Learn how to cook specific cuts of beef, the science behind the effect of temperature on food, as well as simple temp tips to successfully cooking beef.
If you’ve ever had a Texas Twinkie, you know why we were excited to do this cook. Who wouldn’t be excited to make up a batch of these spicy/savory bites? In this post, we’ll talk about how to make the best Texas Twinkies, from method to smoker temps. This one will be delicious. Let’s get…
Remember the time we dry-aged a loin of beef for 45 days so that we could make dry-aged steaks? Man, that was tasty. It sure would be nice to get some of that same flavor and texture without having to wait a month and a half to eat. Oh wait, there is! In this post,…
We love corned beef, whether for St. Patrick’s day or just for a great sandwich any time of year. And you’ve hopefully read about our process for curing your own corned beef. If not, you should give it a try! But even if you don’t cure your own brisket, instead opting for a pre-pickled uncooked…
There’s nothing quite like a good braise. All those vegetables, that rich and unctuous sauce, the fork-tender meat—who could resist? Not us! And especially not if the meat in question is lamb shanks. Lamb shanks bring all the rich, fatty goodness of a braise together with the warm, comfortingly exotic taste of lamb. And we…
As far as festive meats go, it’s hard to beat prime rib. We’ve written plenty on the subject, including a deep dive on how to cook it as well as how to smoke prime rib. But today we’re talking about a method for cooking the very tenderest prime rib ever, with minimum oven time and…
If you want to spend some real money for dinner, go to a restaurant and order a 45-day dry-aged steak. It’s going to cost a significant chunk of change. But why should we reserve such rich and delectable foods for super-special occasions that we’ll have to pay for the next month? Let us, instead, dry…
