Big, festive cuts of meat are an investment in your meal’s success. Get the temps you need to make that investment pay off!
Have you ever gone to a high school band concert? At a school with a good band? The experience is funny—you can feel the promise and the exuberance of the players. But that exuberant joy and stellar performance are not always linked. Compare that high school band to a professional jazz band or orchestra, and…
If you’re looking for that spectacular, rich, savory crust outside, combined with edge-to-edge pink doneness on the inside with no unsightly gray band, look no further. You won’t find better advice on the internet. That’s because the secret of a perfectly done Prime Rib that your friends and family will be talking about for years…
Tenderloin is the best piece of beef. I know, I know—what about brisket? What about ribeye? What about tri-tip? Let me clarify. Beef tenderloin is the best piece of beef in that it needs the least doing-to of any piece of meat on the cow. Brisket needs 12+ hours of smoke to become transcendent, tri-tip…
There is no smell in the world quite like roast lamb. It has all the meaty richness of beef but with an added hit of something undefinable and intoxicating. It has a spicy, heady primalness to it that I think evokes a wilder way of eating than what we in America tend to cling to….
Holiday times are a time for celebratory meals—things we wouldn’t eat every day. Easter and Christmas, for example, are not the time for standard week-night foods, but a festive dish to be shared with loved ones. And for that, crown roast of lamb is hard to beat. Lamb is already a festive meat, and its…
In my earlier life, I was a musician and a physicist. Music, science, and food are still my great loves in life, but that initial training has made some things in cooking more difficult. You see, in physics there is a right answer. You can do the math a few different ways, but even within those…
