Big, festive cuts of meat are an investment in your meal’s success. Get the temps you need to make that investment pay off!
This is the season of greatest festivity, with friends and family coming together in the darkest month of the year to celebrate in the light of love and friendship—a sentiment often expressed through lavish and lovingly prepared meals. Here, we will explain our method for making beef tenderloin that is, to our tastes, perfect. Read…
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…
We talk a lot about thermal gradients and the thermal center of foods, but what are those exactly, and how do they affect your cooking? Here, we’ll tell you what you need to know about this critical thermal concept and help you understand how you can use it to make your food better. The concepts…
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…