Pork has a notorious reputation for being dry, tough, overly fatty, and unsafe to eat unless cooked to very high internal temperatures. We’ve listed 8 things you didn’t know about cooking pork, to get deliciously juicy and flavorful pork back on your weekly dinner menu! 1. Some Pork is as Lean as a Skinless Chicken…
There are many different methods for brewing beer ranging from the most simple extract brews to complex hand crafted artisanal home-brews. For this post, we used a basic All-Grain Classic Dry Stout 1-Gallon Ingredient Kit along with a Homebrew Starter Equipment Kit, which makes homebrewing a simple paint-by-numbers process for a beginner. The basic science…
If we had to pick a favorite taco, there’s a solid chance we’d pick carnitas. Crisp yet tender pork, savory with spices and richly fatty? Sign us up! The difficulty with carnitas is that the traditional method of making them is, well, somewhat cumbersome for the home cook. But with some thermal thinking, we can…
Regardless of whether you’re cooking beef, pork, or chicken, many recipes require measures to create a beautiful brown crust on the exterior. The crisp, salty outer edge pieces are so delicious, and the favorite part of the meat for some. How exactly is the crust developed, and why is it so delicious? Many variables are…
Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. So grab a “full-packer” from your butcher, and get smoking! Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece of meat…
The not-so-secret hope of my heart whenever anyone says, “come watch the game at my place this weekend,” is that there will be wings. Not just some wings, either. Lots of wings. Wings—preferably plenty of flats!—with blue cheese dressing for dipping. Sadly it doesn’t often happen, and I think the reason is that many people…
