Between raving recommendations for the best smoked brisket, fried catfish and grilled rib eye, I was left lusting after a lonely side dish of cheese enchiladas.
I'm down with Jeffrey Steingarten, Vogue's food writer, who says that the carapace of super-fatty beef that curves around the top of most rib-eye cuts is the best there is (though a case can be made for the tender smaller side of a Porterhouse or T-bone).