Do you remember the first time you had pork belly? I do. It was 2010. I was walking through the Bloomington's farmers' market as it was closing down and the annual food festival was gearing up. I happened to walk by the table of one of the city’s best chefs and he slipped me a … [Read more...]
How to Grill Thick-Cut Pork Chops
Thick-cut chops and steaks are a substantial and impressive center to any meal. Pork is notorious for easily becoming dry and tough if it's overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection? With an expert … [Read more...]
BBQ Chicken With Alabama White Sauce
BBQ Chicken never had it so good with this Alabama white sauce. Credited to Big Bob Gibson’s BBQ in Decatur, Alabama, back in 1925, this sauce is unlike anything you’ve tasted before and is sure to please a crowd. We halved our chickens and smoked them low and slow for juicy … [Read more...]
How to Reverse Sear a Ribeye Steak
What better way to celebrate the 4th of July than with a colossal, mouthwatering smoked and seared steak? Reverse searing is the perfect method for cooking thick-cut steaks, like ribeyes, to edge-to-edge beefy perfection. Keep reading for the temperatures you need to cook up … [Read more...]
Best Temperatures for Making Jams and Jellies
Nothing beats fresh seasonal fruit, and making your own jams and jellies is a great way to capture fruit flavors at their peak. Naturally-occurring pectin is what causes sweet fruit spreads to thicken, and temperature is a critical factor in that molecular process. We have the … [Read more...]
Indirect Heat: Grill-Roasted Sweet Stuffed Pork Loin
It's July and we're well into the heat of the summer. One of the best parts of outdoor grilling is that you don't have to heat up your kitchen! This stuffed pork loin fits the bill for a weeknight family dinner (or for a hungry crowd if you grill two). Pork loin is very lean … [Read more...]
Weight vs. Volume Measurement
Cups, tablespoons, teaspoons...these are kitchen measurements we're all used to; but so many recipes are measured only by weight, forcing you to either try and figure out the volume equivalents, or buy a digital kitchen scale. Professional recipes are nearly always … [Read more...]
Thermal Tips for Wine and Cheese
From champagne to merlot and brie to blue, wines and cheese have very specific storing and serving temperatures. We have the thermal tips you need to be prepared for guests, any time of the year. Wine Why Serve Wine at Specific Temperatures? Wines and have specific layers of … [Read more...]
Time to Make the Doughnuts: 10 Steps to Frying Like a Pro
Who doesn’t love doughnuts? There isn’t anything like a fresh doughnut that’s still warm. That crispy on the outside, pillowy soft on the inside perfection is fleeting and you can make those splendid doughnuts at home with a couple of secrets, and the right tools for the … [Read more...]
Oven-Roasted Salmon: The Little-Known Secret to Flavorful, Tender Results
When it comes to tender, flavorful salmon, we found that the inclusion of one easy, but not often considered step can take your salmon from good to great! What is that secret step? Brining. Why Brining? If you haven't brined meat before, now is the time to give it a … [Read more...]