
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
It’s usually the first appetizer to disappear from the plate. The special union of bacon and shrimp is a treat that most folks just can’t resist. But the method that you use makes a huge difference to the enjoyment factor of the final result. Floppy, limp bacon that’s falling away from the shrimp is NOT appealing. This method gets you perfectly crisp bacon that’s swaddled tightly around the shrimp, without burning.
Set up your grill for two zone cooking. This is where you will have all your coals piled to one side, creating a hot and cool zone (and a warmish zone in between!). If you have a propane grill, simply light one of the end burners to recreate the same effect. Though, if you are a propane user – I want to take this opportunity to implore you: PLEASE switch to charcoal. It’s really not difficult to light or manage, it gives you greater control over the cooking AND the taste results are SO much better.
For this recipe, you will be cooking the bacon wrapped shrimp entirely in the cool zone. That’s the secret to letting it render and get crispy without burning!
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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