Spinalis steaks
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Cooking a Ribeye Cap Steak: A Familiar Method for an Extraordinary Cut

Filet mignon is definitely one of the most popular cuts. That absolute tenderness, that uninterruptedness of the meaty enjoyment is just so good. There is but one failing for a filet, in our book, and that is that it doesn’t taste like a ribeye. Ribeye cap steak is best at medium rare: 130–135°F A ribeye…

Homemade deli roast beef

Homemade Deli-style Roast Beef: Temperature Tips for Sandwich Meats

If you spend a lot of time thinking and learning about sandwiches, you’ll eventually come to the conclusion that your life just won’t be complete without the ability to make perfect deli meats at home. Think of it! Perfect, sliced pastrami layered on homemade rye bread. Smoky ham with pickles, coarse mustard, and melted swiss….

Better Technology for Better Barbecue: A Brisket Story
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Better Technology for Better Barbecue: A Brisket Story

Before I chose cooking as my full-time profession, I studied science. Physics, to be exact. I loved looking at the world through the lens of empirical data and natural law. I still do. In fact, though it may seem contrary to the traditional aspect of barbecue, my desire to understand the world from a numbers-and-data…