Steak Grill Masters show you the "tips and tricks"
to help you easily serve up the "best steak
anywhere", the Rib Eye steak. What makes the Rib
Eye #1 for many? The Rib Eye steak, or ribeye,
also known as the Delmonico or Scotch Fillet
(Australia), is a beef steak from the small end of
the rib roast. When the Rib Eye section of the
beef is cut into steaks, it is one of the most
popular, tender and juiciest steaks available.
This is because the meat from the rib section is
tender and fattier or "marbled" more than most
other parts of the steer. This extra fat makes Rib
Eye steaks and roasts especially tender and
flavorful. The Rib Eye steak is usually served
bone-in, particularly at high quality steakhouses
-the extra moisture and fat alongside the bone
enhances the flavor. So get yourself some 1 to
11/2 lb and 11/2"-2" thick Rib Eye steaks --and
then go "fire up" that BBQ grill of yours -it's
time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at
http://www.BarbecueWeb.com
--- Tags :bbqbarbecueribeyesteaksteaksreciperecipesbeefgrillcharcoalfood
One of the best tasting cuts of beef steak
available is the T Bone Steak. It's actually two
steaks in one, the larger portion on the bone is
Strip steak and the smaller side is the
Tenderloin. One of the BBQ Pit Boys demonstrates
how to barbecue this prized cut of beef to
perfection!
You can print out this BBQ Pit Boys recipe at
http://www.BarbecueWeb.com
--- Tags :bbqsteakbarbecuerecipebarbequegrillsteaksfoodbeef
The Obama campaign showed just how incredible our
organization in Iowa is this weekend at the 30th
Annual Harkin Steak Fry. Tags :barackobamaIowaSteaKFryharkin