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By America’S Test Kitchen The Associated Press

Chuck roast sings after a slow grill and some smoke flavour

For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.

After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.

For a brash Memphis coleslaw, cook a spicy dressing ahead

The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.

Memphis Chopped Coleslaw is usually studded with celery seeds and crunchy green peppers and tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.

Make taco night into an easy one-dish meal with a beef bake

Our spicy beef taco bake packs all the great texture and flavour of taco night into an easy one-dish meal that could easily be prepped ahead of time.

We used 93 per cent lean ground beef instead of the usual 90 per cent because we found that excess grease pooled on the bottom of the dish if stored overnight.

Chuck roast sings after a slow grill and some smoke flavour

For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavour and cooked much faster.

After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking.