Eye Candy: Get Your Beef On

springtime barbecue trio At his mid-spring ode to barbecue, Tim Byres of Dallas's Smoke Restaurant served this Texas beef trio. It included coffee-cured brisket, a smoked paprika hot link, and short ribs, served with Dallas Farmers’ Market creamer peas and hominy casserole. Salivate over more photos here.

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Eat this Word: Hominy

hominyWHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations. WHEN? Marc Dunham’s Beard House dinner WHERE?

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Reel Food: Wüsthof Butchering Demonstration

Did this morning's grilling Q & A put you in a carnivorous mood? Get a fix from this video of our recent whole-hog butchering demonstration, performed by Joshua Applestone of Fleisher's in Kingston, NY. (Julie Powell fans may recognize the Fleisher's name—it's where she honed her butchering chops in her latest book, Cleaving.) Though Applestone is said to be able to break down whole beasts in 44 seconds or less, he slowed down the pace for this Wüsthof-hosted Beard House event. Check out his mad skills after the jump!

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Ask a Chef: Everything You Ever Wanted to Know About Grilling

Mastering the Grill At this month’s Beard on Books, authors David Joachim and Andrew Schloss gave us a lesson in the science of the grill. We also asked them some of our burning questions (pun intended) about the technique. Curious about the pros and cons of gas vs. charcoal grilling? Looking for a great dry rub recipe? Want tips on grilling different cuts of meat—as well as fruits and vegetables? Have a look at their generous responses below, and impress your friends with your newfound grilling wisdom at your next cookout. There are countless gas grills out there. Is there something specific we should look for when purchasing a new one? Look for a grill that's big enough to handle your average grilling session. If you ever want to grill-roast a whole turkey or other large roast, the grill should have a total area of at least 600 square inches (or 22 inches in

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Summer Cocktails with Steve Olsen

 

We asked beverage expert and 2010 JBF Awards spirits chair Steve Olson about the newest trend in spirits and how he slakes his thirst in the summer. You can learn more about his education and consulting company, aka wine geek, at akawinegeek.com.

 

Q: What do you drink to cool down in the summer?

 

A: I love a good, cold, handcrafted beer in the summer. I also enjoy aromatic white wines, like a Sigalas Assyrtiko from Santorini, and tall, cool cocktails, such as a Southside (made with Tanqueray No. Ten gin and mint) or citrus-based drinks like a caipirinha (made with cachaça and fresh limes).

 

Q: In this issue we’re featuring barbecue trivia. What do you like to drink with barbecue?

 

A: To me, barbecue is summer, so all of the drinks I mentioned apply! That said, when I actually have the ribs on my plate (and the ’cue sauce on my fingers), what could be better than a perfectly made margarita with 100 percent agave tequila (such as Chinaco), Grand Marnier, and fresh lime juice?

 

Q: We’ve read that gin is making a comeback. What other s... Read more >

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On the Menu: June 27 through July 3


Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Monday, June 28, 7:00 P.M. Atlanta’s Rising Star A 2010 JBF Rising Star award semifinalist, Kevin Gillespie gave the Voltaggio brothers a run for their sous vide machines during last year’s Top Chef. The executive chef and co-owner of Woodfire Grill, Gillespie wowed the show’s judges with the same unpretentious, seasonally inspired cuisine with which he regularly impresses Atlanta diners. Tuesday, June 29, 7:00 P.M. Softshell Crab Extravaganza To help us celebrate one of the most precious moments of the culinary calendar year, David C. Felton, pastry chef Jessica Knik, and sommelier Brooke Sabel, of New Jersey’s much-buzzed-about Ninety Acres at Sir Richard Br

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