It may be tempting to roll your grill up next to the house after the last great cookout of the season without cleaning it, maybe throw a cover on it and call it a day. Resist that temptation.
This dry brine steak technique is easy, uses only sea salt and packs a ton of flavor and moisture inside of an incredible deep brown crust.
What’s the difference between inside and outside skirt steak? While they are both long and thin cuts of meat with a thick grain to them, they differ in many ways.
If you own a Kamado grill like the Kamado Joe or Big Green Egg, it’s just a matter of time before your mind wanders toward cooking a pizza on the grill.
I’ll outline a very simple step-by-step process for grilling these steaks and dispel a few myths along the way.
Some folks are into cars, some are into jewelry, others may even cherish a beautiful painting. For me, there are few things prettier than the abundance of intermuscular fat (commonly called marbling) contained in wagyu beef. That, my friends, is a show stopper.
It seems like salmon may be the perfect food, but here’s the rub: as a predator fish, high-up on the food chain, your salmon’s sourcing matters.
The chuck eye is very close to the taste and tenderness of a ribeye. It comes with the intense beef flavor you love from the chuck, but is infinitely more tender than a typical chuck steak—though not quite as tender as a ribeye.
I get asked all the time about the difference between baby back ribs (made famous by that Chili’s restaurant jingle) and St. Louis-style ribs. I figured it was worth a post explaining the difference between these two styles.