Tri-tip is a lean and juicy cut from the bottom of the sirloin that boasts big, beefy flavor. Its boomerang shape and uneven…
Roasts Articles (20 Results)
Roasts
Thermal Tips: Searing Meat
Regardless of whether you’re cooking beef, pork, or chicken, many recipes require measures to create a beautiful brown crust on…
Thermal Tips: Smoked Brisket
Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it…
Thermal Tips: St. Patrick’s Day Corned Beef
See for our Irish Soda Bread post (the perfect complement to Corned Beef on St. Patrick’s day). Outside the realm…
Tri-Tip Steak Glory: Grilled or Roasted
Labor Day Weekend is traditionally the last true summer weekend for gathering the family around the grill. That, and the…
Butcher it Yourself: Delicious Filets From a Tenderloin
A PMSO Tenderloin can be an economical answer to restaurant quality fare – served up right in your own kitchen. Arguably one of the best cuts of meat, a tenderloin – butchered in the right way – can provide several luxury meals at the fraction of the cost of going our for a family dinner.