This Old World dish is actually an easy make-ahead appetizer. Our beef char-tare tweaks the standard approach with the simple addition of a little charred umami and texture to take advantage of the beautiful October grilling weather.
Smoke and Fire
So, for boiling, blanching, or slow simmering – any hot water cooking that heats and steams up the kitchen – now goes on the outdoor burner. Turnip greens, mustard greens and collard greens, green beans, broccoli, and pasta.
When you’re finished cooking just turn off the burner, shut off the gas valve on the propane tanks and leave the pot of hot water on the burner to cool down outdoors before pouring the water down the drain. Leave the steam outside.
Nashville has a terrific selection of kebab restaurants all over town. The big pita sandwich loaded with döner, shawarma or gyro shaved from a vertical rotisserie is the quick, fresh and affordable lunch of choice for many. However, those kebabs made with ground meat — the hamburger of the Mediterranean kebab corridor — are the style you can, and should, make at home. They’re a more interesting alternative to the usual grilled burger and kids love “meat on a stick.”
We are especially fond of the little family-owned neighborhood barbecue spots in Florence, Alabama, like Bunyan’s, Howell’s and Brooks, homegrown and much older than the slick barbecue of new Nashville. They all feature the incredible and very simple Alabama hot slaw. It’s a spicy blend of chopped cabbage with yellow mustard dressing, ideal for piling on a barbecue pork sandwich or hot dog.
Did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.
Chef Richard Jones of Nashville’s Green Door Gourmet puts his tired, bedraggled strawberries to use in his Straw-B-Que barbecue sauce. The cooked-down strawberries soften the usual rough and tumble sauce and add an air of elegance to grilled and barbecued meats. A simple grilled pork tenderloin, sliced and served with Straw-B-Que Sauce, anchors a fun spring weekend patio or company Sunday dinner.