When I think of Philadelphia, I think of 2 things: The Eagles and Philly Cheesesteak. The Fresh Prince barely rings a bell compared to those 2 Philly icons. Here, we are not going to teach you about football, we are going to teach you how to nail the best sandwich in the world, the Philly Cheesesteak. I made this for the staff at You Need a BBQ for lunch last week, and they loved every bite of it. I made mine with sirloin, but you could use any cut of steak to make this work.
Beef belly is also called beef plate or beef navel. Most often associated with being attached to beef plate ribs, there is a section of the beef belly that is not directly attached to the ribs, so it stands alone as a rare but highly sought-after cut of beef. I have had beef belly in Japanese restaurants where it is sliced thinly and then cooked over fire hot and fast and it was delicious. For this recipe, we prepare it very similar to how you would prepare a steak. We are going to slice the belly into 2“ strips and then cook them to be medium rare and then slice across the grain into bite size pieces.
Mac and Cheese is one of those meals that you grew up eating, and you loved it smothered in ketchup. This recipe is NOT that. There is no ketchup required with this gooey cheesy meal. The trick to making good mac and cheese is to use big noodles and good cheese, and lots of it. We like adding leftover BBQ meat to give it that amazing rich flavor. So throw away your KD and start making your smoked mac and cheese from scratch by following this recipe.
Make the Worlds Most Expensive Sandwich at home for less!
The Wagyu Katsu Sando is the world’s most expensive sandwich. It sells on Wall St. in New York City for hundreds of dollars and believe me when I say this, it is worth every penny! But now with our exclusive lines of Wagyu Beef available on at You Need a BBQ, you can make this delectable dish for yourself at home for a fraction of the price. I like to make a couple of subs from the classic Wall Street version to make this sandwich simpler to make at home, so get ready to dive into umami heaven with this sandwich which is sure to excite your taste buds.
Brisket is widely known as the king of meats and people always compare how long they smoke them as a badge of honor. Smoking your brisket for 22 hours does not get you a medal, it gets you over cooked brisket. Briskets should be done in 12 hours or less, after the first couple of hours it does not really absorb more smoke flavor anyways. I developed this recipe for cooking brisket a day in advance because when we teach our classes, there is not enough time to cook a brisket from raw unless I got up at some crazy hour. I handle this by cooking the brisket the day before, chilling it down and then re-heating. The comments we get on the brisket range from “This is incredible” to “This is the best brisket I have ever had”. I do not hide the fact that it’s re-heated, but I usually don’t reveal that until after people have eaten some. So, if you ever have an event that starts before lunch and you want to make sure your brisket is perfect, consider smoking it the day before and re-heating.
Most times when you think of Jalapeno poppers, you think of Jalapenos stuffed with cheese, then breaded and deep fried. Who does not love them as a party snack! These Jalapeno poppers are something else entirely. There are no breadcrumbs, there is no cheese, just loads of beef, bacon, Jalapeno, and flavor. I served these to the staff in the BBQ shop and they were blown away by not only the flavor combination, but how well the Jalapeno heat was smoothed out by the fat in the bacon and beef.