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.
Burgers are amazing. Yes, we love ribs and brisket … and chicken paprikash, but there’s just something about a properly made burger. And a stuffed burger? One that is done correctly; well, that’s just one step better. Stuffed burgers are a blank canvas. The fillings can be as simple as onions and cheddar cheese or…
Hotdogs are perhaps the most quintessentially American food. Sausages of all sorts made their way here with immigrants from all cultures and were then changed, re-tuned, and altered to cope with new ingredients and fit the needs of American eaters and their increasingly unique palate. One of those sausages eventually begat the hotdog. Deeply entrenched…
There’s nothing quite like beef short ribs. The unique flavor of the meat is halfway between a brisket and a steak, and their tender juiciness is beyond compare—at least, it is when you cook them correctly! We were happy to have Harry Soo, one of the world’s great BBQ personalities and championship-winning talent behind Slap…
Steak grilling time is here. We love a good grilled steak, especially a ribeye—there’s something magical about the flavor of the plentiful intramuscular fat in a ribeye when it’s kissed by an open flame. And while we have cooked a fair few of these beauties, we don’t have the same expertise that, say, barbecue legend…
There is no steak more iconic than the mighty porterhouse. It is, after all, two steaks in one! The image of a huge porterhouse, bone-in, dripping in juices is synonymous with steak itself. But porterhouse can be difficult to cook properly. No worries! We have the thermal tips you need to cook it just right….
This post is going up the week before Easter this year, and it’s just in time, hopefully, to help with some amazing feasts. Lamb is one of the quintessential spring foods, rife with the imagery of fertility and new life, and it’s also just good. If you still haven’t nailed down your Easter dinner plans—or…
