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.
We are composing this post at the beginning of February, and that means that we’re aiming this recipe at a certain very large football game that is coming up. And while this dish of golden fries, melty-savory cheese curds, rich gravy, and tender smoked brisket is going to be a game-changer for that event (and…
Can we talk for a second about home food? We write a lot here about various kinds of foods, various dishes. We often write about what could be called “restaurant food” that you can make at home. Pho comes to mind, as goes General Tso’s Chicken. And while all the barbecue we cover is certainly…
If a roast of beef is important to your holiday gathering, but you just can’t get behind paying $150+ for a prime rib, we’d like to recommend that you try a roasted eye of round. This economy cut has all the beefy flavor that you want, but at a fraction of the price of prime…
Did you get your deer this year? Your elk? Perhaps a pronghorn? Maybe you just like venison and, like us, ordered some delicious and tender medallions. Either way, now you have the meat and you want to cook it right. Venison dries out easily because of its leanness, so temperature control is of the utmost…
There’s beef and then there’s beef. There’s steak and then there’s real Japanese A5 Wagyu steak. All that tenderness, all that marbled fat, all that incredible texture. Wow. We love American Wagyu as much as the next guy, but there’s just something so special about the Japanese version that inspires it. Here, we’re going to…
Do you know what’s better than brisket? American Wagyu brisket! As if the beefy fattiness of brisket weren’t enough, wagyu beef brisket goes ahead and shoots that marbling even more throughout the cut. Yum! With a piece of meat this good—and expensive!— you want to make sure it is cooked to absolute perfection. Now, we’re…
