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.
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…
Let’s face it: choosing how to season your meat is 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…
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…
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…
