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.
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill.
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.
I’m sure you’ve heard about these two iconic cuts of meat. But what exactly is the difference between them? Read on to learn how to tell these two steaks apart and to figure out which might be right for your next grill session.
While I often use charcoal as a source of fuel, great food can be produced using a gas grill.
If the weather outside is frightful, it may be time to move your cooking indoors. But just because a temperature drop has you rushing inside, that doesn’t mean you need to give up on your grill favorites.
Grilling is a great way to entertain during the summer months, but there’s no reason for you to pack away your grill when you pack away your shorts and t-shirts for the season.
Occasionally folks ask me which wood I use and why. The answer depends on what I’m cooking, but there’s no right or wrong answer here—this is all about personal preference.
A lot of you have asked questions about the Looftlighter Electric Firestarter. Check out this video for a quick demo of just how easy it is to use this outstanding tool.