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.
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!
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.
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.