In Texas, it's all about the beef. Be it a 16-hour brisket lounging in a smoker next to a cooler of Lone Star tallboys or a 10-minute rib-eye tossed over hot coals, we can't get enough of the stuff.
From a Soho institution in an 18th century townhouse, to the cosy Peckham dining room of a South African grill ...
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