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Over the years, she's talked with Kamau Bell, David Byrne, Kamala Harris, Tony Kushner, Armistead Maupin, Van Dyke Parks, Arnold Schwarzenegger and Tommie Smith, among others.\r\n\r\nBefore all this, she hosted \u003cem>The California Report\u003c/em> for 7+ years, reporting on topics like \u003ca href=\"https://soundcloud.com/rmyrow/on-a-mission-to-reform-assisted-living\">assisted living facilities\u003c/a>, the \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/12/01/367703789/amazon-unleashes-robot-army-to-send-your-holiday-packages-faster\">robot takeover\u003c/a> of Amazon, and \u003ca href=\"https://www.kqed.org/bayareabites/50822/in-search-of-the-chocolate-persimmon\" rel=\"noopener noreferrer\">chocolate persimmons\u003c/a>.\r\n\r\nAwards? Sure: Peabody, Edward R. Murrow, Regional Edward R. Murrow, RTNDA, Northern California RTNDA, SPJ Northern California Chapter, LA Press Club, Golden Mic. Prior to joining KQED, Rachael worked in Los Angeles at KPCC and Marketplace. She holds degrees in English and journalism from UC Berkeley (where she got her start in public radio on KALX-FM).\r\n\r\nOutside of the studio, you'll find Rachael hiking Bay Area trails and whipping up Instagram-ready meals in her kitchen.","avatar":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twitter":"rachaelmyrow","facebook":null,"instagram":null,"linkedin":"https://www.linkedin.com/in/rachaelmyrow/","sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["edit_others_posts","editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"food","roles":["editor"]},{"site":"forum","roles":["editor"]}],"headData":{"title":"Rachael Myrow | KQED","description":"Senior Editor of KQED's Silicon Valley News Desk","ogImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/87bf8cb5874e045cdff430523a6d48b1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rachael-myrow"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites 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Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.","status":"publish","parent":0,"modified":1573078421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":603},"headData":{"title":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes | KQED","description":"Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133868 https://ww2.kqed.org/bayareabites/?p=133868","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/21/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes/","disqusTitle":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes","videoEmbed":"https://youtu.be/Rl8Xq-D31GY","path":"/bayareabites/133868/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131564,bayareabites_131469","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133868/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_753","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_134022","label":"bayareabites_16039"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_109295":{"type":"posts","id":"bayareabites_109295","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109295","score":null,"sort":[1464102024000]},"guestAuthors":[],"slug":"memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","publishDate":1464102024,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.","status":"publish","parent":0,"modified":1464192466,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":837},"headData":{"title":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak | KQED","description":"If you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109295 http://ww2.kqed.org/bayareabites/?p=109295","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/","disqusTitle":"Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak","path":"/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Steak is not something I eat very often. But for the right occasion, nothing beats a meaty cut of beef. Because a good steak feels like an event, and because it is not cheap, I tend to choose quality and fork out the bucks. For all that money, it’s something you don’t want to screw up when you cook it.\u003c/p>\n\u003col>\n\u003cstrong>So here is my steak primer:\u003c/strong>\n\u003cli>I like my steak best cooked on a charcoal grill. That fact alone will determine the type of steak I choose. I feel like the smoke and flame from the charcoal adds great flavor and creates a crisp crust and a juicy interior.\u003c/li>\n\u003cli>Your steak should be 1-1/2 inches thick....at least! I tend to go for this thickness, but you can go up to 2 inches thick. Don’t get crazy and go thicker. (My steaks were about 12 oz.) And if your butcher doesn’t have thick steaks on offer, by all means ask him or her to cut you a fresh steak (or two, or three). They should be happy to do this.\u003c/li>\n\u003cfigure id=\"attachment_109312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw-no-season.jpg\" alt=\"Your steak should be 1-1/2 inches thick. well-marbled and bone-in.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-no-season-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Your steak should be 1-1/2 inches thick. well-marbled and bone-in. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Choose a well-marbled steak. If you are eating steak then by no means should you be afraid of fat. If you are afraid of fat, go eat a salad. Otherwise, marbling. You need fat to keep that steak nice and tender. Oh and it melts in your mouth once the steak is cooked.