The Beastliest Tree On The Block

"I love using mesquite to smoke meat because it's really robust," says Dallas chef Uno Immanivong. "It's a Texas thing."

To see how Immanivong uses mesquite on a gorgeous ribeye, plus more Texas-infused beef know-how, head to Medium Rare, brought to you in collaboration with Beef Loving Texans!

Illustration by Daniel Krall