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 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…
Choosing how to season your meat is, let’s face it, one of the joys of barbecue. There are hundreds of quality rubs on the market, you can blend your own, just use salt and pepper, or find a well-thought-out recipe and follow that. We recently cooked a brisket and took that last path, following the…
What happens when you take a classic sandwich and replace the bread with…steak? Nothing bad! Well, not in this case. Because in this case, the classic sandwich is a muffuletta. The classic sandwich of New Orleans, packed with Italian meats, becomes a steak surprisingly well, and we think you should try it! Here we’ll give…