\u003c/li>\n\u003cli>Opt for a bone-in steak over a boneless, but either will work. I just like to gnaw the bone. Sooooo much flavor!\u003c/li>\n\u003cli>Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. I use kosher salt and lots of freshly cracked black pepper. That’s it. A great steak doesn’t really need much more.\u003c/li>\n\u003cfigure id=\"attachment_109308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-salt.jpg\" alt=\"Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-salt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season simply but liberally. I like to salt my steak ahead of time, at least overnight. You can also salt it and leave it out at room temperature for 45 minutes before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Sear the steak to create a nice crust, and then move it to the cooler side of the grill to finish cooking until it is cooked to perfection (for yourself and your guests, some like it rare, others medium, but please don’t ruin a steak by cooking it until it is “well done”). Use a meat thermometer to get a read on the temperature so you don’t over-or under-cook your steak.\u003c/li>\n\u003cli>Finally, once you pull the steak off the grill, let it rest! This is your chance to finish up any sides or whatever. But it needs about 10 minutes for the meat to soak up some of those juices.\u003c/li>\n\u003c/ol>\n\u003cul>\nI often like my steak plain, but sometimes I love it topped with something yummy. So, if you like, serve the steak topped with any of the following:\n\u003cli>Sautéed shallots and mushrooms\u003c/li>\n\u003cli>Crumbled blue cheese\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/18/holiday-dinner-main-dish-roast-rack-of-lamb-with-garlic-and-herb-butter/\" target=\"_blank\">Herb butter\u003c/a>\u003c/li>\n\u003cli>Sautéed or grilled onions sliced and tossed with a little balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Grilled Ribeye Steak\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large bone-in ribeye steak or T-bone, at least 1-1/2 inches thick (about 1 lb)\u003cbr>\nKosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. (Or, salt the steak ahead of time and let sit overnight in the fridge, then set out at room temperature for 30 minutes prior to grilling.) Season with pepper just before grilling.\u003c/li>\n\u003cfigure id=\"attachment_109307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-raw.jpg\" alt=\"Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season the steak all over with plenty of salt. Set aside on a plate at room temperature for 45 minutes. Season with pepper just before grilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\u003c/li>\n\u003cfigure id=\"attachment_109317\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill-hotspot.jpg\" alt=\"Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-hotspot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up a charcoal grill for high indirect heat. Brush the grill grate with oil. Place steaks on grill over hot area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-cooking.jpg\" alt=\"Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-cooking-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear the steak over the hot fire until a nice char forms on the exterior, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-grill.jpg\" alt=\"Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the cooler side of the grill and continue to cook, covered, until the steak registers about 125F for medium rare, about 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the steak to a cutting board and let rest for about 8 minutes. Slice and serve at once.\u003c/li>\n\u003cfigure id=\"attachment_109316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-rest.jpg\" alt=\"Transfer the steak to a cutting board and let rest for about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-rest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the steak to a cutting board and let rest for about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced1.jpg\" alt=\"Slice and serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109295/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_15454","bayareabites_2550","bayareabites_2198","bayareabites_15453","bayareabites_753","bayareabites_218"],"featImg":"bayareabites_109303","label":"bayareabites"},"bayareabites_109671":{"type":"posts","id":"bayareabites_109671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109671","score":null,"sort":[1463841087000]},"guestAuthors":[],"slug":"new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","publishDate":1463841087,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","status":"publish","parent":0,"modified":1463841199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":632},"headData":{"title":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions | KQED","description":"Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109671 http://ww2.kqed.org/bayareabites/?p=109671","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/21/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions/","disqusTitle":"New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions","source":"Labeling and Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Lydia Zuraw, Kaiser Health News at NPR Food","nprImageAgency":"Lydia Zuraw/KHN for NPR","nprStoryId":"478859242","nprApiLink":"http://api.npr.org/query?id=478859242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous?ft=nprml&f=478859242","nprRetrievedStory":"1","nprPubDate":"Fri, 20 May 2016 16:39:00 -0400","nprStoryDate":"Fri, 20 May 2016 15:25:00 -0400","nprLastModifiedDate":"Fri, 20 May 2016 16:39:50 -0400","path":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions","authors":["byline_bayareabites_109671"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_4289","bayareabites_11544","bayareabites_10774","bayareabites_243","bayareabites_753","bayareabites_15472","bayareabites_11808"],"featImg":"bayareabites_109672","label":"source_bayareabites_109671"},"bayareabites_92506":{"type":"posts","id":"bayareabites_92506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92506","score":null,"sort":[1422652412000]},"guestAuthors":[],"slug":"rock-your-super-bowl-party-with-these-indulgent-classic-recipes","title":"Rock Your Super Bowl Party with These Indulgent Classic Recipes!","publishDate":1422652412,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.","status":"publish","parent":0,"modified":1553040004,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":388},"headData":{"title":"Rock Your Super Bowl Party with These Indulgent Classic Recipes! | KQED","description":"Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92506 http://blogs.kqed.org/bayareabites/?p=92506","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/rock-your-super-bowl-party-with-these-indulgent-classic-recipes/","disqusTitle":"Rock Your Super Bowl Party with These Indulgent Classic Recipes!","path":"/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_4"],"tags":["bayareabites_14097","bayareabites_14095","bayareabites_14096","bayareabites_1781","bayareabites_14098","bayareabites_14738","bayareabites_753","bayareabites_3381","bayareabites_767"],"featImg":"bayareabites_92526","label":"bayareabites"},"bayareabites_84422":{"type":"posts","id":"bayareabites_84422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84422","score":null,"sort":[1404448832000]},"guestAuthors":[],"slug":"make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","title":"Make Your Own Fireworks With This Fourth of July BBQ menu!","publishDate":1404448832,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.","status":"publish","parent":0,"modified":1550609476,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":147},"headData":{"title":"Make Your Own Fireworks With This Fourth of July BBQ menu! | KQED","description":"If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84422 http://blogs.kqed.org/bayareabites/?p=84422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/03/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu/","disqusTitle":"Make Your Own Fireworks With This Fourth of July BBQ menu!","path":"/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you are hosting a backyard barbecue this Fourth of July (or even looking for some scrumptious dishes to take along to another gathering), you're in luck! This complete menu has something for everyone, from sweet and smokey grilled corn with cilantro-lime pesto and couscous salad with cherry tomatoes to succulent marinated flank steak and fresh zucchini ribbon salad. Top it all off with a mouthwatering vanilla-scented cobbler overflowing with juicy nectarines. And get your buzz on with sparkly vodka cocktails infused with cucumber, mint, and lemon. Happy Fourth!\u003cbr>\n\u003cem>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_84219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg class=\"size-full wp-image-84219\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/corn-finished1000.jpg\" alt=\"Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Grilled Corn-On-The-Cob with Lime-Cilantro Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84296\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\">\u003cimg class=\"size-full wp-image-84296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/zucchini-salad-final1000.jpg\" alt=\"Shaved Zucchini Salad with Lemon, Almonds, and Asiago. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>Shaved Zucchini Salad with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84467\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cimg class=\"size-full wp-image-84467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/couscous-salad-small1000.jpg\" alt=\"Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-summer-couscous-pesto-salad/\">\u003cstrong>Israeli Couscous, Cherry Tomato, Arugula Salad with Basil Pesto Vinaigrette\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg class=\"size-full wp-image-84520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/final-icecream-cobbler.jpg\" alt=\"A luscious slice of sweet summer Nectarine Upside-Down Cobbler with vanilla ice cream. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>Upside-Down Nectarine Cobbler\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_84570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cimg class=\"size-full wp-image-84570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cocktail-final1000c.jpg\" alt=\"Cucumber-Lemon-Mint Vodka Fizz. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/03/summer-in-a-cocktail-cucumber-lemon-mint-vodka-fizz/\">\u003cstrong>Cucumber-Lemon-Mint Vodka Fizz\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84422/make-your-own-fireworks-with-this-fourth-of-july-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_1289","bayareabites_504","bayareabites_1172","bayareabites_89","bayareabites_515","bayareabites_16297","bayareabites_16300","bayareabites_14738","bayareabites_1815","bayareabites_753","bayareabites_3682","bayareabites_13083"],"featImg":"bayareabites_84581","label":"bayareabites"},"bayareabites_84257":{"type":"posts","id":"bayareabites_84257","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84257","score":null,"sort":[1404352872000]},"guestAuthors":[],"slug":"4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","title":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad","publishDate":1404352872,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.","status":"publish","parent":0,"modified":1550609866,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":635},"headData":{"title":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad | KQED","description":"There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84257 http://blogs.kqed.org/bayareabites/?p=84257","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/","disqusTitle":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad","path":"/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","authors":["5015"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_2113","bayareabites_1289","bayareabites_16297","bayareabites_14738","bayareabites_1815","bayareabites_753","bayareabites_3682"],"featImg":"bayareabites_84445","label":"bayareabites"},"bayareabites_63331":{"type":"posts","id":"bayareabites_63331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63331","score":null,"sort":[1371056440000]},"guestAuthors":[],"slug":"drought-high-cost-beef","title":"Why You'll Be Paying More For Beef All This Year","publishDate":1371056440,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3\"] \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.","status":"publish","parent":0,"modified":1371056440,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":784},"headData":{"title":"Why You'll Be Paying More For Beef All This Year | KQED","description":"No, your eyes aren't fooling you: Prices for burger and steak meat have been going up this summer. Why? The ongoing drought in the Midwest has created a shortage of feed, raising expenses for ranchers and forcing some to cull their herds. And economists don't expect the beef price hikes to let up this year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63331 http://blogs.kqed.org/bayareabites/?p=63331","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/12/drought-high-cost-beef/","disqusTitle":"Why You'll Be Paying More For Beef All This Year","nprByline":"Luke Runyon","nprStoryId":"190712366","nprApiLink":"http://api.npr.org/query?id=190712366&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year?ft=3&f=190712366","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Jun 2013 10:33:00 -0400","nprStoryDate":"Wed, 12 Jun 2013 04:00:00 -0400","nprLastModifiedDate":"Wed, 12 Jun 2013 10:33:52 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3?orgId=1&topicId=1053&ft=3&f=190712366","nprAudioM3u":"http://api.npr.org/m3u/1190904660-85cdd9.m3u?orgId=1&topicId=1053&ft=3&f=190712366","path":"/bayareabites/63331/drought-high-cost-beef","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3?orgId=1&topicId=1053&ft=3&f=190712366","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63336\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak-1024x768.jpg\" alt=\"With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With U.S. cattle herds at their lowest levels since the 1950s and corn feed prices on the rise, beef prices are on the rise. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130612_me_13.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/12/190712366/why-you-ll-be-paying-more-for-beef-all-this-year\">The Salt at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>If you've experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpublicmedia.org/blog/1556/field-notes-drought-will-continue-haunt-beef-industry/5#.UbVNVZz9XTg\">Multi-year droughts in states\u003c/a> that produce most of the country's beef cattle have driven up costs to historic highs. Last year, ranchers culled deep into their herds — some even liquidated all their cattle — which pushed the U.S. cattle herd to its lowest point since the 1950s.\u003c/p>\n\u003cp>And dry conditions this summer could cause the herd to dwindle even further. That means beef prices may continue on a steady climb, just in time for grilling season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Edwards Meats in Wheat Ridge, Colo., near Denver, workers divvy up the bright red ground beef into trays, sliding one into a glass display case. A laminated price tag is the final touch. Recently, the number on that slip of paper has been getting higher.\u003c/p>\n\u003cp>\"In the last three weeks, it has really jumped,\" says owner Darin Edwards. \"Most of our prices have gone up at least a dollar a pound or more.\"\u003c/p>\n\u003cp>Price increases are commonplace when people start firing up their backyard grills, but Edwards says this year is different. Prices for certain cuts of beef have jumped to all-time highs.