The $28 short ribs at Central Michel Richard are separated from their bones, cooked at low heat for 72 hours, and finished on the stove. The slow cooking produces meat of incomparable lusciousness. Kerry Britt at KBQ Real Barbecue achieves a similar effect with his marvelous brisket ($10.29 with two sides), which he smokes for hours until the meat is somewhere between liquid and solid. The thick slices are flanked by your choice of sides (we like the smoky, sweet beans). Meat this cheap is seldom this good.
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January 09, 2009 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Kate Nerenberg
,
Rina Rapuano
