Home Grilling Basics
Are you trying to perfect your steak game and get that beautiful crust that can only be found at a steakhouse? Well, I’m going to share the secret with you!
Skirt steak may just be, dare I say, my new favorite cut of meat. Skirt steak has a perfect fat content, and now that I've perfected the cooking method it's not fork tender, it's spoon tender.
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.
This herb butter is nothing short of decadent and adds next level flavor to any steak.
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.