Big, festive cuts of meat are an investment in your meal’s success. Get the temps you need to make that investment pay off!
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….
Holidays time 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…
For a meal that is celebratory, you just can’t beat tenderloin. Its tenderness and luxuriousness practically scream important dinner, and its cost backs that claim up. Most people don’t just toss a tenderloin in the oven because—I don’t know?—it’s Wednesday. This is meat for special occasions. And the great thing about tenderloin is that it…
It’s the holidays, and that means parties and good food. Let’s face it, we all want to impress our friends and family with our amazing skills in the kitchen and on the grill. Nothing is more impressive than Prime Rib. Relatives you haven’t seen in years will arrive promptly for Christmas dinner if word gets out…
