In barbecue, as in life, bigger is often better. Especially when it comes to beef. Every aspiring grill master should know how to tackle the big cuts-brisket, prime rib, and whole beef tenderloin. Big beef, like big game, will impress the hell out of your guests. Are you up to the challenge? Bacon-crusted Texas-style Brisket with BBQ beer mop sauce. Fragrant Rosemary Rib Roast studded with minced garlic and melted asiago cheese. The ultimate cheesesteak-a spectacular beef tenderloin stuffed with grilled poblano chilies, onions, and provolone cheese - and served on garlic bread.
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Episode #113 / Length: 26 minutes