There is only so much you can do with a ham. You can get it pre-sliced and warm it up (maybe by double-smoking it). You can get it pre-sliced and serve it cold. You can get it un-sliced and serve it warm or cold, then slice it. Well, we’re here to tell you about another…
Let’s say you have a pork butt, but don’t have 6 hours to cook it. Or let’s say you want burnt ends but have neither a brisket nor a pork belly. What is one to do? Make pork butt burnt ends, of course! Pork butt burnt ends are a great budget-friendly, delicious dish that you…
If you’re about to make the one lamb roast that most Americans make each year, you may be casting about, looking for tips. Well cool your heels—you’ve found the place. A lamb dinner is not something we all enjoy every week in this country (more’s the pity), so it’s not something most folks have practiced…
Crisp, herby, moist-tender falafel, tucked into a pita, swathed in yogurt or tahini is one of the great joys of, well, food in general. They’re high in protein, they’re freaking tasty, and they’re not all that hard to make. But there are a few tricks to getting their texture just right, and you need to…
And whether you’re cooking it for a grill-out in the summer or braving a little snow for some tasty beef in the winter, it’s a heckuva great cut to make. Tri tip has skyrocketed in popularity, so it’s more available now than ever. Grab one at your local market smoke it up (to temp) and impress your neighbors. Let’s look at what it is and how to cook it.
There’s nothing quite like the sizzle of a plate of fajitas being walked past you at a Mexican restaurant. The ones that go to another table are almost more exciting than the ones you get. The anticipation heightens the sensory experience as they walk by—”Are those ours? Noooo…well, pass the chips.” But often, when they…