How to Dry Age Steak At Home
Here is how to dry age and wet age beef at home and save a lot of money in the process.
The Rib Cap, The Best Cut On The Steer
Along the outside edge of the beef ribeye lies the rib cap or deckle, which is more marbled and flavorful than the ribeye itself.
The Amazing Pit Barrel Cooker: Setup, Tips, Tricks, And Techniques
Take a look at the Pit Barrel Cooker (PBC), an amazing smoker and grill. We give you all the tips, tricks, and techniques you need to get the best bbq out of it.
How to Build a Hog Pit from Concrete Blocks
How to build a barbecue pit for cooking a whole hog from concrete block (cinder block), including illustrated plans with dimensions and various designs
The Science Of Flour, Yeast, Baking Soda, And Baking Powder
Flour is the basis of bread, pizza, pies, cakes and cookies. It can be made from grains, seeds, beans, and even roots. Here we explain the different types of wheat flour like whole wheat, all-purpose, bread and cake flours as well as the importance of measuring flour by weight with an accurate digital kitchen scale.
The Science Of Liquid Smoke
Are you a liquid smoke hater? BBQ aficionados usually are. You might be surprised to find out that liquid smoke is essentially smoked water. It is made in a process similar to making smoked brisket and ribs! Read on to find out how liquid smoke is made, what it contains, and how it compares to real smoke.
US Army MRE Menu 2 Pork Rib
US Army MRE come in many flavors. Here’s a look at the “Boneless Pork Rib”.
How To Dice An Onion As Perfectly As The Professionals
Check out our handy step by step photo sequence of how to dice onions properly. This is how the professional chefs do it. It doesn’t requires any special knife skills, but this method is safe, easy, and fast. It’s help you can get on with the rest of the food prep and finally get down to enjoying your meal!
The History Of Barbecue Competitions
Barbecue competitions have become big business with prizes ranging up to $100,000 and some getting national television coverage. Here is the fascinating story of how these contests started in Hawaii “For Men Only,” and how they became a popular sport with more than 500 annual events.
Perfect Grilled Sous Vide Chicken Breasts
Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you’ve got chicken perfection.
What Causes Some Beef To Have A Liver Flavor?
Some steaks have the undertone flavor of liver. There are several factors that cause it.
Korean BBQ Short Ribs (aka Kalbi or Galbi) Made Even Tastier In Your Backyard
Korean Galbi (Kalbi) is delicious beef rib meat sliced thin, marinated, and grilled right at the table at most Korean BBQ restaurants. Here is a tested recipe. Wonderful and fun!
The Science of Chocolate
Here’s what you need to know about cacao pods, cocoa powder, cocoa butter, chocolate liquor, and how chocolate is made, including the different types of chocolate, how to melt chocolate, and how to cook with it.
Cooking On Salt Blocks
Cooking on a salt block amps up flavor and makes a great presentation. You can put the salt block right on your grill, heat it up, and then cook on the salt block like a griddle. You can also bring a hot salt block to the table and sear meats tableside! Here’s everything you need to know about cooking on salt blocks.
How to Grill and Smoke in Cold Weather
Learn some nifty tricks for insulating and protecting your cooker so you can beat the cold, rain, snow, and wind. These handy tips will keep you grilling and smoking successfully on any cooker, at any time, in any weather.