Published 2010
Tri-tip on the grill in Tucson, Arizona.
Travel the world’s barbecue trail and you’ll find every imaginable cut of grilled beef, from Tuscany’s bistecca alla fiorentina, a plate-burying porterhouse, to the smoky briskets of the Texas Hill Country. From the sesame-grilled short ribs in Seoul, to the spicy beef satés in Singapore, to the ham- and mushroom-stuffed cheese steaks in Split, Croatia.
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