“Head of beef” is a term that Big Bob used to describe his favorite cut of beef, the top round. This lean cut is taken from the top portion of the back leg and weighs around thirty pounds. When Big Bob began serving top round in the restaurant, he raised his pit lids to the ten-inch clearance needed to fit this enormous hunk of beef into his cooker. With a sixteen-hour cook time, Big Bob’s head of beef roasts slowly overnight on the pit next to the pork shoulders. This gives the simple seasonings time to meld with the natural flavor of the beef. Two things are needed when trying Big Bob’s original beef recipe at home: a sturdy grill and a large crowd!
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.