
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.
I suppose this a slightly more “adult” version of a cheddar cheese stuffed “fatty”, but still hits in all the right comfort food feels by taking inspiration from one of the most delicious dips of all time. Instead of cream cheese (which can be a little too rich in these quantities), ricotta brings the creamy goodness, offset by bright notes of lemon zest to stand up to the smoke flavor.
Aside from all these nuanced ingredients, the secret weapon to making sure the inside is just as tasty as the outside (because let’s be honest, it’s hard to be as tasty as bacon), is one special seasoning. Hardcore Carnivore: Amplify. Amplify is more of a savory boosting powder than a rub, made with deliciously umami ingredients like chicken fat powder and yeast extracts. It’s all natural, and you’ll find yourself adding it to just about every dish that leaves your kitchen.
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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.
Hanger steak is a best kept butcher's secret no more! Pair this richly flavored steak with a bright salsa made w. charred scallions, mint and peanuts.
Perfect duck will have rendered crispy skin while the meat stays pink and juicy. Here's how you do it.