
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.
Status update: so far I’ve eaten these chorizo stuffed pretzel buns as a breakfast food, hangover cure and a gameday snack. And I’m happy to report that they lend themselves to all the aforementioned occasions.
There are a number of basic food equations that, when followed, will guarantee successful comestible results with a high degree of droolworthiness. This recipe is follows the basic principles of carbs + meat + melted cheese = awesome.
To really make these pretzel buns stand out, I used Mulay’s Chorizo, a premium all-natural Mexican style sausage blend. See, not all sausage was created equal. In nearly all of the Mulay’s product I’ve tried, I’ve been impressed with the quality of the blends. A generous amount of meat, not just trim and fat, which has an incredible aroma as it cooks, and if you’re a sausage aficionado I highly recommend you try their stuff.
Of course, nothing this delicious comes without some effort. There are a few steps to creating these flavorbombs, and they can be a little fiddly to bring together, but they are thoroughly worth it. Pro tip: if you feel like spicing it up a little, add some cayenne to the sausage or a few dashes of hot sauce to the filling before sealing them up.
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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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