Classic meat and potatoes—on a skewer.
After much trial and error, we perfected our backyard version of these ribs. But could we make enough to serve a crowd?
First we had to learn to pronounce the name of Louisiana’s fragrant, deep-fried meat turnovers. Then we had to learn how to make them.
Slow-roasting beef on the grill is easy with pricey cuts. But could we make it work with bargain beef?
Our objective? To avoid the common cooking pitfalls that often spoil this Italian American classic: dry chops and sour sauces.