, such as chops, can be cooked by dry heat methods, which would be pan-frying, sautéing...
I recommend the brisket mac ‘n cheese with smoked brisket, applewood bacon, and super cheesy mac ‘n cheese. There are quite a few BBQ food trucks that set up shop around the city, including Berkes BBQ. If you’re lucky, they might be serving their popular loaded BBQ nachos. Technicall...
Smokedbeef brisketis a barbecue masterpiece that promises an explosion of smoky and savory flavors. We recommend smoking the Black Hawk Brisket. (Search Item #00336) Produce that Pops on the Grill Summer is the perfect season to showcase the vibrant flavors of fresh vegetables on the grill. ...
Brisket Location: Cow’s breast or lower chest, demanding patience and slow cooking. Sub-primal Cuts: Brisket point and plate. Chef’s Tips: Indirect Heat Smoker: Ideal for achieving tender and flavorful brisket. Pro Insight: Always monitor meat temperature to ensure perfection, especially for th...
A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.
Burnt ends come from the point half of a smoked brisket. The point half is the superficial pectoral. It is also called the “second cut” because when butchers separate the brisket muscles; they first remove the deep pectoral known as the “first cut” or the “flat cut”. The point hal...
This was the Crossroads, with smoked beef brisket, grilled onions, pickled jalapenos, cilantro, avocado, shredded pepper jack cheese, and tomatillo sauce on a fresh corn tortilla. I got really full and didn’t get to this one until the next day, back at home, where it was still quite ta...
Selecting the Perfect Cut When sourcing Copper River Salmon, freshness is paramount. Look for bright, firm flesh with a deep, vibrant color. The skin should be smooth and shiny, indicating the fish is fresh and of high quality. Whether you choose fillets or steaks, ensuring the salmon is fr...