I flip through Saveur's BBQ Nation issue and I remember every recipe I tested. I added more coals to smoke the Barbecued Beef Brisket. I took the internal temperature of the Smoked Prime Rib With Peach-Chipotle Sauce. I poured barbecue sauce over the Burnt Ends and watched how that sauce became thicker and stickier as an hour went by. But mostly, I remember eating those juicy, fatty smoked meats.
I was really excited to test a recipe for Bibimbap, a Korean dish that happened to be the "Classic" feature for this issue. My mother made Bibimbap for me when I was a kid, arranging seasoned vegetables over a bed of rice and topping everything with an egg. The best part was breaking that beautiful arrangement and mixing in a spicy sauce with gochujang, or Korean red pepper paste.
My internship at Saveur ended last Monday. While I tested recipes for later issues, the June/July issue is the one I'm most proud of. Under the guidance of Saveur Kitchen Director Kellie Evans, I actually barbecued for the first time. I'm not talking about hamburgers on gas grills; I'm talking about smoke.
Be sure to pick up a copy!
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