\u003c/p>\n\u003cp>\"Sometimes you throw a couple big, thick T-Bone steaks up on the scale and it's 30, 40 bucks, and [customers are] like, 'Yeah, I can't afford those,' \" Edwards says.\u003c/p>\n\u003cp>And it's not just T-Bones. The same story goes for New York strips, tenderloins and rib-eyes.\u003c/p>\n\u003cp>Even with the higher prices. Edwards is absorbing some of the cost. That's not something he can keep up for long.\u003c/p>\n\u003cp>\"If it doesn't come back down in the next couple of weeks, we'll have to adjust our prices accordingly,\" he says. \"We just kind of bite the bullet for a little bit.\"\u003c/p>\n\u003cp>So why are prices going up? Simply put, there just isn't enough feed. Because of the drought that has been battering much of Midwest cattle country for more than a year, there's a smaller supply of hay and dense grasses. Ranchers are having a tough time finding feed, and when they do, it's more expensive.\u003c/p>\n\u003cp>During the winter, Gerald Schreiber, whose ranch is in Last Chance, Colo., paid more than double what he usually does for hay. He usually maintains a herd of 250 cattle, but last year he prematurely sold more than 30 of his animals, unable to justify the high feed prices. With hindsight, he says he should've culled even deeper. A combination of drought, wildfire and wind transformed Schreiber's pastures into a blanket of invasive, noxious weeds. The fields haven't recovered.\u003c/p>\n\u003cp>\"This is pretty unpredictable country,\" Schreiber says. \"We deal with drought a lot. You got to get the rose-colored glasses off.\"\u003c/p>\n\u003cp>Recent research shows that more than half of the country's beef cattle are in states where the pasture can't support large herds.\u003c/p>\n\u003cp>\"A rancher has to make a decision,\" says Elaine Johnson, a market analyst with \u003ca href=\"http://www.cattlehedging.com/\">CattleHedging.com\u003c/a>. \"Do I buy expensive hay and try to hang on for another year? Or do I just liquidate my cows? Tighter and tighter supplies means higher and higher prices.\"\u003c/p>\n\u003cp>Those higher prices mean more people could choose to forgo burgers and steaks this summer. Sales of beef have been down so far this year, while less expensive options, like pork, are up. Johnson says consumers can expect to pay more for beef as long as dry conditions persist across the high plains.\u003c/p>\n\u003cp>\"When you have a drought like this and have liquidated numbers significantly, it typically means that supplies are going to be reduced for two, three, four years, and it's one of the reasons why we've seen such a big increase in beef prices,\" Johnson says.\u003c/p>\n\u003cp>Most economists agree and expect prices to stay high the rest of the year. Until ranchers can build up their herds, the family barbecue will put a bigger dent in the pocketbook.\u003c/p>\n\u003cp>\u003cem>Luke Runyon reports from Colorado for \u003ca href=\"http://kunc.org/\">KUNC\u003c/a> and \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production issues. A version of \u003ca href=\"http://harvestpublicmedia.org/article/grillers-beware-drought-driving-beef-prices\">this post\u003c/a> appeared earlier on the Harvest Public Media website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63331/drought-high-cost-beef","authors":["byline_bayareabites_63331"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_620","bayareabites_1964","bayareabites_11813","bayareabites_784","bayareabites_11815","bayareabites_11814","bayareabites_11816","bayareabites_753","bayareabites_10921"],"featImg":"bayareabites_63336","label":"bayareabites"},"bayareabites_45429":{"type":"posts","id":"bayareabites_45429","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45429","score":null,"sort":[1341414002000]},"guestAuthors":[],"slug":"bbq-with-the-oakland-fire-department","title":"BBQ with the Oakland Fire Department","publishDate":1341414002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>[audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/BBQOFD1.mp3\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"You may have to seek out the Oakland Fire Department's corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.\r\n","status":"publish","parent":0,"modified":1613171776,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":663},"headData":{"title":"BBQ with the Oakland Fire Department | KQED","description":"You may have to seek out the Oakland Fire Department's corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45429 http://blogs.kqed.org/bayareabites/?p=45429","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/04/bbq-with-the-oakland-fire-department/","disqusTitle":"BBQ with the Oakland Fire Department","path":"/bayareabites/45429/bbq-with-the-oakland-fire-department","audioUrl":"http://blogs.kqed.org/bayareabites/files/2012/07/BBQOFD1.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/BBQOFD1.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45429/bbq-with-the-oakland-fire-department","authors":["251"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_1289","bayareabites_3002","bayareabites_14757","bayareabites_11157","bayareabites_10568","bayareabites_753"],"featImg":"bayareabites_45649","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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