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.
If you spend even five minutes reading about sandwiches, there’s a solid chance you’re going to end up on Philly Cheesesteak. How could you not? It’s practically perfect. Thin-sliced steak, sautĂ©ed chopped onions, and cheese on a hoagie roll—it lacks nothing. We have no problem with more complex sandwiches—by all means, order us a muffuletta—but…
We had the tremendous good fortune to have BBQ great Tuffy Stone come visit with us and show us his take on classic steak frites—hanger steaks grilled to perfection with crisp potato-wedge fries. Tuffy knows his stuff, and he talks seasoning, meat doneness, oil temps, and the reasons you need a super fast thermometer like…
Can we agree that hand pies are an absolute culinary treasure? Whether the English pasty, the Amish fried pie, or the Latin American empanada, they’re all good. In fact, today we’re going to take a look at empanadas. To be more specific, we’re going to look at fried beef empanadas with an Argentinian-style filling. Yum!…
Smoking steaks is a great idea. Not only do you get smoky flavor on your steak, but the gentle cooking makes getting the perfect doneness easy—if you pay attention to temperature. Today we’re going to go through what it takes to smoke a steak perfectly—including how to get a killer sear—and we’re doing it by…
In this installment of Meat Cooking 101, we’re going in the opposite direction of our previous post on cooking Hot and Fast: we’re going Low and Slow. We’ve spilled a lot of digital ink on this blog talking about cooking low/slow, but in this piece, we want to talk about the why as well as…
As everyone who has learned to cook can attest, there are things that expert or professional cooks do and understand that don’t come intuitively. That’s fair. Cooking, like any other art, has deep, root-like traditions that can make it seem obscure, almost occult. Why can we cook this piece of beef this way, but not…