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.
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…
Dan Phelps, of LearningToSmoke.com, has done it again! We’re always happy to have great barbecuers and grillers Bring the Heat and show us their favorite dishes, and this was no exception. Dan prepared some juicy, flavorful, perfectly cooked beef tri-tip sandwiches and we were the beneficiaries. But you can be too! Watch the video, then…
German food is meant for fall and winter. Yes, they have deliciously grillable brats, and Germans love a good ham sandwich, but the main dishes of the people are hearty, rich, and meaty. And one of the best of these is beef rouladen. “Rouladen” (the plural of roulade and pronounced roo-LAH-den) just means “rolls” in…
Though brisket and ribs tend to get all the attention, we love a good hot link sausage when it’s time for BBQ. Who wouldn’t?!? They’re über-flavorful and they tend to exhibit a little more differentiation from BBQ joint to BBQ joint. At every roadside BBQ stand, the question of how the sausage will taste looms…
