/
omewhere between Red Hook in Brooklyn and Studio City in
Los Angeles, smoky beef went viral. Notice I didn t mention
Texas. For if the Lone Star State gave the world barbecued)|brisket and beef ribs, a new generation of pit masters now smokes
everything from strip steak (using an ingenious technique called
reverse searing) to beef tenderloin (accompanied by hors era |whipped cream). From home-smoked pastrami to ig a
ribs. From reverse-seared tri-tip to smoked prime ri ser i. This chapter celebrates beet
with—you guessed it—smokedywsj
[in all its smoky awesomeness.