You know we love burnt ends. Whether it’s the original brisket version or something more experimental, like Asian-sticky pork-belly burnt ends, we love it and want to eat it. Well, one day while we were brainstorming new ways to burnt-end things, someone said “pastrami burnt ends,” and that was that—the idea never left us. And…
When we talk about game on this blog, it’s generally in relation to tailgating, homegating, or prepping for a certain large football game in February which will remain nameless. But not today. Today we’re talking about game meat. Elk, to be specific—and elk burgers, to be more specific. Elk is tasty meat—gamey, yes, like strong…
There are beef cuts that we don’t work with enough. Butcher cutting charts around the world have a surprising degree of variance, meaning that there are cuts of beef and of pork in, say, France that no one knows about in Finland, and there are Finnish cuts that are unknown to the Portuguese, etc. Because…
It’s spring! The ice is melting, the trees are blossoming, the days are warming up, and the smoker is calling. I know I can smoke in the winter, but most of the time I tend to cook indoors. When things start to thaw, though, I get excited. It’s time to move my cooking outdoors! And…
Teriyaki chicken bowls hold a special place in my heart. I know they’re not “high-class” food, but I don’t care. They’re delicious, and they are incredibly nostalgic. They are the food of the hungry teen, the hurried student, the frantic parent who needs to keep their kid’s mouths full for just a few minutes of…
When faced with the conundrum of choosing a steak, things can get tense. Do I opt for the richness of a rib eye, or do I savor the tenderness of a filet? What about the beefy satisfaction of a strip steak? Choices can be hard. But there is a way to get two out of…