A homemade spice blend that adds bold deli flavor to beef, pork, and more.

This recipe combines my Smoked Corned Beef technique with an unusual spice rub to make hunter beef (think: Pakistani chopped corned beef). The technique is a shortcut to pastrami—I cut out the ...

Bring all those ingredients to a boil and then chill completely. Add the sirloins, completely submerged. After 48 hours, rinse the sirloin, and rub with a pastrami spice mixture. Smoke for 2 hours at ...

Instructions: Fill a large pot with 12 cups cold water. Add the kosher and pink curing salts, granulated and brown sugars, honey, pickling spice, coriander, mustard seeds and garlic. Bring to a boil ...

A weekly journey to the cities our home teams are tackling for a fresh take on regional cuisine BROWNS Über food writer Michael Ruhlman operates in the culinary upper strata, co-authoring books with ...