In the pantheon of American sandwiches, there is a special pedestal for the lobster roll. The lobster roll is the gem of any New England summer vacation and one of the finest proofs that simple foods are often the most delicious. And, it turns out, September 25th is National Lobster Day! So if you crave…
If you pay attention, you’ll notice that in most of our blog posts about cooking meat, all the roasts, the whole chickens, the chops, and (almost) all the steaks are pulled at temperatures below the final doneness temperatures that we recommend. The reason we typically give for this is something called “carryover cooking.” It’s easy…
If you’ve read this blog for long, you know we have a great love for steaks. Ribeye, NY strip, picanha … tenderloin filet—we love them all. But sometimes, just sometimes, we feel like we could use a break from steak. And that’s why we’re glad there’s such a thing as tuna steak. If you’ve never…
Throughout the South, a key player on any BBQ menu is always a smoked sausage. Whether cheesy jalepeño, smoked garlic, applewood chicken, or any other variety, a great smokehouse will always feature a fantastic sausage, usually made in-house. But just because your backyard isn’t a famous Southern smokehouse doesn’t mean you shouldn’t have a great…
If you’ve ever been to a county or state fair in Indiana, Illinois, or Iowa, or even if you’ve ever stopped at a roadside diner in those states, you’ve probably encountered one of the Midwest’s great contributions to American cuisine: the fried breaded pork tenderloin sandwich. The breaded pork tenderloin is a marvel of simplicity:…
When I was in cooking school taking the unbelievably delicious class called “Meats and Seafood,” our instructor talked to us about the logistics of running a catered buffet. “One of the best things you can put on a buffet,” he told us, “is a good meatball. They’re easy to make and people go crazy for…