Turkey burgers are a fantastic alternative to beef when a healthier option is in order. They are lower in fat…
Duck and turkey are hardly birds of a feather. It is well known that turkeys have both white and dark meat. This differentiation comes from how their muscles are used.
Smoking a turkey, as opposed to roasting, will not only free up your indoor oven for more important things (e.g. pie), but will also add a unique flavor that your guests may have never had before. And because smoking meats hearkens back to our pilgrim forbearers, it’s only right that this Thanksgiving you introduce your guests to the rich and flavorful tradition of smoked meats.
On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
Pork is one of those tricky cuts of meat that we’ve never been quite sure about. A less than well-done piece of pork had always been considered a hot bed for salmonella and ultimately a recipe for disaster. However, recent improvements in the way pork producers care for their animals has us rethinking what safe pork looks like.