Flank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.
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Grilled Sweet Potato Planks
It's peak season for sweet potatoes and while the traditional dish during the holiday season features them mashed then topped with mini marshmallows, they also make the perfect side dish for so many meals when sliced, seasoned and grilled as in this recipe from All Fired Up from Troy Black and the team at Southern Living magazine.
Read MoreSmoked Beef Ribs Recipe
While you can find great barbecue in backyards and BBQ joints across the country, it’s the South that has defined our shared outdoor cooking culture for generations. In All Fired Up: Smokin’ Hot BBQ Secrets from the South’s Best Pitmasters (Oxmoor House 2013), award-winning pitmaster Troy Black and the editors of Southern Living travel from Texas to Alabama and everywhere in between to offer up recipes that define this rich barbecue region.
Among the 175 recipes shared in this story and photo rich cookbook is Black’s twist on Texas beef ribs featuring a glaze made of sorghum syrup, a popular Southern sweetener that comes from sweet sorghum grass and can most be compared to molasses.
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