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